Creamy Turkey Noodle Soup

Chunks of turkey, carrots, celery and thick egg noodles come together in a creamy soup to create a perfect after-Thanksgiving meal. My family looks forward to this soup every bit as much as we look forward to the big turkey with all the sides. My middle son loves this soup so much that we have labeled it HIS soup and he would happily just drink the broth if I let him. He actually calls this "broth soup" because he thinks the broth is "awesomely delicious."

I buy several turkeys when they go on sale each year, so that I can make this soup for him through the winter. It freezes well and I keep servings of it in the freezer exclusively for him. That way, on nights when they rest of the family is enjoying our spicier soups; he has this option instead. 

Creamy Turkey Noodle Soup
Serves 8-12 depending on serving size

1 leftover turkey carcass, this will make 3+ quarts of broth
3 cups cooked turkey, diced into bite size pieces
4 tablespoons butter
1 medium yellow onion, chopped or 1 cup chopped onion
3 large carrots, sliced small or 1 1/2 cups sliced carrots
3 celery stalks, sliced small ot 1 1/2 cups sliced celery
1/4 cup flour
1 teaspoon chicken base, chicken bouillon will work also
2 teaspoons kosher salt
3/4 teaspoon fresh cracked black pepper, adjust according to taste
2 cups half and half cream
8-10 oz egg noodles

Place the turkey carcass in a large pot (at least 8 quart) and cover completely with water. Bring the water to a boil and then reduce heat. Cover the pot and simmer for 1 hour. Remove the carcass from the stock in the pot. I find it easiest to place a large strainer over a second large pot. I pour the stock and carcass through the strainer and it removes everything for me. (I don't try to save any of the remaining meat off of the carcass, because I really do not care for the way it tastes after simmering for so long. If you don't notice the change, go ahead and use this meat for the soup.) Set the broth aside to cool. You will need 3 quarts (or 12 cups) of the broth for this soup. I always save and freeze the extra broth for future soups and other recipes.

In a large pot (at least 8 quart), saute the celery, carrots and onion in the butter until they are almost tender. The vegetables will absorb most of the butter at this point. Reduce heat to low and sprinkle the flour over the vegetables. Stir to combine and let the vegetables absorb the flour. Gradually add 4 cups of the reserved broth. Bring this mixture to a boil and cook, stirring constantly for about two minutes, or until thickened.

Add the additional 8 cups of broth, the bouillon, salt, pepper and diced turkey. Reduce the heat to low and simmer for 30 minutes. While the soup is simmering, cook the egg noodles, drain and set aside. (I prefer cooking them separately, because I can more accurately determine how soft they will be.)

After 30 minutes, add the cooked noodles and the cream. Warm over low heat, just to make sure that everything is warm. Enjoy!

Click here for printable recipe