Quick and Easy Turkey Noodle Soup

★★★★★ 5 Reviews
scbeadlady avatar
By Judy Richardson Butz
from Laurens (Anderson), SC

Since it was cold today, I decided to make some turkey soup from leftover turkey and some broth I made from the bones. I didn't have noodles so I tried the Ramen noodles and it was very tasty.

Blue Ribbon Recipe

We loved being able to make such a creamy turkey noodle soup without having to add a drop of cream. It's thick and creamy with a punch of flavor. No one would ever guess that the flavor and noodles came from a pack of Ramen. Carrots and celery add a touch of freshness to the soup. A great way to use leftover turkey. Or, if you crave this not at the holidays use a store-bought rotisserie chicken. Hearty and comforting, this will be perfect on a cold day.

serves 6- 8
prep time 30 Min
cook time 30 Min
method No-Cook or Other


  •   1 stick
    butter or margarine
  •   1 c
    sliced thin carrots
  •   1 c
    sliced thin celery
  •   1 c
    all-purpose flour
  •   2 c
    cooked turkey or chicken, diced
  •   1 gal
    chicken stock
  •   2 pkg
    chicken Ramen noodles plus the seasoning packs
  •   1 Tbsp
    salt and pepper
  •   1 Tbsp
    fresh or dried parsley
  •   1/2 c
    diced onion

How To Make

Test Kitchen Tips
Thanks to the flour this is a very thick soup. If it's too thick for you, add a little water until it gets to a consistency you like.
  • 1
    In a large stockpot, add butter and melt. Add the onions, carrots, and celery. Saute until almost tender.
  • 2
    Add the flour.
  • 3
    Brown for a few minutes (like making gravy).
  • 4
    Add the stock and stir until the flour is dissolved and the mixture is creamy.
  • 5
    Add the salt, pepper, Ramen noodle packs, and seasoning. Cook for a few minutes.
  • 6
    Then add the chicken or turkey.
  • 7
    Let simmer until the veggies are tender.
  • 8
    Sprinkle in the parsley before serving. This is very good just served with bread or crackers,