Creamy Turkey Soup with Spinach and Egg Noodles

Creamy Turkey Soup with Spinach

Wide egg noodles, tender turkey, thin carrots, and plenty of chopped spinach make this a substantial stovetop soup. The pale broth should cling to a loaded spoon but still be easy to ladle.

Butter and flour give the broth its body before the half-and-half goes in. Cooked turkey is added only after the noodles are nearly done, so it warms through without a long simmer. Spinach and dairy go in at the end to keep the greens visible and the broth smooth.

Ingredients for Creamy Turkey Soup with Spinach

• 3 tablespoons unsalted butter (45g)
• 1 medium yellow onion, finely diced (about 1 cup or 150g)
• 2 medium carrots, thinly sliced into half-moons or short matchsticks (about 1 cup or 120g)
• 2 celery ribs, finely diced (about 3/4 cup or 90g)
• 2 garlic cloves, minced
• 1/4 cup all-purpose flour (30g)
• 5 cups low-sodium chicken or turkey broth
• 1 teaspoon dried thyme
• Kosher salt and black pepper, starting with 1/2 teaspoon of each, then more to taste
• 8 ounces wide egg noodles (about 225g)
• 2 1/2 cups cooked turkey, shredded or chopped into bite-size pieces (about 350g)
• 5 ounces fresh baby spinach, roughly chopped (about 5 packed cups or 140g)
• 1 cup half-and-half, at room temperature if possible

Yield: 6 servings. Prep: 15 minutes. Cook: about 25 minutes. Total: about 40 minutes.

How to Make Creamy Turkey Soup with Spinach

1. Soften the vegetables: Melt the butter in a 5- to 6-quart Dutch oven or heavy soup pot over medium heat. Add the onion, carrots, and celery with a pinch of the measured salt. Cook, stirring occasionally, for 6 to 8 minutes, until the onion is translucent and the carrots are beginning to soften. Stir in the garlic and thyme for the last 30 seconds, just until fragrant.
2. Thicken the broth: Sprinkle the flour over the vegetables and stir until no dry flour remains. Cook, stirring constantly, for about 1 minute to remove the raw flour taste. Gradually whisk in the 5 cups of broth until smooth.
3. Cook the noodles: Bring the soup to a gentle simmer and add the egg noodles. Simmer mostly uncovered, stirring every minute or two to prevent sticking, for about 7 to 9 minutes. Start checking 2 minutes before the package’s shortest suggested cooking time. The noodles should be nearly tender, the carrots tender, and the broth thick enough to lightly coat a spoon. Keep the bubbles small and steady rather than letting the soup boil hard.
4. Add the turkey and spinach: Reduce the heat to medium-low. Stir in the cooked turkey and chopped spinach. Cook for 1 to 2 minutes, until the turkey is hot and the spinach has wilted throughout the soup.
5. Finish with half-and-half: Turn the heat to low and stir in the half-and-half. Warm for 2 to 3 minutes, until the broth is smooth and steaming. Do not let it return to a hard boil, which can make the dairy look grainy. Taste and adjust the salt and pepper.
6. Rest and serve: Remove the pot from the heat and let the soup rest for 3 to 5 minutes. Ladle into wide bowls, scooping from the bottom so each serving has noodles, turkey, spinach, and carrots. The broth should cling to a loaded spoon without becoming gluey.

Using Ground Turkey Instead

To start with raw ground turkey, use 1 pound in place of the cooked turkey. Brown it fully after softening the vegetables and before adding the flour. Season it well, then continue with the broth and noodles. Do not add raw ground turkey at the late warming stage. Cooked shredded chicken can replace cooked turkey without changing the method.

How to Store and Reheat the Soup

Cool the soup promptly and refrigerate it in airtight containers. Egg noodles continue to absorb broth as they sit, so chilled soup will be thicker. Reheat gently over medium-low heat, stirring often and adding broth as needed—about 1/2 to 1 cup if it has thickened considerably. For an individual portion, microwave loosely covered in short intervals, stirring between them. If checking reheated leftovers with a thermometer, aim for 165°F (75°C).

For make-ahead portions, cook the noodles separately and add them to each bowl when serving. You can also prepare the vegetable-and-broth base ahead, then cook the noodles and add the turkey, spinach, and half-and-half shortly before serving. Freezing the finished soup is not ideal because the noodles may soften and the dairy texture may change. If needed, freeze the base before adding those final ingredients.

Serving Ideas

Serve with crusty bread or a crisp salad. For another thick poultry soup, try Creamy Chicken Gnocchi Soup. For a lighter, broth-based option, make Easy Chicken Noodle Soup From Scratch.

Nutrition

Approximate nutrition per serving, based on 6 servings: 380 calories, 27g protein, 13g fat, and 38g carbohydrates. Per 100g: approximately 90 calories, 6g protein, 3g fat, and 9g carbohydrates. Values vary with the broth, turkey, noodles, and final amount of liquid.