A spin on chicken and noodles, this old fashioned turkey and noodles recipe is a hearty and comforting classic just like grandma used to make.
Growing up in the Midwest with grandparents who were farmers, homecooked comfort food dishes were a common appearance on the dinner table. One of my favorites was chicken and noodles. Sometimes my grandmother would even make the noodles from scratch. Every now and then, I get a craving for that dish and it takes me right back to my happy place.
Why You’ll Love Old Fashioned Turkey & Noodles
Twist on the classic – Turkey and noodles is just as delicious as the more common chicken and noodles, with the easy substitution of leftover turkey. This often makes an appearance after Thanksgiving or Christmas when we are using up our leftovers.
One pot recipe – Some recipes call for the noodles to be cooked separately, but I do it all in one pot where the noodles can absorb the flavor from the veggies and the chicken broth.
Basic ingredients – You’ll have to hit the frozen section for the frozen egg noodles, but other than that, this recipe uses your standard mirepoix of carrots, celery, and onion, and a few pantry staples.
Lots of turkey – You won’t be combing through your noodles to find the protein here! This one is loaded with tender turkey.
Easy to prep and great for leftovers – My house is full of big appetites so recipes that serve four are a no-go. This recipe is done in 45 minutes or less and can feed a family of four with plenty left for seconds.
Old Fashioned Turkey & Noodles Ingredients
To make old fashioned turkey and noodles, you’ll need the following:
- Turkey: Leftover turkey is ideal for this recipe. If it’s off season, you can buy a turkey breast and roast that ahead of time, or swap it for shredded rotisserie chicken instead.
- Frozen egg noodles: We use Reames, but the available brands may vary by location. These are a bit different from boxed pasta, with a thicker, doughy texture that carries the rich, creamy sauce of this dish quite well.
- Vegetables: The veggie base for this is the classic mirepoix of carrots, celery, and onion, adding fresh flavor to the sauce. Sauté these in the butter. Both salted and unsalted are fine.
- Herbs & Seasonings: Garlic is added to the veggies while they cook, but thyme and parsley boost the flavor profile. The thyme is added just before the chicken broth, while the fresh chopped parsley is stirred in just a few minutes before serving. This adds the fresh, earthy flavor that parsley imparts, while retaining the vibrant green color. Salt and pepper of course enhance the overall flavor.
- Chicken broth: You can use your favorite box or can, or homemade if you have it. We generally use an organic, low sodium variety, but any will work. You can also swap it for vegetable broth if you prefer.
- Cream of chicken soup: One can works well in this recipe, acting both as a flavor enhancer and thickener. We love the creaminess that comes from the addition of this soup.
Refer to the recipe card below for a complete list of ingredients with measurements.
How To Make Old Fashioned Turkey And Noodles
- Prep your protein: If your leftover turkey hasn’t already been prepped, shred or chop it into bite sized pieces, place it in a bowl, and set it aside.
- Make your mirepoix: Melt the butter in your dutch oven and sauté the carrots, celery, and onion, along with the garlic. Cook, stirring occasionally, until onion is tender and translucent.
- Build the broth: Add the thyme, stir to wake up the flavor, add in the chicken broth and bring to a boil.
- Cook the noodles: Add the egg noodles to boiling broth, stirring gently to separate any that are stuck together, and cover for about 8 minutes. During this time, it should return to a boil and the noodles should be almost done when you remove the lid.
- Add soup and turkey: Uncover, reduce to medium low, and stir the cream of chicken in until incorporated. Add the turkey and simmer.
- Finishing touches: Stir in the the fresh parsley, salt, and pepper to finish off the dish, then serve and enjoy.
Variations, Substitutions, & Cooking Tips
Swap the turkey – As we mentioned above, this is a twist on classic chicken and noodles, so feel free to use leftover chicken or shredded rotisserie chicken in place of the turkey.
Add extra veggies – If you want to bulk up the portion size and nutritional value, add in some more vegetables. Stir in broccoli, asparagus, peas, bell peppers, or zucchini.
Add or change the herbs – Oregano, sage, basil, and rosemary would all work well as variations in this dish.
Serve it over mashed potatoes – If this isn’t enough carbs for you, some say the traditional way to serve chicken and noodles is atop a bed of mashed potatoes, so you can always give it a try with this version.
Make it soupy – Add extra broth and thicken it to your desired consistency to make it more of a noodle soup and serve it with crusty bread, biscuits, or dinner rolls.
Give it a crunchy topping – If you like a crunchy breadcrumb topping, add panko breadcrumbs for the last five to ten minutes of baking. You can also make the breadcrumbs extra crunchy by placing it in the broiler for the last few minutes.
Old Fashioned Turkey And Noodles Recipe
A spin on chicken and noodles, this old fashioned turkey and noodles recipe is a hearty and comforting classic just like grandma used to make.
Ingredients
- 4 cups chopped or shredded cooked turkey
- 1/2 stick of butter
- 2 small carrots, diced
- 2 small ribs of celery, diced
- 1/4 cup diced onion
- 1 teaspoon minced garlic
- 1/2 teaspoon thyme
- 7 cups chicken broth
- 2 12-ounce packages of Reames frozen homestyle egg noodles
- 1 10.25-ounce can cream of chicken soup
- Salt & Pepper to taste
- 2 Tablespoons chopped fresh parsley
Instructions
- Chop or shred 4 cups of cooked turkey and set aside.
- Heat 1/2 stick of butter over medium high heat in a dutch oven or similar high sided pot.
- Add diced carrot, celery, onion, and garlic and sauté until onions are tender and translucent.
- Add thyme and chicken broth and bring to a boil.
- Stir in both packages of egg noodles, stirring gently to separate any that are stuck together. Return to boil and let cook for about 8-10 minutes total.
- Reduce heat to medium low and stir in cream of mushroom soup. Stir gently until soup is well incorporated.
- Add turkey to the pot and gently stir to incorporate.
- Add salt and pepper to taste and stir in fresh parsley.
- Simmer for about 5 minutes or until noodles are done and sauce has slightly thickened.
- Spoon into bowls and enjoy.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 501Total Fat: 23gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 170mgSodium: 1682mgCarbohydrates: 36gFiber: 2gSugar: 3gProtein: 36g
This data was provided and calculated by Nutritionix.
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