It all started with a bag of wide egg noodles that cracked open. The plastic was brittle and the next thing I knew the bag was spilling noodles all over the cupboard. I put the bag into a large zippered plastic bag but it haunted me. I was now in the mood for noodles. A creamy turkey noodle soup, actually.
I have loved using coconut milk in my creamy soups. I was spurred into using them by my P.S. (Personal Shopper/spouse) bringing home a case of the cans. Now I can’t imagine making a creamy soup without coconut milk. The smooth, silky and buttery flavor it gives soups is amazing.
The coconut milk made this soup amazing as well. And it totally fooled my P.S. yet again. He commented on the wonderful butter taste and I reminded him of the coconut milk. As you may know it doesn’t have a coconut flavor; it just adds a wonderful richness. It is excellent in curries as well.
I had roasted a turkey to use up yet another bird from the freezer. We had a turkey dinner one day, turkey leftovers the next day, and now turkey soup was going to happen. I wanted a total comfort soup with noodles and creamy goodness.
I diced up a cup of celery, a cup of carrots, a cup of onions and half a red sweet bell pepper. I sautéed them in a large skillet with a little oil until the onions were translucent. I added them to a small soup pot along with 8 cups of chicken broth. I had some giblet gravy left over so I added 2 cups of gravy to the pot as well. You could just add 10 cups of chicken broth.
To make a small pot of soup that might seem like a lot of broth but we’re going to throw ¾ a bag of egg noodles in later and they’ll need the liquid. In the meantime I added 3 cups of turkey I’d torn off the bones in small pieces into the pot.
I did add a little sage and some garlic powder- just enough to season the soup a little. I wanted turkey to be the main flavor in the soup. I let the soup come to a boil then reduced it to medium low and let it simmer for 30 minutes.
Adding the coconut milk I turned the heat up to medium high and brought it to a good boil again, then stirred in the egg noodles. When it was bubbling again I turned the heat to medium and stirred the soup occasionally. You may need to add more water as the noodles cook.
I wasn’t thrilled that the wide egg noodles fell apart like crazy. I blame that on the off brand noodles I was using. Or maybe I just stirred it too much. It wasn’t a deal breaker; the soup was still excellent. I let the noodles cook just until al dente then taste tested it for salt and pepper, adding more of each to taste.
As with most homemade noodles soups, as it sat and cooled the noodles soaked up most of the broth and it became more of a casserole. Or a stew. Whatever it became, it was super good reheated several days later. It was even creamier, if that’s possible!
Creamy Turkey Noodle Soup
1 cup carrots; small square dice
1 cup celery; finely diced
½ sweet bell pepper; diced finely
1 cup onions; chopped
2 tablespoons canola oil
10 cups chicken or turkey broth (I used 8 cups chicken broth and 2 cups leftover turkey giblet gravy)
3 cups turkey; large chop
1 can coconut milk
½ teaspoon ground sage
¼ teaspoon garlic powder
¾ package wide egg noodles
Salt and pepper to taste
In a large nonstick skillet drizzle oil and sauté carrots, celery, bell pepper and onion until onion is translucent.
In a small soup pot add the chicken broth, sautéed vegetables, turkey, sage and garlic powder. Bring to a boil then reduce to medium low and simmer for 30 minutes.
Add the coconut milk and bring to a boil. Add egg noodles and cook, stirring often, until noodles are al dente. They will continue to cook and soften, do not overcook.
Taste test for seasoning, adding salt and pepper to taste.