Turkey Noodle Soup Recipe

Turkey Noodle Soup Recipe photo by Taste of Home

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Homemade taste makes this chunky soup, priced at 94¢ per serving, a favorite of Elaine Bickford's. "We enjoy it with hot bread in winter and with salad in summer," she relates from Las Vegas, Nevada.

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Turkey Noodle Soup Recipe

Prep: 10 min. Cook: 35 min.

Yield: 7 Servings

10 35 45

Ingredients

2 cans (14-1/2 ounces each) chicken broth
3 cups water
1-3/4 cups sliced carrots
1/2 cup chopped onion
2 celery ribs, sliced
1 package (12 ounces) frozen egg noodles
3 cups chopped cooked turkey
1 package (10 ounces) frozen peas
2 envelopes chicken gravy mix
1/2 cup cold water

Directions

In a large saucepan, bring the broth, water, carrots, onion and celery to a boil. Reduce heat; cover and simmer for 4-6 minutes or until vegetables are crisp-tender. Add the noodles. Simmer, uncovered for 20 minutes or until noodles are tender.
Stir in turkey and peas. Combine gravy mixes and cold water until smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: 7 servings.

Originally published as Turkey Noodle Soup in Quick Cooking September/October 2004, p8

Refrigerate Chicken Soup without Noodles

When I make my favorite chicken noodle soup, I find it tastes better if I refrigerate the soup without the noodles. When it’s time to serve, I add the noodles to the amount of soup I’m going to use and cook them until tender. —Martha Dimitch, Nineveh, Indiana

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Turkey Noodle Soup

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(1-1) of 1 reviews

Reviewed on Jan. 25, 2010 by sunshineluvsbrian

This is so yummy! I made it just like the recipe said (other than using chicken instead of turkey). I took a batch to work and got compliments galore on it! Thanks for such a delicious recipe!!