Creamy Turkey Noodle Soup
Total TimePrep/Total Time: 30 min.
Makes8 servings (2 quarts)
- 1/3 cup butter, cubed
- 1 medium carrot, shredded
- 1 celery rib, finely chopped
- 1/3 cup all-purpose flour
- 1 carton (32 ounces) chicken broth
- 1/2 cup half-and-half cream
- 1/2 cup 2% milk
- 1 cup uncooked kluski or other egg noodles
- 2 cups cubed cooked turkey
- 1-1/2 cups shredded cheddar cheese
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- In a large saucepan, heat butter over medium-high heat; saute carrot and celery until tender, 3-5 minutes. Stir in flour until blended; gradually add broth, cream and milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes.
- Stir in noodles. Reduce heat; simmer, uncovered, until noodles are al dente, 7-10 minutes, stirring occasionally. Add remaining ingredients; cook and stir until turkey is heated through and cheese is melted.
Nutrition Facts1 cup: 285 calories, 18g fat (11g saturated fat), 92mg cholesterol, 823mg sodium, 11g carbohydrate (2g sugars, 1g fiber), 18g protein.
Apr 18, 2020
This soup is so good and easy to make, I followed the recipe but made a few modifications. I only had 1% milk and fat free 1/2 n 1/2, I also added 1 1/2 cups of egg noodles, cooking the noodles in the soup vs separately definitely helps to thicken the soup. I used turkey stock that I had on hand. You could easily substitute rice although you might have to play around with the amount added. I plan to try adding some corn and peas the next time I make this. Definitely a recipe to try!
Mar 30, 2020
This soup is wonderful. I did make a few changes which I feel make the recipe work better. I put my carrot in the food proccessor and chopped it very fine. It was much easier than trying to get carrots thin enough to saute. I also used celery seed instead of celery. I hate having to buy celery and having leftover stalks. Even when you can buy a small amount, there is some left and I can't chew it and my husband doesn't like raw celery. The celery seed still gives it that celery flavor. I just put it and the finely chopped carrots in after I have mixed the flour with the butter before I add the chicken broth and milk. I also found that it was much easier to cook the pasta ahead of time. It calls for uncooked pasta and it takes forever for the pasta to cook. The soup still thickens up and once that is ready you just add the pasta, cheese and turkey. It works well with chicken too. By making these changes it doesn't take as long to make. We love this soup and have made it several times during the colder months. Barbara
Jan 21, 2019
So good! I used fat free half
Nov 11, 2017
From one Missouri cook to another, this was delicious! I added a little chopped onion along with the carrots and celery and I didn't have carrots to shred, so I just added about half a bag of frozen carrots (sliced) in with the celery and onion. So good and very easy to make.
Mar 22, 2017
We made this tonight with leftover turkey breast that we roasted in the slow cooker with thyme. We did not use the butter nor the cheese in this recipe and we only had skim milk on hand so no half and half only skim milk for cream. It was nice and light and had good flavor.
Mar 6, 2017
A very easy soup and incredibly tasty! I didn't even have leftovers the first time I made it! I'll be making this again soon!