Taste of Home
Creamy Turkey Noodle Soup
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 8 servings (2 quarts).
I was honored when my fireman son-in-law asked to add this recipe to their firehouse cookbook. You can prepare parts of this turkey soup ahead of time and then assemble when ready. Serve with crispy whole-grain crackers. —Carol Perkins, Washington, Missouri
Ingredients
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1/3 cup butter, cubed
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1 medium carrot, shredded
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1 celery rib, finely chopped
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1/3 cup all-purpose flour
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1 carton (32 ounces) chicken broth
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1/2 cup half-and-half cream
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1/2 cup 2% milk
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1 cup uncooked kluski or other egg noodles
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2 cups cubed cooked turkey
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1-1/2 cups shredded cheddar cheese
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1/4 teaspoon salt
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1/4 teaspoon pepper
Directions
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1.
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.
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2.
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 Facts
1 cup: 285 calories, 18g fat (11g saturated fat), 92mg cholesterol, 823mg sodium, 11g carbohydrate (2g sugars, 1g fiber), 18g protein.
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