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Creamy Turkey Noodle Soup

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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    8 servings (2 quarts)

Ingredients

  • 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

Directions

  • 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 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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