Description
A comforting turkey noodle soup with vegetables and rich broth.
Ingredients
Scale
- 1/4 cup unsalted butter
- 1 cup chopped carrots
- 1 cup chopped onion
- 1 cup chopped celery
- 1/4 cup all-purpose flour
- 6–7 cups chicken or turkey broth, (divided)
- 2 cups milk
- Salt and pepper to taste
- 3 cups cooked, chopped turkey
- 8 oz egg noodles
Instructions
- Soften the Vegetables: In a Dutch oven or soup pot over medium heat, melt the butter. Add the carrots, onions and celery and saute until soft, 5-7 minutes.
- Add the Flour: Sprinkle the flour over the cooked vegetables and stir it in. Let it cook for a minute or two.
- Add the Liquid: Whisk in 2 cups of the broth and the milk. Cook until the mixture is thickened, about 5 minutes. Once it is thickened, add 4 more cups of the broth.
- Finish it Off: Add the turkey and the noodles. Season to taste with the salt and pepper. Cook until the noodles are tender. If the soup is too thick, add the remaining cup of broth.
Notes
- This soup can be made ahead of time and refrigerated for up to 3 days.
- Adjust the broth based on your desired consistency.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 50mg