Creamy Turkey Soup (Print Version)
# Ingredients:
01 -
¼ cup unsalted butter.
02 -
1 medium onion, diced.
03 -
2 celery ribs, sliced.
04 -
2 medium carrots, sliced.
05 -
2 cloves garlic, minced.
06 -
¼ cup all-purpose flour.
07 -
1 ¼ teaspoons poultry seasoning.
08 -
6 cups chicken broth.
09 -
1 cup half & half.
10 -
6 ounces egg noodles.
11 -
12 ounces cooked turkey, cubed.
# Instructions:
01 -
Melt butter in stock pot over medium heat. Add onions, carrots, and celery. Cook 3-4 minutes until browned around edges. Add garlic and cook 30 seconds.
02 -
Add flour and poultry seasoning. Stir to coat vegetables and create paste. Cook 1 minute.
03 -
Add broth, half & half, and noodles. Stir and scrape bottom of pan. Bring to simmer.
04 -
Cover, reduce heat to low. Cook according to pasta package directions for al dente.
05 -
Add turkey and stir. Remove from heat. Let stand 5 minutes to thicken if needed. Season with salt and pepper to taste.
# Notes:
01 -
Pasta will continue to thicken soup as it stands.
02 -
Add broth if too thick, let stand if too thin.
03 -
Not recommended for freezing.