Creamy Turkey Noodle Soup
Recipe: #7877
December 20, 2011
"One of my two oldest children either found this or came up with it, I don't remember anymore. Anyway, this soup makes a large amount and is a great way to use up leftover turkey from the holidays. Can be frozen in portions for later too."
Ingredients
Nutritional
- Serving Size: 1 (293.4 g)
- Calories 425.4
- Total Fat - 20.5 g
- Saturated Fat - 6.7 g
- Cholesterol - 99.9 mg
- Sodium - 1232.5 mg
- Total Carbohydrate - 30.1 g
- Dietary Fiber - 2.8 g
- Sugars - 1.9 g
- Protein - 29.5 g
- Calcium - 49.8 mg
- Iron - 3.1 mg
- Vitamin C - 14.8 mg
- Thiamin - 1.1 mg
Step by Step Method
Step 1
Place turkey in a large soup pot and add enough water to cover. Bring to a boil then reduce to a simmer and cook until meat falls off the bone. About 45-60 minutes.
Step 2
Remove bones and add carrots, celery, onions, green pepper, garlic, 1 1/2 cups of milk, and continue to simmer until vegetables are tender. About 20 to 30 minutes more.
Step 3
Add noodles and return to almost a boil for about 10 minutes.
Step 4
Blend remaining milk and 3/4 cup flour to a smooth paste, add to soup to thicken for about 3-5 minutes more.
Step 5
Stir in butter or margarine and season to taste with salt and pepper.
Step 6
If you plan to freeze leftover soup, portion into freezer containers and freeze up to one month.
Tips
No special items needed.