Creamy Turkey Noodle Soup

10-20m
Prep Time
2h
Cook Time
2h 10m
Ready In

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."

Original is 16 servings

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.

0 Reviews

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