Creamy Turkey Noodle Soup
Created by bshemyshua on December 20, 2011
- Servings: 16
- Prep Time: 10-20m
- Cook Time: 2h
- Recipe #7877
Ingredients
- 3 pounds turkey parts, approximately
- 6 to 8 cups water, enough to cover turkey parts
- 2 cups sliced carrots
- 1 cup sliced celery
- 1 clove chopped garlic
- 1 cup chopped green pepper
- 3/4 cup chopped onion
- 1 pound package egg noodles
- 3 cups milk
- 3/4 cup plain flour
- 4 tablespoons butter or margarine
- Salt and pepper to taste
How to Make
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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.
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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.
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Step 3: Add noodles and return to almost a boil for about 10 minutes.
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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.
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Step 5: Stir in butter or margarine and season to taste with salt and pepper.
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Step 6: If you plan to freeze leftover soup, portion into freezer containers and freeze up to one month.
Nutritional Facts
- 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