https://oceanshores.iga.com/Recipes/Detail/2529/Turkey_Noodle_Soup
1 Ratings 0 Comments
Yield: Serves 6
Preparation Time: 15 minutes; Cook Time: 30 min
| 2 | tablespoons | butter | |
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| 1 | tablespoon | olive oil | |
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| 2 | medium carrots, peeled and sliced about 1/4 inch thick | ||
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| 1 | small onion, chopped (about 1 cup) | ||
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| 3 | stalks | celery, chopped | |
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| 4 | cloves | garlic, minced | |
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| 1/2 | teaspoon | celery seed | |
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| 1/2 | teaspoon | pepper | |
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| 1/4 | teaspoon | Italian seasoning | |
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| 3 | tablespoons | flour | |
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| 6 | cups | (49 ounces) chicken broth | |
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| 1 | cup | uncooked medium egg noodles | |
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| 2 | cups | leftover cooked turkey, chopped | |
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| 1 | tablespoon | lemon juice | |
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Melt butter and oil in a large soup pan over medium high heat. Add the carrots, onion and celery. Saute for 7 minutes, stirring occasionally.
Add in the garlic, celery seed, pepper, Italian seasoning and flour; whisk for 2 minutes.
Add the chicken broth and stir to blend. Stir in noodles, bring the heat to high. When the soup begins to boil, reduce the heat and allow the soup to gently boil for 7-8 minutes.
Add the turkey and lemon juice, cover and let the soup simmer for 10 minutes.
Note: For a creamier soup, add 1/2 cup heavy cream after the lemon juice.
Recipe, photo and food styling by Webstop
Please note that some ingredients and brands may not be available in every store.
https://oceanshores.iga.com/Recipes/Detail/2529/Turkey_Noodle_Soup
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