Best Ever Creamy Turkey Noodle Soup Food

CREAMY TURKEY NOODLE SOUP

Steps:

• In a stock pot over medium heat, add butter. Once melted and hot, add onions, carrots, and celery. Cook until vegetables begin to turn brown and onions begin to turn translucent, about 3-4 minutes. Add garlic and cook an additional 30 seconds.
• Add flour and poultry seasoning, stirring to coat vegetables and create a paste. Cook for 1 minute.
• Add chicken broth, half & half, and egg noodles to pot, stirring and scraping bottom of pan to deglaze (if needed). Bring soup to a boil, cover, and reduce heat to low. Cook according to pasta package directions for al dente pasta (for my thin egg noodles, this was 3 minutes).
• Add chicken and stir to combine. Remove from heat. If soup is still thin, allow to set for 5 minutes to allow soup to thicken. Do a taste test, season with salt and pepper if desired, then serve and enjoy.

CREAMY TURKEY SOUP

Steps:

• Saute onions and carrots in butter until soft, not brown.
• Add flour and mix well.
• Gradually add 2 cups broth and milk.
• Cook and stir until it thickens.
• Stir in remaining 3 cups broth, and all remaining ingredients.
• Simmer 10-12 minutes until noodles are tender, stirring occasionally.

CREAMY TURKEY NOODLE SOUP

Steps:

• In a large saucepan, heat butter over medium-high heat; saute carrot and celery until tender, 3-5 minutes. Stir in flour until blended; gradually add broth, cream and milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes., Stir in noodles. Reduce heat; simmer, uncovered, until noodles are al dente, 7-10 minutes, stirring occasionally. Add remaining ingredients; cook and stir until turkey is heated through and cheese is melted.

CREAMY TURKEY NOODLE SOUP

Steps:

• Place the turkey carcass in a large pot (at least 8 quart) and cover completely with water. Bring the water to a boil and then reduce heat. Cover the pot and simmer for 1 hour. Remove the carcass from the stock in the pot. I find it easiest to place a large strainer over a second large pot. I pour the stock and carcass through the strainer and it removes everything for me. (I don't try to save any of the remaining meat off of the carcass, because I really do not care for the way it tastes after simmering for so long. If you don't notice the change, go ahead and use this meat for the soup.) Set the broth aside to cool. You will need 3 quarts (or 12 cups) of the broth for this soup. I always save and freeze the extra broth for future soups and other recipes.
• In a large pot (at least 8 quart), saute the celery, carrots and onion in the butter until they are almost tender. The vegetables will absorb most of the butter at this point. Reduce heat to low and sprinkle the flour over the vegetables. Stir to combine and let the vegetables absorb the flour. Gradually add 4 cups of the reserved broth. Bring this mixture to a boil and cook, stirring constantly for about two minutes, or until thickened.
• Add the additional 8 cups of broth, the bouillon, salt, pepper and diced turkey. Reduce the heat to low and simmer for 30 minutes. While the soup is simmering, cook the egg noodles, drain and set aside. (I prefer cooking them separately, because I can more accurately determine how soft they will be.)
• After 30 minutes, add the cooked noodles and the cream. Warm over low heat, just to make sure that everything is warm. Enjoy!

BEST EVER CREAMY TURKEY NOODLE SOUP

Steps:

• Melt butter in a large soup pot.
• Add flour and quickly stir for about 1-2 mins until the flour is somewhat "cooked".
• Add the milk, salt and broth and whir with a hand blender til smooth.
• Add to the pot the herbes de provence, bay leaves, celery seed, garlic powder, lemon pepper, and black pepper.
• Simmer until beginning to thicken and add in the cream cheese, cut into cubes. Stir until smooth.
• Stir in the water and egg noodles, and cook for about 8 - 10 mins, until the noodles are tender.
• Stir in the parmesan and turkey.

TURKEY SOUP WITH EGG NOODLES AND VEGETABLES

Steps:

• Heat oil in a large stock pot or Dutch oven over medium heat. Add leeks, carrots, garlic, and celery and saute 4 minutes, until soft. Add turkey, bay leaves, thyme, salt, and black pepper and stir to mix well. Add chicken broth and bring mixture to a boil. Reduce heat to medium-low, partially cover and simmer 10 minutes.
• Return mixture to a boil and add egg noodles. Cook 10 minutes, until egg noodles are just tender. Stir in peas and cook until peas are just heated through, about 1 minute.
• Remove from heat, discard bay leaves and stir in parsley.

TURKEY NOODLE SOUP

Steps:

• Bring turkey stock to simmer in large stockpot or Dutch oven over medium-high heat.
• Add onion, carrot, celery, thyme, and 1 teaspoon salt; cover and simmer until vegetables are just tender, about 10 minutes.
• Add pasta and reserved shredded turkey meat from stock; simmer until pasta is al dente, 10 to 12 minutes.
• Stir in parsley, adjust seasonings with salt and pepper; serve.

OLD-FASHIONED TURKEY NOODLE SOUP

Steps:

• Place the turkey carcass, bones from wings and drumsticks, neck bone, onion, carrots and garlic in a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, at 400° for 1 hour, turning once., Transfer the carcass, bones and vegetables to an 8-qt. stockpot. Add 4 qts. cold water; set aside. Pour remaining cold water into baking pan, stirring to loosen browned bits. Add to pot. Bring to a boil. Reduce heat; cover and simmer for 3-4 hours. , Cool slightly. Strain broth; discard bones and vegetables. Set stockpot in an ice-water bath until broth cools, stirring occasionally. Cover and refrigerate overnight. , Skim fat from broth. Cover and bring to a boil. Reduce heat to a simmer. Meanwhile, in a Dutch oven, bring 3 qts. water to a boil. Add noodles and carrots; cook for 4 minutes. Add celery; cook 5-7 minutes longer or until noodles and vegetables are tender. Drain; add to simmering broth. Add cubed turkey; heat through. Stir in the parsley, salt, thyme and pepper.

CREAMY TURKEY SOUP

Steps:

• In a large kettle, saute onion and celery in butter until tender, about 10 minutes. Stir in flour and seasonings; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add turkey and carrots. Add enough broth until soup is desired consistency. Cover and simmer for 15 minutes. , Add peas; cover and simmer for 15 minutes or until vegetables are tender.

THE ULTIMATE CHICKEN NOODLE SOUP

Steps:

• Pat chicken dry with paper towels; sprinkle with salt and pepper. In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken in batches, skin side down; cook until dark golden brown, 3-4 minutes. Remove chicken from pan; remove and discard skin. Discard drippings, reserving 2 tablespoons., Add onion to drippings; cook and stir over medium-high heat until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Add broth, stirring to loosen browned bits from pan. Bring to a boil. Return chicken to pan. Add celery, carrots, bay leaves and thyme. Reduce heat; simmer, covered, until chicken is tender, 25-30 minutes., Transfer chicken to a plate. Remove soup from heat. Add noodles; let stand, covered, until noodles are tender, 20-22 minutes., Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard bones. Shred meat into bite-sized pieces. Return meat to stockpot. Stir in parsley and lemon juice. If desired, adjust seasoning with additional salt and pepper. Discard bay leaves.

CREAMY AFTER-THANKSGIVING TURKEY SOUP

Steps:

• Place turkey carcass in a large pot or Dutch oven and cover with water. Bring to a boil. Reduce heat to medium, cover, and simmer for 1 hour. Remove carcass and allow to cool. Separate turkey meat from the bones. Cut meat into bite-size pieces; discard bones. Reserve about 12 cups turkey broth in a large bowl. Save remaining broth for another use.
• Melt butter in another large pot or Dutch oven over medium heat; cook and stir onion, carrots, and celery in melted butter until tender, about 5 minutes. Stir flour into vegetable mixture; cook and stir until smooth, about 5 minutes. Gradually stir in about 1/3 the reserved turkey broth. Bring to a boil; cook and stir until thickened, about 2 minutes.
• Stir remaining turkey broth, turkey meat, half-and-half, fettuccine, stuffing, salt, chicken bouillon, pepper, and poultry seasoning into half-and-half mixture. Reduce heat to medium-low, cover, and simmer until noodles are tender, about 10 minutes more.

CREAMY DELICIOUS TURKEY SOUP!

Steps:

• Place turkey carcass in a soup kettle or Dutch oven and cover with water. Add in 2 bay leaves. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
• Remove carcass; cool. Set aside 3 quart broth. Remove turkey from bones and cut into bite-size pieces; set aside.
• In a soup kettle or Dutch oven, saute the onions, carrots, garlic, and celery in butter until tender. Reduce heat; stir in flour until blended. Gradually add 1 quart of reserved broth. Bring to a boil; cook and stir for 2 minutes or until thickened.
• Add cream, rice, salt, bouillon, pepper, potatoes (if using), remaining broth and reserved turkey. Reduce heat; cover and simmer for 30-35 minutes or until rice is tender.

CREAMY TURKEY SOUP WITH CORN

Steps:

• Cook onions and half the red peppers in butter in large saucepan on medium heat 5 to 6 min. or until crisp-tender, stirring frequently.
• Add cream cheese; cook on low heat 3 to 4 min. or until melted, stirring constantly. Stir in turkey, corn, broth and milk.
• Cook 5 min. or until soup is heated through, stirring occasionally. Serve topped with remaining red peppers and black pepper.

OLD MAN'S TURKEY NOODLE SOUP

Steps:

• Combine the turkey drumsticks and water in a large soup pot and bring to a boil. Stir in onions, carrots, celery, garlic, salt, black pepper, sage, thyme, rosemary, and celery salt; reduce heat to a simmer. Cook until the turkey meat is very tender, about 2 hours. Remove the turkey drumsticks and allow to cool. When cool enough to handle, strip the meat from the bones and tendons, chop the meat, and return to the soup.
• Fill a large pot with lightly salted water and bring to a rolling boil. Cook the egg noodles a boil until cooked through yet firm to the bite, about 5 minutes. Drain. Scoop noodles into soup bowls and fill the bowls with turkey soup.

CREAMY CROCK POT TURKEY SOUP

Steps:

• Layer onion, mushrooms and turkey in a crock pot.
• Mix soup, poultry seasoning and black pepper and pour over the turkey.
• Cover, cook on Low 8 hours or on High 4 hours.
• If cooking on Low, turn to High, stir in peas and carrots and milk.
• Cook an additional 10 minutes or until heated through.

CREAMY TURKEY SOUP

Steps:

• In a dutch oven or soup kettle, saute onion and celery in butter until vegetables are tender, about 10 minute.
• Stir in the flour and seasonings; gradually add milk, stirring constantly until thickened.
• Add turkey and carrots.
• Add enough broth until soup is desired consistency.
• Cover and simmer for 15 minutes.
• Add peas; cover and simmer for 15 minutes or until vegetables are tender.