Creamy Turkey Noodle Soup
Date Added: 05/01/2012
Ingredients
2 t. chicken bouillon or chicken base
3 c. chicken broth
2 c. carrots, chopped
2 c. celery, chopped
1/4 c. onion, chopped
1 1/2 c. frozen peas
2 cans cream of chicken soup
1/2 c. milk
2 c. cooked turkey or chicken, cut into pieces
1 lb. egg noodles, cooked
Salt & pepper to taste
1 t. dried parsley
1/2 c. butter, melted
1/2 c. flour
Directions
Heat chicken broth and soup base (or bouillon) together. Add carrots, celery, and onions, and simmer until vegetables are tender. Add cream of chicken soup and milk. Mix together the melted butter and flour until it's a smooth consistency, you can add some of the hot stock from the soup to create a smooth roux. Thicken the soup with the butter and flour mixture. Your soup may need more or less flour, depending how thick you want it. If you need to add more flour to thicken the soup make sure to mix it in a small bowl with some of the hot soup prior to adding it to the soup. If you put flour directly into the soup pot it will create lumps that will not go away. Add the cooked turkey, noodles, peas, and fresh parsley. Salt & pepper to taste. Let simmer until noodles cook & soup is ready to eat.
Additional Information
FREEZER MEAL: Freeze extra in Ziploc bags.