Creamy Turkey Soup (Print Version)
# Ingredients:
01 -
1 ¼ teaspoons poultry blend mix.
02 -
6 cups chicken stock.
03 -
¼ cup plain flour.
04 -
1 cup half-and-half cream.
05 -
2 medium carrots, chopped into slices.
06 -
1 medium onion, finely diced.
07 -
6 ounces egg-based noodles.
08 -
12 ounces of cooked turkey pieces.
09 -
¼ cup of butter without salt.
10 -
2 celery stalks, cut up.
11 -
2 cloves garlic, finely chopped.
# Instructions:
01 -
Warm up the butter in a large pot on medium heat. Toss in the onion, celery, and carrots. Stir and cook for about 3 to 4 minutes until edges turn golden. Add garlic and stir for another half a minute.
02 -
Sprinkle the flour and poultry spice blend over the veggies. Stir everything together until it forms a sticky paste. Let it cook for another minute.
03 -
Pour in the chicken stock, cream, and noodles. Stir to mix well and loosen anything stuck to the bottom of the pot. Bring it all to a gentle boil.
04 -
Put a lid on, lower the heat. Let it simmer while following the pasta package's cook time for an al dente texture.
05 -
Stir in the turkey chunks. Take the pot off the heat and let it sit for five minutes to thicken. Add salt and pepper until it tastes just right.
# Notes:
01 -
The broth will get thicker as it sits with the pasta.
02 -
Thin it out with extra broth if it's too thick; let it stand longer if it's too liquidy.
03 -
It doesn’t hold up well to freezing.