Recipe—Creamy Turkey Noodle Soup

The other day my poor hubby was down with a nasty cold and I wanted to whip him up some sort of soup with my left over rotisserie turkey breast to make him feel better. (This recipe would be just as wonderful with cooked chicken if that’s what you have on hand.) Normally I just make my turkey soup with a broth base, some vegetables, and noodles but since it was a rainy day I thought something rich and creamy would hit the spot. This was sort of an experiment but it really turned out great! I went a little heavy on the cayenne pepper but it gave it a nice kick. The cream balanced out the heat very nicely. One thing I love about this soup recipe is that it was done in under a half hour. It is not one of those soup recipes that has to simmer for hours. Next time I think I might try to substitute the pasta for some homemade dumplings just to mix it up. Mmmmm…

Note: For a delicious turkey alfredo pasta bake, use 5 cups of uncooked noodles instead of 2 and follow the rest of the recipe as usual. The pasta will soak up most of the liquid. When your pasta is cooked al dente, probably about 10 minutes, remove from heat and put in a large baking dish. (The pasta will finish cooking while baking in the oven.) Top pasta with breadcrumbs and bake for 10 minutes at 350º. Wellah! We have a two for one recipe. Also, feel free to substitute the veggies for whatever you have on hand. I’m sure corn or green beans would be fabulous additions.

INGREDIENTS
1/4 c butter
2 large carrots, sliced
2 celery stalks, sliced
1 yellow onion, chopped
2 cloves garlic, minced
1/4 c flour
5 c chicken or turkey broth, divided
2 c cream
1 tsp salt
1/2 tsp white pepper
dash cayenne pepper
3 c chopped cooked turkey
2 c uncooked rotini noodles
1/4 c fresh chopped parsley

STEPS

  • Sauté carrots, celery, onions, and garlic in butter until soft.
  • Add flour and mix well.
  • Gradually add 2 cups of the broth and all of the cream.
  • Cook over medium high heat until it’s thick and bubbly, 12–14 minutes.
  • Stir in remaining 3 cups broth, and all remaining ingredients except parsley.
  • Simmer for 11–13 minutes stirring occasionally until noodles are tender.
  • Stir in chopped parsley and serve.
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