Easy Turkey Noodle Soup Recipes

Steps:

• Heat the broth, 1/8 teaspoon black pepper, carrot and celery in a 3-quart saucepan over medium-high heat to a boil.
• Stir the noodles and turkey in the saucepan. Reduce the heat to medium. Cook for 10 minutes or until the noodles are tender.

Steps:

• In a large saucepan, bring the broth, water, carrots, onion and celery to a boil. Reduce heat; cover and simmer for 4-6 minutes or until vegetables are crisp-tender. Add the noodles. Simmer, uncovered, for 20 minutes or until noodles are tender., Stir in turkey and peas. Combine gravy mixes and cold water until smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened.

Steps:

• Combine chicken stock, summer savory, basil, thyme, chipotle powder, salt, black pepper. parsley, and sherry in a stock pot; bring to a boil. Add carrots, reduce heat to medium-low, and cook until carrots are tender, 5 to 7 minutes.
• Melt butter in a skillet. Cook and stir celery, onion, and garlic in hot butter until onions are translucent, about 5 minutes; stir into stock mixture. Add turkey, reduce heat to low, and cook at a simmer until turkey is hot and has flavored the soup, about 30 minutes.
• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes; drain and add to soup. Season with salt and black pepper to serve.

Steps:

• In a 6-quart saucepan, melt butter over medium-high. Add celery, carrots, onion, and 1/2 teaspoon salt and cook until onion softens, about 3 minutes.
• Add stock and bring to a rapid simmer. Add noodles, rosemary, 2 teaspoons salt, and 1/4 teaspoon pepper and simmer until noodles are tender, 10 to 12 minutes. Add turkey and heat through.

Steps:

• Bring the stock to the boil and throw in the carrots. Boil for 4 mins, then add the noodles and simmer for 3 mins. Stir in the turkey, peas and the white part of the spring onions, heat for 1 min or until everything is hot through. Ladle into bowls, scatter with the green part of the onions to serve.

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.

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.

Steps:

• For the base of your soup, arrange the turkey bones (break them off from the carcass if you need to) in a really big pot, about 8 quart pot ought to do just fine. Cover this with water and bring to a boil. Turn down to a simmer and cook for one hour. By then, the stock should be nice and golden with cooked bits of meat floating hither and yon.
• Strain, catching all the stock in another pot or bowl big enough to hold it all. Feed bones and leftover meat bits to the ravenous pet doggies staring at you through the glass door.
• In a smaller pot, melt butter. Slowly add flour, whisking quickly until the creamy mixture starts to bubble. Continue whisking, add some of the turkey stock to the flour/butter mixture until it looks good and cloudy (about 2 or 3 cups). Add this mixture back to the main pot of stock and set aside.
• Cook pasta according to package directions, strain and set aside.
• Add olive oil to a big pot. Make sure this pot can hold the stock, turkey and pasta because this is the pot that will be holding it all. About 8 to 10 quarts should do just fine.
• Chop up the onion roughly and add to olive oil. Cook onion for a few minutes until it's mostly soft, then add the garlic. Cook these two together for another couple minutes then add the white wine (substitute turkey stock). Stand back when you add this because the pan is going to be hot and will probably steam up real big. Since I have a tendency to hover over my pots, I usually get an eyeful of vaporized alcohol and spend the next five minutes cursing my existence and the bottle of cheap wine I used.
• Stir up all the yummy bits at the bottom of the pan and then add the chopped up turkey. It's not necessary to cook the turkey a second time but I like to warm up the turkey and cook off some of the butter left on the breast or oil in the dark meat and allow the turkey to combine with the onion.
• Add all of the turkey stock and warm thoroughly, do not boil. Add the cooked pasta.
• If you like more tender meat in your soup, omit the pasta at the end, throw the whole kit'n kaboodle into a crockpot on low for at least 4 hours, no more than 8. Add the pasta and serve.