Creamy Turkey Noodle Soup (Print-Friendly Version)
A warm, creamy blend of turkey, noodles, and cheddar in a rich, savory broth. Quick and satisfying.
# Ingredients List:
→ Main Ingredients
01 -
75 grams unsalted butter, cubed
02 -
1 medium carrot, shredded
03 -
1 celery stalk, finely chopped
04 -
45 grams all-purpose flour
05 -
950 milliliters chicken broth
06 -
120 milliliters half-and-half cream
07 -
120 milliliters 2% milk
08 -
100 grams egg noodles, uncooked
09 -
280 grams cooked turkey, cubed
10 -
170 grams cheddar cheese, shredded
11 -
0.25 teaspoon salt
12 -
0.25 teaspoon ground black pepper
# How to Make It:
01 -
Heat butter in a large saucepan over medium-high heat. Add carrot and celery and cook, stirring, until tender, about 3 to 5 minutes.
02 -
Sprinkle flour over the softened vegetables and stir continuously until the mixture is blended and smooth.
03 -
Gradually pour in chicken broth, half-and-half, and milk, whisking to fully incorporate. Bring the mixture to a gentle boil while stirring constantly.
04 -
Continue to cook and stir until the liquid thickens, approximately 1 to 2 minutes.
05 -
Stir in egg noodles. Reduce heat and simmer uncovered, stirring occasionally, until noodles are al dente, 7 to 10 minutes.
06 -
Add cubed turkey, shredded cheddar cheese, salt, and pepper. Cook and stir until turkey is heated through and cheese is fully melted.
# Extra Tips:
01 -
For a smoother texture, freshly shredded cheese melts more evenly into the soup base.