Creamy Turkey Noodle Soup

 

Ingredients

• 4 tablespoons unsalted butter
• 1 medium onion diced (y'all know I don't eat onions so we omit this)
• 2 celery ribs sliced - I used my Pampered Chef Chopper and diced
• 2 carrots sliced - I used my Pampered Chef Chopper and diced
• 2 cloves garlic minced
• 4 tablespoons all-purpose flour
• 1 1/4 teaspoons poultry seasoning - I used Weber Kick-n Chicken and was probably closer to 2 tsp
• 6 cups chicken broth - I used one container of HEB Chicken Broth + 1 tub of Chicken stock + 2 cups of water
• 1 cup half & half - I used Heavy Whipping Cream
• 6 ounces egg noodles
• 12 ounces cooked turkey or chicken, cubed

Instructions

• In a stock pot over medium heat, add butter. Once melted and hot, add onions, carrots, and celery. Cook until vegetables begin to turn brown and onions begin to turn translucent, about 3-4 minutes. Add garlic and cook an additional 30 seconds.
• Add flour and poultry seasoning, stirring to coat vegetables and create a paste. Cook for 1 minute.
• Add chicken broth, half & half, and egg noodles to pot, stirring and scraping bottom of pan to deglaze (if needed). Bring soup to a boil, cover, and reduce heat to low. Cook according to pasta package directions for al dente pasta (for my thin egg noodles, this was 3 minutes).
• Add chicken and stir to combine. Remove from heat. If soup is still thin, allow to set for 5 minutes to allow soup to thicken. Do a taste test, season with salt and pepper if desired, then serve and enjoy.

Notes: This was really tasty and thickened up on its own as we let it sit to cool enough to eat.

Source: www.thetoastykitchen