Sunday, December 6, 2020




Chunks of turkey, carrots, celery and thick egg noodles combine in this creamy turkey noodle soup to create a perfect meal.


  • 2 carrots, sliced
  • 1 cup half and half
  • 2 chops of celery, sliced
  • 1 ¼ teaspoons poultry seasoning
  • 2 garlic cloves, minced
  • 6 ounces of egg noodles
  • 4 tablespoons all-purpose flour
  • 1 medium onion, diced
  • 4 tbsp unsalted butter
  • 6 cups of chicken broth
  • 12 ounces of cooked turkey or chicken, cubed


First, in a pot over medium heat, add the butter. Once melted and hot, add the onions, carrots and celery. Cook until the vegetables Then, start to brown and the onions turn translucent, about 3-4 minutes. Add the garlic and cook for another 30 seconds.

Add flour and poultry seasoning, stirring to coat the vegetables and create a paste. Cook for 1 minute.

Add the chicken broth, half and half and egg noodles to the pot, stirring and scraping the bottom of the pot to deglaze (if necessary). Bring the soup to a boil, cover and reduce the heat to low. Cook according to the directions on the pasta package for the al dente pasta (for my thin egg noodles, it was 3 minutes).

Add the chicken and toss to combine. Remove from fire. If the soup is still thin, let stand 5 minutes to allow the soup to thicken. Do a taste test, season with salt and pepper if you wish, then serve and enjoy. Happy Cooking Time.