Creamy Turkey Soup With Homemade Noodles Recipes

Steps:

• Saute onions and carrots in butter until soft, not brown.
• Add flour and mix well.
• Gradually add 2 cups broth and milk.
• Cook and stir until it thickens.
• Stir in remaining 3 cups broth, and all remaining ingredients.
• Simmer 10-12 minutes until noodles are tender, stirring occasionally.

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:

• Heat oil in a large stock pot or Dutch oven over medium heat. Add leeks, carrots, garlic, and celery and saute 4 minutes, until soft. Add turkey, bay leaves, thyme, salt, and black pepper and stir to mix well. Add chicken broth and bring mixture to a boil. Reduce heat to medium-low, partially cover and simmer 10 minutes.
• Return mixture to a boil and add egg noodles. Cook 10 minutes, until egg noodles are just tender. Stir in peas and cook until peas are just heated through, about 1 minute.
• Remove from heat, discard bay leaves and stir in parsley.

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:

• 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:

• Combine the turkey drumsticks and water in a large soup pot and bring to a boil. Stir in onions, carrots, celery, garlic, salt, black pepper, sage, thyme, rosemary, and celery salt; reduce heat to a simmer. Cook until the turkey meat is very tender, about 2 hours. Remove the turkey drumsticks and allow to cool. When cool enough to handle, strip the meat from the bones and tendons, chop the meat, and return to the soup.
• Fill a large pot with lightly salted water and bring to a rolling boil. Cook the egg noodles a boil until cooked through yet firm to the bite, about 5 minutes. Drain. Scoop noodles into soup bowls and fill the bowls with turkey soup.

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 an eight quart kettle or Dutch oven place turkey bones, water -- down through to and including the bay leaf.
• Heat to boiling; reduce heat, cover and simmer for 1 hour.
• Remove the bones to a platter and let c ool.
• Add the parsley through to green beans.
• Heat to boiling; reduce heat and simmer for 10 minutes.
• Meanwhile, scrape meat from carcass and return meat to soup pot. Add liquid if required.
• Heat to boiling; add noodles and cook uncovered for 10 minutes.
• Melt butter in a small frying pan; stir in flour.
• Cook over low heat, stirring constantly, until the flour browns.
• Stir into boiling soup.
• When the soup returns to a boil; reduce heat and simmer for 5 minutes.
• Serve hot in large bowls - as if there were any other kind! - Enjoy.
• Notes: I serve this with fresh French Bread and butter.
• I have used yellow beans and a mixture of both.
• Once I wound up using frozen mixed vegetables - and it was still good.
• On two makings, chicken was substituted for the turkey - and it turned out well.
• Hints on Herbs and Spices: To substitute dried herbs for fresh, use 1/3 tsp powdered or 1/2 tsp crushed for every Tbsp of fresh chopped herbs.
• To test for dryness before packing (in case of drying f resh herbs for winter use) put a few sprigs or leaves in a tightly covered jar and watch for condensation.
• Store herbs in tightly covered jars, away from heat. Add mint, oregano, basil and any other dried herbs to recipes at the end or near end of cooking time for a more pronounced flavour.
• If you are enlarging recipes, spice to taste rather than to measure. When preparing cooked foods for freezing, it is advisable to under-season them with herbs or spices, then add more seasoning to taste when you reheat them and you will have the ultimate in flavour.

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 6-qt. stockpot, heat butter over medium-high heat. Add mushrooms, carrots, onion and celery; cook and stir 8-10 minutes or until tender. Stir in flour and seasonings until blended; gradually stir in broth., Bring to a boil. Stir in pasta. Reduce heat; simmer, uncovered, 8-10 minutes or until pasta is tender. Stir in turkey and cream; heat through (do not boil).

Steps:

• Using a large piece of cheesecloth, bundle up the carcass and add 1/2 white onion and a handfull of celery tops.
• Tie the bundle securely.
• Boil turkey bundle for about 5 to 6 hours. In the meantime, mix salt and 5 eggs and whip with fork until lemon yellow. Add 6 tablespoon water.
• Pour over the 5 cups of flour in a large bowl. mix well, scraping sides. Turn out onto counter, mine is wood so it does not stick, even without extra flour. You may need to flour yours first. Get your husband or teenage son.or rent one for the occasion, lol. Have them knead the dough till it gets smooth and almost glossy.
• I use my Pasta Queen hand crank pasta maker at this point. Go to Recipe #78459 to find out how to hand roll them.
• After making them, toss with flour to prevent sticking to each other and lay them out till needed.
• When ready to add to the soup, shake off excess flour.
• After the carcass is done boiling take the bundle out and put it in a bowl to drain - do NOT open bundle yet!
• Strain soup through a fine mesh strainer and return to pot. Pour drained liquid from bundle and after straining add this to pot also.
• Bring broth to a boil and add carrots Boil for 8 minutes then add celery, turkey and noodles. Make sure noodles do not clump when added by stirring while adding.
• Cook soup for 9 minutes more.
• Soup's on!

Steps:

• In a large kettle, saute onion and celery in butter until tender, about 10 minutes. Stir in flour and seasonings; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add turkey and carrots. Add enough broth until soup is desired consistency. Cover and simmer for 15 minutes. , Add peas; cover and simmer for 15 minutes or until vegetables are tender.

Steps:

• In a large saucepan, combine the first nine ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes or until celery is tender. , Add the potato, peas and noodles; cover and simmer 15 minutes longer or until potatoes are tender. Discard bay leaf. Stir in browning sauce if desired.

Steps:

• Noodle Preparation: place 2 cups flour, poultry seasoning and 1 teaspoon salt in medium bowl, stirring to combine. Make hole in middle and crack egg into hole. Add in 2 tablespoons ice water, stir with fork to combine. Add small amounts of ice water until dough comes together. Put out on floured surface, kneading until dough is smooth. Roll out with rolling pin to about 1/8". Cut with pizza cutter into long strips, to your desired width. (I like thin noodles, my husband cuts into 1" square 'dumplings'.) Leave on counter to 'dry'. Or place a cotton dish towel on a cookie sheet and lay noodles on cloth. Set aside until noodles are 'dry' to touch.
• In large stock pot over medium low heat, melt 1/2 cup butter, adding in chopped onion, celery, carrots and minced garlic. 'Sweat' the onions until translucent. Stir in flour, continually stirring for 1-2 minutes, or until flour is somewhat 'cooked'.
• Add the milk, salt and broth, and whir with a hand blender until smooth. (if you don't have a hand blender, you can add salt and a small amount of broth, stirring to combine with flour, and place in standard blender, pulsing until blended. Add back into stock pot, adding the remaining milk and broth.).
• Add to the pot the herbs de provence, bay leaves, celery seed, garlic powder, lemon pepper and black pepper.
• Simmer until begging to thicken, and add the cream cheese that is cut into cubes. Stir until smooth.
• Stir in the water, and bring the mixture to a simmer. Add the egg noodles, cooking for 8-10 minutes, until the noodles are tend.
• Stir in parmesan cheese and turkey. Reduce heat to low. Cover and heat until ready to serve.