Description
A creamy, elevated take on classic turkey noodle soup that uses a light roux and fresh herbs for maximum flavor in just 30 minutes.
Ingredients
Scale
3 tablespoons unsalted butter
4 medium carrots, cut into 1/4-inch coins
3 stalks celery, cut into 1/2-inch pieces
1 large shallot, finely chopped
3 cloves garlic, minced
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/4 cup all-purpose flour
6 cups turkey or chicken stock, divided
2 cups milk (1%)
10 sprigs fresh thyme, tied in a bundle
2 bay leaves
1/4 cup finely chopped parsley or dill
6 ounces dry wide egg noodles
3 cups shredded cooked turkey (or chicken)
Squeeze fresh lemon juice
Freshly grated Parmesan cheese
Drizzle chili oil
Instructions
- In a Dutch oven, heat butter over medium. Cook carrots, celery, and shallot until softened, about 4 minutes.
- Stir in garlic, salt, and pepper for 30 seconds.
- Sprinkle flour over vegetables and cook, stirring constantly, for 1 minute.
- Slowly whisk in 2 cups of stock and all the milk. Bring to a low boil and stir until thickened, 3 to 5 minutes.
- Add remaining 4 cups stock, thyme bundle, bay leaves, and parsley. Bring to a boil.
- Stir in egg noodles and cook until al dente, 7 to 9 minutes.
- Reduce heat to a simmer, stir in shredded turkey, and warm through for 2 minutes.
- Adjust seasoning, discard thyme and bay leaves, then serve with lemon, Parmesan, and chili oil.
Notes
- If the soup becomes too thick upon standing, add a splash more stock.
- Ensure you scrape the bottom of the pot frequently to prevent noodles from sticking.
- Wait to add the lemon juice until serving to keep the citrus flavor bright.
Nutrition
- Serving Size: 6 servings
- Calories: 403 kcal
- Sugar: 11 g
- Sodium: 850 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 85 mg