CREAMY TURKEY SOUP WITH HOMEMADE NOODLES

Creamy Turkey Soup With Homemade Noodles image

Make and share this Creamy Turkey Soup With Homemade Noodles recipe from Food.com.

Provided by nleewebb

Categories For Large Groups

Time P1DT3h

Yield 1 cup, 16 serving(s)

Number Of Ingredients 22

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Ingredients

2 cups all-purpose flour
1 egg
1 teaspoon salt
1/4 teaspoon poultry seasoning
1/2 cup butter
1 large onion, chopped finely
1 carrot, pealed and chopped
2 celery ribs, pealed and chopped
2 garlic cloves, minced
1 tablespoon herbes de provence
4 cups milk
1 teaspoon salt
2 (15 ounce) cans chicken broth
3 bay leaves
1 tablespoon celery seed
2 teaspoons garlic powder
2 tablespoons lemon pepper
2 teaspoons black pepper
4 ounces cream cheese
2 cups water
3 cups turkey, rough chopped
1/2 cup grated parmesan cheese

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.

Nutrition Facts : Calories 208.5, Fat 12.2, SaturatedFat 7.2, Cholesterol 46, Sodium 630.5, Carbohydrate 17.6, Fiber 0.9, Sugar 1.2, Protein 7.2