Creamy Chicken or Turkey Noodle Soup

Submitted by Nasseh

"I made this soup using leftover turkey from Easter. Frozen vegetables could be added while simmering the noodles."

 

• Ready In: 35mins
• Ingredients: 15
• Serves: 6

ingredients

• 2 tablespoons butter
• 4 cups low sodium chicken broth
• 3 cups 2% low-fat milk
• 2 bay leaves
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon italian seasoning
• 1⁄2 - 1 teaspoon onion powder
• 1⁄2 - 1 teaspoon garlic powder
• 3 ounces cream cheese, softened
• 2 tablespoons grated parmesan cheese
• 2 cups cooked skinless chicken breasts or 2 cups cooked turkey breast, chopped
• 8 ounces medium egg noodles
• 2 tablespoons cornstarch
• 1⁄2 - 3⁄4 cup chredded colby-monterey jack cheese

directions

1. Melt the butter in a large pot then add the broth, milk, spices, & bay leaves.
2. Cut the cream cheese into small squares then add them to the pot along with the parmesan & chicken (or turkey).
3. Stir in the noodles & simmer for 10-12 minutes. Mix the cornstarch with a little water then stir into the pot.
4. Simmer for 5 minutes or until the soup thickens. Add the cheese then stir until melted.

Reviews

[weekend cooker]

This was good soup. I did add some frozen peas to this, and an extra teaspoon butter. I used chicken rather than turkey. Made rest as posted. Made for Market tag.

 

[Noo8820]

This was a good tasting soup and really easy to make. DH wasn't so keen,but I enjoyed it. I used slightly more cornstarch than stated,but I like my soup a little thicker. A good way to use up leftovers!! Made for PRMR.