Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 1/2 cup chopped carrot
  • 1/2 cup sliced celery
  • 1/2 cup chopped onion
  • 2 cloves garlic
  • 6 cups Progresso™ chicken broth (from two 32-oz cartons)
  • 1 1/2 cups chopped cooked turkey
  • 2 cups uncooked extra-wide egg noodles (4 oz)
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt

Instruction

  • In 4-quart saucepan or Dutch oven, heat oil over medium heat. Add carrot, celery, onion and garlic; cook 6 to 8 minutes, stirring frequently, until tender.
  • In small bowl, place 3 tablespoons of the broth; set aside. Stir remaining broth and turkey into vegetables. Heat to boiling; add noodles. Boil about 7 minutes, stirring occasionally, until noodles are tender.
  • Stir flour into reserved broth with whisk until smooth. Stir into soup. Cook 2 to 3 minutes, stirring constantly, until soup is slightly thickened. Stir in pepper and salt.