- 1 cup celery (minced)
- 1/4 cup butter
- 1 cup onion (mined)
- 2 cups carrots (diced)
- 1/4 cup wondra
- 7 cups turkey broth (divided)
- 2 cups milk
- 1 teaspoon cajun seasoning (No Salt)
- 1/2 teaspoon white pepper
- 1/8 teaspoon cayenne pepper
- 1 teaspoon dried parsley
- 3 cups cooked turkey (chopped)
- 8 ounces noodles (Wide Eggs)
PER SERVING *
|Calories300Calories from Fat80|
|% DAILY VALUE*|
|Calories from Fat80|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Stacey C. 3 Jan
Delicious. Had to make a few substitutions for digestive issues.
hi 2 Dec 2017
awesome. i used bone broth instead of turkey broth but it turned out great. was only making it for myself because family doesn’t do well with new ideas but my daughter had three servings ( one that night and two the next day) and husband had two. would definitely make again
Connie E. 1 Dec 2017
Boiled down the Thanksgiving turkey carcass, added what little meat was left, followed the recipe exactly (except the Wondra) and it was absolutely one of the best soups I've ever made. Used regular flour to make my rue and it was such a creamy rich tasting base you would have thought it was made with cream instead of the 2% milk that we use in this household.
Debra P. 15 Mar 2016
l skipped the cajun will try it next time but the cayenne was great .. used cornstarch & shells for pasta , lt did not last the day went for seconds , was quite filling too. Quick & easy but most of all delicious!!! l'll definitely be making this regularly with left over turkey.