Ingredients
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
Preparation
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.
