Creamy Turkey & Veggie Soup
Serves:
8
Prep Time:
Cook Time:
Total Time:
Finish up the leftover turkey with this delicious soup.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 2 tablespoons | butter, divided |
| 8 ounces | sliced mushrooms |
| 1/2 cup | chopped onion |
| 1/2 cup | thinly sliced celery |
| 1 | red bell pepper, chopped |
| 1 | carrot, thinly sliced |
| 1/2 teaspoon | dried thyme leaves |
| 4 cups | reduced-sodium chicken broth |
| 4 ounces | uncooked egg noodles |
| 2 cups | chopped oven roasted turkeys meat |
| 1 cup | half-and-half cream |
| 1/2 cup | frozen green peas, thawed |
Directions:
Melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Add mushrooms and onion; cook and stir 4 minutes or until onion is tender. Transfer mixture to slow cooker.
Add celery, bell pepper, carrot and thyme to slow cooker; pour in broth. Cover; cook on HIGH 2 1/2 hours.
Add noodles and turkey. Cover; cook 20 minutes. Stir in cream, peas and remaining 1 tablespoon butter. Cook until noodles are tender and soup is heated through.
Source: jennieo.com
