Creamy Turkey & Veggie Soup

Serves: 8

Finish up the leftover turkey with this delicious soup.

Prep Time:
Cook Time:
Total Time:


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


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.


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