Creamy Turkey & Veggie Soup
Finish up the leftover turkey with this delicious soup.
|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.