Turkey Noodle Soup (Print Version)

# Ingredients:

01 - 4 tablespoons of butter.
02 - 1/2 of a chopped onion.
03 - 3 diced carrots after peeling.
04 - 2 celery sticks, chopped.
05 - 1 teaspoon of minced garlic.
06 - 1 1/2 teaspoons of thyme, dried.
07 - 1 teaspoon of parsley, dried.
08 - 1/2 teaspoon of basil, dried.
09 - 1/3 cup of flour.
10 - 8 cups of broth made from turkey.
11 - 4 cups of shredded turkey meat.
12 - 12 ounces of evaporated milk from a can.
13 - 1 1/2 teaspoons of salt.
14 - 1/2 teaspoon of black pepper.
15 - 12 ounces of dried egg noodles.
16 - 1 cup of peas, straight from the freezer.

# Instructions:

01 - In a big pot, melt the butter. Throw in some onions, celery, and carrots, and cook until they soften up.
02 - Add the garlic and dried herbs, cook for about a minute. Toss in the flour and stir to make a thick paste.
03 - Pour in the turkey broth, then whisk for five minutes or so until it starts to thicken.
04 - Add the turkey, noodles, and evaporated milk. Cook for 15 minutes, making sure the noodles are soft.
05 - Toss in the peas and let them cook for 5 minutes. Taste, adjust salt or pepper, and top with parsley if you like.

# Notes:

01 - Great way to use up leftover turkey.
02 - Swap turkey for chicken if needed.
03 - You’ll be done in 30 minutes or less.

Back