Creamy Turkey Soup (Printable Version)
# What You'll Need:
01 -
4 tbsp unsalted butter.
02 -
1/2 onion, chopped small.
03 -
3 carrots, skinned and cut into chunks.
04 -
2 celery ribs, chopped.
05 -
1 teaspoon finely chopped garlic.
06 -
1 1/2 teaspoons crushed thyme leaves.
07 -
1 teaspoon crumbled parsley.
08 -
1/2 teaspoon ground basil.
09 -
1/3 cup all-purpose flour.
10 -
8 cups homemade turkey stock.
11 -
4 cups pulled turkey meat.
12 -
12 ounces evaporated milk from a can.
13 -
1 1/2 teaspoons table salt.
14 -
1/2 teaspoon ground black pepper.
15 -
12 ounces uncooked egg noodles.
16 -
1 cup peas from the freezer.
# Preparation Steps:
01 -
Melt the butter in a big pot. Throw in diced onion, carrots, and celery, and cook them until they're soft.
02 -
Add the garlic and dried herbs, let them cook about a minute. Dust with flour to create a thick mixture.
03 -
Pour in the broth and stir with a whisk for 5 minutes till it gets a bit thick.
04 -
Drop in the turkey chunks, pour the milk, and toss in the noodles. Let it bubble gently for 15 minutes until noodles soften.
05 -
Toss in the frozen peas, cook another 5 minutes. Check if it needs more salt and top with some fresh parsley if you want.
# Additional Tips:
01 -
Great way to use up holiday turkey leftovers.
02 -
Chicken works just as well as a swap.
03 -
You'll have dinner on the table in half an hour.