Turkey Noodle Soup (Print Version)

# Ingredients:

01 - 1 cup frozen peas.
02 - 4 tablespoons unsalted butter.
03 - 12 ounces canned evaporated milk.
04 - 1 teaspoon minced garlic.
05 - 1/2 onion, chopped.
06 - 8 cups turkey stock.
07 - 1/2 teaspoon ground basil.
08 - 1 1/2 teaspoons salt.
09 - 12 ounces dried egg noodles.
10 - 3 carrots, diced after peeling.
11 - 2 celery sticks, finely diced.
12 - 4 cups pulled turkey meat.
13 - 1 1/2 teaspoons dried thyme leaves.
14 - 1/2 teaspoon ground black pepper.
15 - 1 teaspoon dried parsley flakes.
16 - 1/3 cup all-purpose flour.

# Instructions:

01 - In a big pot, melt the butter. Throw in the onion, carrots, and celery, stirring until they're soft.
02 - Toss in the garlic and dry seasonings. After a minute, mix in the flour until it's combined.
03 - Pour in the stock and whisk for 5 minutes or so, until it begins to thicken.
04 - Mix in the shredded turkey, milk, and dry noodles. Let it simmer for about 15 minutes until noodles cook.
05 - Stir in the peas and let them cook for another 5 minutes. Taste and tweak the seasonings before serving.

# Notes:

01 - Great use for leftover turkey.
02 - Swap turkey with chicken if needed.
03 - You can make this in just 30 minutes.

Back