Country Turkey and Veggie Soup with Cream

Country Turkey and Veggie Soup with Cream
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Prep Time

< 15 minutes

Clock

Total Time

< 3 hours

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Servings

8

Fork and knife

Calories

170

Per Serving

Low Calorie

Ingredients

2 tablespoons butter, divided

8 ounces sliced mushrooms

½ cup chopped onion

½ cup thinly sliced celery

1 red bell pepper, chopped

1 carrot, thinly sliced

½ teaspoon dried thyme

4 cups reduced-sodium chicken or turkey broth

4 ounces uncooked egg noodles

2 cups chopped leftover cooked BUTTERBALL® Turkey

1 cup half-and-half

½ cup frozen peas, thawed

¾ teaspoon salt

Directions

  • 1.
    Slow Cooker Directions
  • 2.
    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 translucent. Transfer mixture to slow cooker.
  • 3.
    Add celery, bell pepper, carrot and thyme to slow cooker; pour in broth. Cover; cook on HIGH 2-½ hours.
  • 4.
    Add noodles and turkey. Cover; cook 20 minutes. Stir in half-and-half, peas, remaining 1 tablespoon butter and salt. Cook until noodles are tender and soup is heated through.

Nutrition Facts

Per Serving

Calories170
Total Fat7g
Carbs17g
Protein10g
Sodium970mg
Saturated Fat4g
Cholesterol50mg
Dietary Fiber2g