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Creamy Turkey & Veggie Soup

Creamy Turkey & Veggie Soup

This mouthwatering slow cooker soup recipe features sautéed mushrooms and onion, simmered with celery, bell pepper and lean turkey. Prep it the night before for an easy weeknight dinner. 

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servings Makes 8 servings 8
preparation time PREP 20 minutes
total time TOTAL More than 1 hour

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 leaves
  • 4 cups reduced-sodium chicken broth
  • 4 ounces uncooked egg noodles
  • 2 cups chopped JENNIE-O® Hickory Smoked Turkey Breast
  • 1 cup half-and-half cream
  • ½ cup frozen green peas, thawed

Directions

  1. Melt 1 tablespoon butter in large non-stick skillet over medium-high heat. Add mushrooms and onion; cook and stir 4 minutes or until onion is tender. Transfer mixture to slow cooker.
  2. Add celery, bell pepper, carrot and thyme to slow cooker; pour in broth. Cover; cook on HIGH 2½ hours.
  3. 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.

RECIPE NUTRITION INFORMATION

Per Serving

Calories170

Protein15g

Carbohydrates14g

Fiber2g

Sugars3g

Fat6g

Cholesterol35mg

Sodium830mg

Saturated Fat3.5g

MADE WITH

Hickory Smoked Turkey Breast.

Hickory Smoked Turkey Breast.

REVIEWS OF THIS RECIPE

Creamy Turkey & Veggie Soup