Cub Foods Country Turkey and Veggie Soup with Cream

Cub Foods Country Turkey and Veggie Soup with Cream

Makes 8 (1-cup) servings


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

Method Steps

Slow Cooker Directions

1 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 Crock-Pot® slow cooker.

2 Add celery, bell pepper, carrot and thyme to Crock-Pot® slow cooker; pour in broth. Cover; cook on HIGH 2-½ hours.

3 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.