A good kitchen-clearer, you can use what veggies you have, use up some dairy, and get whatever pasta’s leftover out of the cabinet. This makes A LOT of soup – very much to the top of my pot, so either make sure you own a properly huge pot, or consider halving the recipe.

Just looking back at the archives, I hadn’t cooked mushrooms since 2018, and before that the last time was 2015… Occasionally they have their uses!

Ingredients:

• 6 tablespoons butter, cubed
• 1/2 pound sliced fresh mushrooms
• 5 medium carrots, chopped
• 1 large onion, chopped
• 3 celery ribs, sliced
• 1/4 cup all-purpose flour
• 1 teaspoon dried thyme
• 1 teaspoon parsley flakes
• 1/2 teaspoon pepper
• 10 cups chicken broth
• 3 cups uncooked wagon wheel pasta or other large shaped pasta
• 2 cups cubed cooked turkey (whoops I actually have chicken)
• 1 cup half-and-half cream

Heat the butter over medium-high heat in a 6 quart stockpot. (No idea what size my pot is!) Add the mushrooms, carrots, onion, and celery, and cook, stirring occasionally, until tender, 8-10 minutes.

Stir in the flour and spices until the veggies are evenly coated.

Stir in the broth and bring to a boil.

Add the pasta, and reduce the heat. Cook at a simmer, uncovered, until the pasta is cooked, 8-10 minutes. Add the turkey and cream, cook just until heated through, and serve.

Creamy Turkey Veggie Noodle Soup

Slightly adapted from Taste of Home.

 

• 6 tablespoons butter, cubed
• 1/2 pound sliced fresh mushrooms
• 5 medium carrots, chopped
• 1 large onion, chopped
• 3 celery ribs, sliced
• 1/4 cup all-purpose flour
• 1 teaspoon dried thyme
• 1 teaspoon parsley flakes
• 1/2 teaspoon pepper
• 10 cups chicken broth
• 3 cups uncooked wagon wheel pasta or other large shaped pasta
• 2 cups cubed cooked turkey
• 1 cup half-and-half cream

Heat the butter over medium-high heat in a 6 quart stockpot. (No idea what size my pot is!) Add the mushrooms, carrots, onion, and celery, and cook, stirring occasionally, until tender, 8-10 minutes. Stir in the flour and spices until the veggies are evenly coated, then stir in the broth. Bring to a boil, add the pasta, and reduce the heat. Cook at a simmer, uncovered, until the pasta is cooked, 8-10 minutes. Add the turkey and cream, cook just until heated through, and serve.