entrees

Slow Cooker Turkey Noodle Soup

For a delicious day-after-Thanksgiving meal, put leftover turkey to work in this homemade slow cooker soup. McCormick Gourmet spices and herbs, including thyme, garlic powder and bay leaf, combine with traditional ingredients like egg noodles and carrots for the ultimate comfort meal.
15 min
PREP TIME
3h
COOK TIME
118
CALORIES
13
INGREDIENTS

INGREDIENTS 6 SERVINGS

  • 1 cup (250 milliliters) chopped carrots
  • 1 cup (250 milliliters) chopped onion
  • 1/2 cup (125 milliliters) chopped celery
  • 4 cups (1 liters) Unsalted Vegetable Cooking Stock
  • 1/2 teaspoon (2 milliliters) Black Pepper Coarse Grind
  • 1/2 teaspoon (2 milliliters) Garlic Powder
  • 1/2 teaspoon (2 milliliters) Organic Sage Rubbed
  • 1/2 teaspoon (2 milliliters) Thyme Leaves
  • 1 Bay Leaves
  • 1/2 teaspoon (2 milliliters) Sea Salt Grinder
  • 1 cup (250 milliliters) uncooked medium egg noodles
  • 1 cup (250 milliliters) shredded, cooked turkey
  • 1/2 cup (125 milliliters) frozen peas

Preparation

  • 1 In a large saucepan, melt butter over medium heat; add onions and cauliflower then sauté for 2 to 3 minutes. Add Club House Parmesan & Herbs Signature Blend and chicken broth. Cover and simmer 15 to 20 minutes or until cauliflower is tender.
  • 2 Purée with hand blender or let cool slightly then blend in batches in blender or food processor. Stir in cream and cheese until smooth. Reheat, if necessary to heat through.
  • 3 Test Kitchen Tips:
    o Thin soup with additional cream or broth if desired.
    o For a less rich soup use 5% cream or milk.
    o Reserve about 1/2 cup (125 mL) of the cheese to sprinkle on top of individual servings.

NUTRITION INFORMATION

(per Serving)

RELATED RECIPES

REVIEWS