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Creamy Turkey & Veggie Soup

Creamy Turkey & Veggie Soup

Serves: 8


  • 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 tender. transfer mixture to slow cooker.
  • Add celery, bell pepper, carrot and thyme to slow cooker; pour in broth. Cover; cook on HIGH 2 1/2 hours.
  • 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.


2  Tbsps butter, divided
8  ozs sliced mushrooms
1/2  cup chopped onion
1/2  cup thinly sliced celery
1  red bell pepper chopped
1  carrot thinly sliced
1/4  tsp dried thyme leaves
4  cups reduced-sodium chicken broth
4  ozs uncooked egg noodles
2  cups chopped JENNIE-O® Oven Roasted Turkey Breast
1  cup half-and-half cream
1/2  cup frozen green peas, thawed