Stir in onions, carrots, celery, garlic, salt, black pepper, sage, thyme, rosemary, and celery salt;

Turkey noodle potato soup. Whipping or heavy cream salt, to taste 2 teaspoons fresh sage leaves, finely chopped. Add the broth, thyme, parsley, and basil, and whisk for about 5 minutes or until the mixture starts to slightly thicken.

Shredded or chopped leftover turkey 1/2 tsp. Simmer the soup until the vegetables are tender, then add the pasta. Add broth, water, potatoes, bay leaf, 1 1/2 tsp salt and 1/2 tsp black pepper.

Toss, cover, reduce the heat and cook until. Use a whisk and blend. Add the rosemary, sage, salt, pepper, turkey broth, and cubed turkey meat to the pot.

Made with any leftover turkey, it cooks up in under 30 minutes. Web stir and cook until the vegetables just start to soften. In the future i might choose to leave out the noodles, because they have a habit of sucking up all of the liquid but it still tastes seriously amazing.

Increase the temperature to the high setting and cook the noodles in the slow cooker until they are tender. Combine the turkey drumsticks and water in a large soup pot and bring to a boil. For thicker, more substantial chicken noodle soup, reach for a starchy ingredient (you probably already have it) to elevate.

Web reach for a creamy oat milk to replace the quarter cup of whole milk, and vegan butter for the two tablespoons of the dairy stuff. Bring to a boil and continue cooking at a. Reduce heat to a simmer.