Turkey Noodle Soup (Print Version)

# Ingredients:

01 - 4 tbsp of butter.
02 - Half an onion, chopped.
03 - 3 carrots, diced and peeled.
04 - 2 celery sticks, finely chopped.
05 - 1 tsp minced garlic.
06 - 1 1/2 tsp thyme, dried.
07 - 1 tsp parsley flakes, dried.
08 - 1/2 tsp dried basil.
09 - 1/3 cup of all-purpose flour.
10 - 8 cups of turkey stock.
11 - 4 cups of cooked turkey, shredded.
12 - 12 oz of canned evaporated milk.
13 - 1 1/2 tsp of salt.
14 - 1/2 tsp ground black pepper.
15 - 12 oz of dried egg pasta.
16 - 1 cup of frozen green peas.

# Instructions:

01 - In a big pot, melt butter. Toss in celery, onions, and carrots, cooking them until they soften up.
02 - Mix in the garlic and herbs, let them cook for 60 seconds. Stir in the flour to create a thick mixture.
03 - Pour in the turkey stock and keep whisking for a few minutes until the liquid thickens a bit.
04 - Toss in the turkey, evaporated milk, and noodles. Let it all simmer for about 15 minutes until the noodles are tender.
05 - Stir in peas and cook for a few extra minutes. Taste and tweak the seasoning. Sprinkle some parsley on top for serving.

# Notes:

01 - A great way to use up your turkey leftovers.
02 - Works just as well with chicken instead.
03 - Ready to eat in less than half an hour.

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