Ingredients:

  • 2 tbsp (28g) Unsalted butter
  • 1 cup (150g) Yellow onion, finely diced
  • 1 cup (120g) Carrots, sliced into coins
  • 1 cup (100g) Celery, diced
  • 3 cloves Garlic, minced
  • 1 tsp Dried thyme
  • 1 tsp Dried rosemary, crushed
  • 1/4 cup (30g) All-purpose flour
  • 6 cups (1.4L) High-quality turkey stock
  • 8 oz (225g) Full-fat cream cheese, cubed and softened
  • 1 cup (240ml) Heavy cream
  • 1 tbsp (15g) Worcestershire sauce
  • 3 cups (450g) Cooked turkey meat, shredded or cubed
  • 8 oz (225g) Wide egg noodles, dried
  • 1 cup (150g) Frozen peas
  • 1 tsp Salt
  • 0.5 tsp Black pepper
  • 2 tbsp Fresh parsley, chopped

Instructions:

  1. Melt the unsalted butter in a 6-quart heavy-bottomed Dutch oven over medium heat. Add the diced onion, sliced carrots, and celery. Sauté for 6–8 minutes until the vegetables soften and develop a light fond. Add the minced garlic, thyme, and rosemary during the final minute of sautéing.
  2. Sprinkle the all-purpose flour over the sautéed vegetables. Stir constantly for 2 minutes to cook out the raw flour taste and create a roux coating the aromatics.
  3. Slowly pour in the turkey stock while whisking continuously to ensure a smooth, lump-free base. Increase heat to medium-high and bring the liquid to a gentle simmer.
  4. Add the wide egg noodles to the simmering broth. Cook for approximately 6-7 minutes, or until the noodles are just shy of al dente.
  5. Reduce heat to medium-low. Add the cubed, softened cream cheese and heavy cream. Whisk gently until the cream cheese is fully emulsified and the broth is silky.
  6. Fold in the cooked turkey meat, frozen peas, and Worcestershire sauce. Simmer for an additional 3-5 minutes until the turkey is heated through and the peas are vibrant green.
  7. Season with salt and cracked black pepper to taste. Remove from heat and garnish with fresh parsley before serving.