Turkey Noodle Soup (Creamy) Jan Peterson
1/2 Turkey Breast 1 lg. pkg. frozen peas and carrots
1 onion chopped 1 cup chopped celery
1 cup uncooked thin noodles 6 Chicken Bouillon cubes
6 Tbsp. butter 1/3 cup flour
1 1/2 cup milk 1/4 tsp. Sage - ground
1/4 tsp. Thyme – ground
Boil turkey til it is ready to fall of the bones, remove from broth and set aside. Add bouillon to broth, celery and onions. When tender add noodles, peas and carrots and cook for 10 minutes. Chop turkey and add to broth. In kettle, melt, butter and make white sauce with flour and milk and add to soup, stirring until well blended. Add seasonings and simmer for 20 minutes.