Ingredients

• 2 Tbsp Olive Oil
• 1 Onion
• 3 Stalks of Celery, Chopped
• 4 Carrots, Chopped
• 4 Potatoes, peeled and cubed
• 2 Tbsp Thyme
• Salt and Pepper to taste
• 3 Tbsp Chicken Bouillon (or 2 cubes)
• 8 Cups of Water
• 3 Cups of Turkey shredded or cubed
• ½ Cup Butter
• ½ Cup Flour
• 1 cup Milk

Instructions

1. In a large pot, place 2 tablespoons of oil in a large skillet. Add the onion, celery, carrots and potatoes, thyme, salt and pepper. Cook and stir until the vegetables are tender.
2. Add bouillon and water and bring mixture to a boil and reduce to medium heat.
3. In a small saucepan, melt butter over medium heat. Add flour and stir until ingredients are pasty. Add milk and whisk together.
4. Pour flour mixture into the soup mixture and stir until sauce thickens. If you want a thicker sauce repeat step 3 until you reach desired consistency.
5. Add Turkey and reduce heat to low and cook for about 10-15 more minutes.

Ingredients

• 2 ½ cup all purpose flour
• ½ tsp salt
• 1 cup butter
• 1/4 cup ice water

Instructions

1. In large bowl, combine flour and salt. Cut butter into mixture and mix with a fork/pastry cutter, until crumbs are coarse. Add 1 tbsp of water at a time, until mixture will form into a ball shape. You may not use all of the water and that’s OK.
2. Once ball is formed, wrap in plastic wrap until baking time. You can make this ahead of time and leave in fridge.
3. When ready to use roll crust onto lightly greased cookie sheet and bake at 400 degrees until crust is golden brown.
4. Add to soup and serve.