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LEFTOVER TURKEY NOODLE SOUP 
1 1/2 c. sliced carrots
1 1/2 c. sliced celery
1 1/2 c. cubed potatoes
1 med. onion, diced
1 chicken bouillon cube for every c. of water
Pinch of summer savory (optional)
2 c. egg noodles
2 c. cooked, diced turkey

Put carrots, celery, potatoes, and onions in a large pan. Cover with water, add bouillon cubes, summer savory. Cook on medium heat until vegetables are almost tender, about 20 minutes. Then add egg noodles. Cook for 10-12 minutes more, then add turkey and serve.
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 Rating: 4.3 / 5 - Reviews: 5
Dec 10, 10:05 PM
chef christo says:
Dec 13, 5:22 AM
Michael Cohan (California) says:
Nov 28, 11:09 AM
Tom Williams (Pennsylvania) says:
Nov 28, 4:45 PM
Anthony (Oklahoma) says:
Apr 18, 4:20 PM
Ann Costello (Minnesota) says:

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