Leftover Turkey Noodle Soup - Recipe


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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Leftover Turkey Noodle Soup

· Oct 14 · #179096

Carolyn T. Samake (New York) says:

5 stars!

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· Apr 18 · #124686

Ann Costello (Minnesota) says:

This was very good, we used chicken stock instead of bouillon and added garlic and celery.

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· Nov 28 · #114908

Anthony (Oklahoma) says:

I used chicken stock and not bouillon cubes and I must say the family loved it. Great recipe!

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· Nov 28 · #114886

Tom Williams (Pennsylvania) says:

Used a total of 3 qts of water and added an extra cup of egg noodles. Very good recipe, easy to make and the taste was very good.

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· Dec 13 · #87291

Michael Cohan (California) says:

Left out potatoes and used a 4 cup box of sodium reduced chicken stock, some apple cider vinegar, white wine, some water, and a can of condensed cream of chicken soup, and spices.. Excellent.. Thank you for the assist.. Never have done that. Some crusty bread and the wine!

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· Dec 10 · #17063

chef christo says:

I sauted the veggies first to develop the flavor base, then simmered it with the turkey. I added the spices 10 minutes before serving, for maximum flavor. Even omitting the starches, I still found it hearty.

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