Dinner, Main Dish, Noodles, Side Dish, Soup or Stew, Turkey, Winter
October 13, 2016
This Turkey Noodle Soup is a classic that delivers warmth and hearty flavor in less than 30 minutes and is a perfect way to use leftover holiday turkey.
2 cups dry Pennsylvania Dutch® Wide Egg Noodles, uncooked
2 tablespoons butter or margarine
1 1/2 cups frozen chopped vegetable seasoning blend (onion, celery, bell pepper)
1 cup frozen sliced carrots
2 cups chopped cooked turkey
32 ounces reduced-sodium chicken broth
1/4 teaspoon ground black pepper
1/4 teaspoon parsley flakes
1Melt butter in large saucepan over medium-high heat; add all frozen vegetables. Cook 3 to 5 minutes or until onions are tender, stirring occasionally.
2Add turkey; cook 2 minutes or until heated through.
3Add noodles, broth, pepper and parsley flakes to saucepan; stir to combine. Bring to a boil. Reduce heat and cook 7 to 10 minutes or until noodles are tender.
4Serve with a side salad, crackers, or even crusty bread.
Use leftover holiday turkey or vegetables to save time in the kitchen or add your own blend of herbs and spices to please your palate.
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