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November 28, 2011

Turkey Noodle Soup

Turkey Noodle Soup

I saw these frozen egg noodles at the grocery store last week and knew they would be perfect for soup.
I usually use regular packaged egg noodles when I make soup, so wanted to try these frozen, thicker noodles.

We had leftover turkey from Thanksgiving so I made this soup.

I cleaned and chopped carrots and celery and cook them in chicken broth until they were tender.
Then I brought the soup to a boil and added the noodles, cooking for 10 minutes on medium.
Then I added the shredded/pinched up leftover turkey and let the soup simmer for 10 minutes.

I served it with leftover rolls and side dishes.
It was fantastic!  The noodles were a great alternative.

Double click to print as a 5x7 recipe card.

Leftovers are Great!

1 comment:

  1. We're having turkey noodle soup tonight. These thicker noodles do look good!


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