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!