Turkey noodle soup with egg noodles, carrots, and cubed turkey in a light broth

Turkey Noodle Soup

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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.

Total Time25 mins
Yields4 Servings
Ingredients
 2 cups dry Mueller's® 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
Cooking Directions
1

Melt butter in large saucepan over medium-high heat; add all frozen vegetables. Cook 3 to 5 minutes or until onions are tender, stirring occasionally.

2

Add turkey; cook 2 minutes or until heated through.

3

Add 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.

4

Serve with a side salad, crackers, or even crusty bread.

Ingredients

Ingredients
 2 cups dry Mueller's® 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

Directions

Cooking Directions
1

Melt butter in large saucepan over medium-high heat; add all frozen vegetables. Cook 3 to 5 minutes or until onions are tender, stirring occasionally.

2

Add turkey; cook 2 minutes or until heated through.

3

Add 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.

4

Serve with a side salad, crackers, or even crusty bread.

Turkey Noodle Soup

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