Leftover Turkey Noodle Soup

Ingredients

  • 2 tablespoons Parkay® Original Spread-tub
  • 1-½ cups frozen chopped vegetable blend for seasoning (onion, celery, bell pepper)
  • 1 cup frozen sliced carrots
  • 2 cups chopped cooked turkey
  • 2 cups dry wide egg noodles, uncooked
  • 1 pkg (32 oz each) reduced-sodium chicken broth
  • ¼ teaspoon ground black pepper
  • + 1 more ingredients
    • ¼ teaspoon parsley flakes

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

View full recipe at SpringPad

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