Leftover Turkey Noodle Soup | Skinnytaste


  • 6 cups homemade turkey stock (or low sodium canned)
  • 1 bay leaf
  • 1 cup diced carrot
  • ¾ cup chopped onion
  • ¾ cup diced celery
  • 2 garlic cloves, minced
  • salt to taste
  • + 4 more ingredients
    • freshly ground black pepper
    • ¼ cup chopped parsley
    • 3 oz uncooked Ronzoni Smart Taste egg noodles
    • 2 cups leftover shredded turkey (about 8 ounces)

Fill a large saucepan with homemade turkey stock (or canned). Add bay leaf, carrots, onion, celery, garlic, salt and pepper to taste and simmer 10-15 minutes, until the vegetables are soft. Add parsley, noodles and shredded turkey; cook according to noodle directions, about 5 minutes. Discard ba...

View full recipe at SpringPad


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