Leftover Turkey Noodle Soup is a household fav in our family. It’s wonderful to have on a cool evening, paired with a fresh bun, grilled cheese or your favorite crackers. Once you’ve had yours serving, portion to freeze the rest to pull out for a quick dinner or to have on hand when someone in the family comes down with a cold.
Ingredients
- 3 Cups Hayter’s Farm Cooked Turkey, Chopped or Shredded
- 1 Medium Onion, Finely Chopped
- 1 Large Carrot, Chopped
- 1 Large Celery Rib, Chopped
- 8 Cups of Broth of Choice
- 1 Cup of Egg Noodles
- 3 Teaspoons of Fresh Herbs – Parsley, Rosemary & Thyme are great options.
- Salt and Pepper to taste
- 2 Tbsp Olive oil or Butter
Method of Preparation
- Heat a large dutch oven or pot to medium.
- Add in your oil or butter and chopped onion, carrot and celery. Cook until softened, but not cooked through – roughly 5 mins or so.
- Next, stir in your broth, turkey, and fresh herbs. Cook until your vegetables are tender, stirring often. This will take roughly 15 mins or so. Once cooked, turn off the heat but leave your pot on the warm burner.
- Stir in your egg noodles and cook until tender – roughly 5 minutes or so.
- Season with salt and pepper to taste.
Serving Information
This yields 8 x 1 Cup Servings