Turkey Noodle Soup

Can you believe that Thanksgivings is already a week away. I really thought I had two weeks until turkey day. I say it all the time but this year is really flying by. A few weeks ago we hosted our first annual Friendsgiving. Whenever there is turkey involved there is always leftovers. Here is a delicious recipe for leftover turkey that is perfect for the cold weather. Below is the exact recipe I used. We (as in my kids) are big carrot eaters so there are a lot of veggies that they would eat. 

Turkey Noodle Soup

2 tbsp EVOO
1 onion diced
15 small carrots diced
3 celery stalks diced
2 12 oz bags of mixed veggies (carrots, corn, green beans and peas)
1 box of chicken or turkey broth
3 cups leftover turkey diced
8 cups of water
8 oz whole wheat egg noodles  
1/2 tsp thyme
1/2 tsp basil
1/2 tsp oregano
1/2 tsp parsley
1/2 tsp rosemary
1/2 Tbsp garlic powder
1/2 tsp salt (more to taste, optional) 
1 tsp black pepper (more to taste, optional) 

1- In a large pot over medium heat add EVOO, onion, carrots, celery, and veggies. Saute about 5-7 minutes until softened.
2- In a separate pan, cook noodles per directions on package. 
3- Stir in broth, water, turkey, and all seasoning. Bring to a boil.
4- Simmer for at least 15 minutes.
5- Add in cooked noodles. Let simmer another 5 minutes. 
6- Taste soup, add more salt, pepper, and other seasoning to your personal preference. 
7- Serve.
8- Enjoy!!!!

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1 comment

  1. Your Turkey Noodle Soup looks delicious, we will really enjoy it! Hope you have a bountiful Thanksgiving and thanks so much for sharing with us at Full Plate Thursday!
    Miz Helen


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