Turkey Noodle Soup
Try this Turkey Noodle Soup recipe, or contribute your own. "American" and "Turkey" are two of the tags cooks chose for Turkey Noodle Soup."Needed to use up left overs. Was very good but I made sone changes. I used 3 cans of turkey stock and 8 cups of water (i had a 6qt pot to fill) I used about 3tbl os soy sauce, 1/2 a bag of egg noodles and about 3-4 large handfuls of leftover turkey. I also added about a table of powdered chicken base. After it cooked I felt it needed something else so I added a can of corn. Oh and also 3 bay leaves. " - Love7721
Yield: 4 Ready in 20 minutes
233 people trying soon
Verified by stevemur
|1 ccarrot; 1/4-inch-thick slices|
|3/4 cOnions; chopped|
|4 clovesgarlic; minced|
|1 ccelery; 1/4-inch-thick slices|
|1/4 tsBlack Pepper; freshly ground|
|6 cfat-free less-sodium chicken broth|
|2 cuncooked egg noodles; (about 3 ounces)|
|1 tblow-sodium soy sauce|
|1 Bay leaf|
|2 cturkey; shredded (about 8 ounces)|
|black pepper; optional, coarsely ground|
Turkey Noodle Soup Preparation
Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add carrot, onion, and garlic; saute 5 minutes or until onion islightly browned. Add celery, salt, and 1/4 teaspoon pepper; saute 3 minutes.
Add broth and next 3 ingredients (through bay leaf); bring to a boil. Reduceheat, and simmer 5 minutes. Add shredded turkey; cook 3 minutes. Discard bayleaf. Sprinkle with coarsely ground black pepper, if desired.
4 servings(serving size: 2 cups)
Recipe By: MyRecipes.Com
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