|Leftover Turkey Noodle Soup Recipe|
There are lots of delicious things you can do with leftover turkey.
You can use it to make turkey sandwiches, salads, and casseroles or to top pizzas or fill quesadillas. Anything you might do with leftover chicken can be substituted with turkey.
But my favorite thing to make with leftover turkey is a big pot of turkey soup – especially turkey noodle soup.
The best tasting soup is made with homemade stock from the bones of your leftover turkey carcass, along with a chopped onion, carrot and couple stalks of celery.
Leftover Turkey Noodle Soup Recipe
A simple low calorie recipe for leftover turkey noodle soup with several delicious variations. Of course, you can always use chicken instead.
- 2 tablespoons Parkay® Original Spread-tub
- 1-1/2 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
- 1/4 teaspoon ground black pepper
- 1/4 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.
- Add turkey; cook 2 minutes or until hot. Add noodles, broth, pepper and parsley flakes to saucepan; stir to combine. Bring to a boil. Reduce heat and cook 7 to 10 minutes or until noodles are tender.