Turkey Soup
Turkey Noodle Soup made with leftover turkey, carrots, onion, and celery, cooked in homemade turkey stock or chicken stock, full of thick egg noodles. Perfect for holiday leftovers!
Servings: 6
Calories: 157kcal
Equipment
Ingredients
- Leftover Turkey
- Turkey Stock
- 4 stalks celery
- 2-3 carrots peeled and sliced
- 1 small onion chopped
- Salt and Pepper
- 12 ounces Egg Noodles cooked
Instructions
- Peel and slice carrots, chop celery and onion. Add to a soup pot and cover with turkey stock (or chicken stock can be used) boil until veggies are desired tenderness.
- Add leftover turkey.
- Add prepared noodles.
- Serve.
Notes
Of course, you can make as much or as little as you want, depending on how much of the ingredients you use.
Nutrition
Serving: 1g | Calories: 157kcal | Carbohydrates: 23g | Protein: 10g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Cholesterol: 22mg | Sodium: 163mg | Fiber: 2g | Sugar: 3g