Leftover Turkey Noodle Soup

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Classic leftover turkey soup recipe made quickly with frozen vegetables and noodles for enjoying the leftover turkey

  • 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

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  1. 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.
  2. 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.
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Nutrition Information
Calories: 298 View complete nutrition information
Reviews (1)

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Toni December 13, 2015

I usually don't like to see when someone tweaks another s recipe, but I made this soup with some tweaks and my family absolutely loved it. I already had some chopped onions and celery left over from thanksgiving. I sauteed them in the butter along with a bag of frozen mixed vegetables( green beans, peas, carrots). I also added some cream of chicken soup to thicken up the broth. My teenage sons were fighting over it. It was amazing. Thanks for the recipe.