Recipe: Turkey Noodle Soup

We have been ALL ABOUT the soups since fall hit here! A take on minestrone with wonderful summer veggies, tomato basil, and most recently since Mason ended up sick on his birthday, I needed something like Chicken Noodle but with a pile of turkey in the freezer, I figured why not Turkey Noodle? A quick AllRecipes search later, and I had found a basic recipe that I played with and it turned out so well I had to blog it to archive!

Turkey Noodle Soup

8 cups Chicken Broth

3 cups Water

1 tsp dried Basil

1 tsp dried Oregano

1 tsp Garlic Powder

1 tsp salt

1 tsp black pepper

2 Carrots sliced

1 small Onion chopped

2 ribs Celery sliced

12 Ounces dry Egg Noodles

3 cups Cooked Turkey chopped

1 can Condensed Cream of Mushroom Soup

1 cup leftover gravy (had it near the turkey in the freezer so it made its way in the soup too) 🙂

  • In a large saucepan, bring the broth, water, carrots, celery, onion, basil, oregano, garlic powder, salt & pepper to a boil.
  • Lower heat, cover & simmer for approximately 5 minutes.
  • Add the noodles & simmer uncovered until noodles are tender.
  • Stir in turkey, gravy, and can of mushroom soup.
  • Bring to a boil, cooking for 2-3 minutes until heated through.
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