Turkey - Vegetable Soup
Yield
1 potPrep
15 minCook
30 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
butter
or olive oil |
|
| 2 | each |
onions
chopped |
|
| 2 | each |
garlic cloves
crushed |
|
| 20 | ounces |
chicken broth
|
|
| 2 ½ | cups |
water
or, 5 c turkey stock |
|
| ½ | teaspoon |
poultry seasoning
|
|
| 1 | cup |
egg noodles
|
|
| 1 | kg |
mixed vegetables
frozen |
*
|
| 2 | cups |
turkey
leftover, bite sized |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
butter
or olive oil |
|
| 2 | each |
onions
chopped |
|
| 2 | each |
garlic cloves
crushed |
|
| 578 | ml/g |
chicken broth
|
|
| 591 | ml |
water
or, 5 c turkey stock |
|
| 2.5 | ml |
poultry seasoning
|
|
| 237 | ml |
egg noodles
|
|
| 1 | kg |
mixed vegetables
frozen |
*
|
| 473 | ml |
turkey
leftover, bite sized |
*
|
Directions
Melt butter in a large saucepan set over medium heat.
Add onions and garlic.
Cook, stirring often, for 5 min. Add chicken broth and water or turkey stock, and poultry seasoning.
Bring to a boil over high heat. Stir in noodles.
Return to a boil, then reduce heat to medium. Boil gently, uncovered, stirring often, for 10 min.
Add frozen vegetables and turkey.
Cover and simmer just until hot, about 2 to 3 min.
