Soup, Chili & Stew
A great solution for leftover turkey is soup! This soup only takes a few minutes to make and it's so comforting and satisfying.
Servings and Ingredients
|3||(14.5 oz each) cans Hy-Vee reduced-sodium chicken broth|
|½ c.||sliced celery|
|½ c.||sliced carrots|
|½ c.||chopped onion|
|2 c.||chopped cooked turkey|
|¾ c.||uncooked Hy-Vee wide egg noodles|
|1 tbsp.||chopped fresh Italian parsley|
|Hy-Vee cracked black pepper, to taste|
|1||recipe Cheesy Garlic Biscuits|
- Combine chicken broth, celery, carrots and onion in a Dutch oven. Bring to a boil; reduce heat, cover and simmer for 5 minutes.
- Stir in turkey, noodles and parsley. Bring to a boil; reduce heat and simmer until noodles are tender, about 10 minutes.
- Season to taste with black pepper. Ladle into bowls and serve each topped with a cheesy garlic biscuit.
310 Calories per serving
Amounts Per Serving
- Total Fat: 13g
- Cholesterol: 50mg
- Sodium: 880mg
- Total Carbohydrates: 25g
- Protein: 22g
Vitamin A 50%
Vitamin C 6%
Hy-Vee Seasons Holiday 2009.