I make this recipe every year on Black Friday and leave the soup pot simmer on the stove all day. That way when weary shoppers arrive they can have a hearty bowl of soup. You can also serve the soup with a salad or with crusty hot from the oven popovers.
Make this recipe with a chicken stock or low sodium broth and leftover vegetables or frozen vegetables. I will then add fresh herbs and seasonings. Serve this turkey soup to your family and it will warm them on a cold day and also help them to fight off flu and cold.
2 cups cubed cooked turkey
1 cup left over mashed potatoes
2 boxes of garden blend frozen vegetables
1 stalk of fine chopped celery
1 tablespoon of fresh lime juice
½ cup of egg noodles (precooked)
Continue cooking until the vegetables are done. Next, add the ½ cup of egg noodles.
- Store any remaining soup in an air tight container. Refrigerate your soup for up to 4 days or freeze for up to 2 months.
- Add more flavor of your soup by adding red curry paste.
- Turkey Vegetable Soup: Image by Susan Golis