Creamy Easy Turkey Noodle Soup
Creamy Easy Turkey Noodle Soup recipe made with leftover turkey, carrots, celery, green beans, cream of mushroom soup, and chicken broth.
Servings 4 servings
Calories 698kcal
Ingredients
- 2 tbsp olive oil
- 2 stalks celery diced
- 2 carrots peeled and diced
- 2 cloves garlic minced
- 28 oz chicken broth
- 10.5 oz can condensed cream of mushroom soup
- 2 cup cooked roasted turkey chopped
- 14.5 oz can cut green beans drained
- 1/2 cup extra fine egg noodles
- garnish: crispy fried onions
Instructions
- In a large stockpot, heat olive oil over medium high heat.
- Add celery and carrots and saute until beginning to soften, about 7 minutes.
- Stir in minced garlic and cook for 1 minute.
- Whisk in chicken broth and cream of mushroom soup.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Stir in cooked turkey, drained green beans, and egg noodles.
- Continue cooking an additional 10 minutes or until vegetables are tender and noodles are done.
- Serve bowls topped with crispy onions.
Nutrition
Calories: 698kcal | Carbohydrates: 57g | Protein: 52g | Fat: 30g | Saturated Fat: 11g | Cholesterol: 80mg | Sodium: 6503mg | Potassium: 1657mg | Fiber: 6g | Sugar: 5g | Vitamin A: 5922IU | Vitamin C: 29mg | Calcium: 108mg | Iron: 8mg