"This is a delicious soup that you can make with all of your leftover Thanksgiving turkey!"
2-3 medium carrots, sliced
1 medium onion, diced
3 stalks celery, sliced
1 Tablespoon McCormick Roasted Garlic & Herb Seasoning
Salt and pepper, desired amount
3-(32 ounce) containers of chicken stock or equivalent amount of Homemade chicken or turkey stock*
1-(16 ounce) package of egg noodles (I used frozen Grandma's brand egg noodles that I thawed in the refrigerator overnight.)
2 cups cooked, diced turkey**
1-(14.5 ounce) can of diced tomatoes with garlic, undrained
In a large stockpot, heat 1 Tablespoon of canola oil. Add carrots, onion, celery, Roasted Garlic & Herb Seasoning, salt and pepper and saute for 15 minutes to soften vegetables. Add broth and bring to a boil. Stir in noodles and cook for 12-15 minutes or until noodles are tender. Add turkey and tomatoes and heat through.
*To see how to make Homemade Chicken or Turkey Stock:
**To see how to make Herb-Buttered Turkey breast that can be used in this recipe:
|"Comfort Food in a pot!"|