Easy turkey noodle soup requires just 5 ingredients and 15 minutes!
Bring chicken broth and water to a boil in a large pot over high heat.
Add pasta and stir. Boil for 1 minute less than package instructs for al dente.
Add peas and carrots and leftover turkey and stir to combine. Cook 1-2 minutes to heat through.
Stir in shredded mozzarella cheese and stir to combine and let cheese melt.
Taste and adjust seasoning. (I usually add a little salt, pepper and a squeeze of lemon juice.)
Serve and enjoy!
You can also substitute rotisserie chicken or leftover roasted chicken if you prefer.
You can use just peas or substitute another mix of your favorite frozen vegetables. Just be sure they are small and cook quickly or perhaps cook them separately in the microwave before adding them to the soup.
This soup reheats really well and freezes well too.