Easy turkey noodle soup
Easy turkey noodle soup requires just 5 ingredients and 15 minutes! A warm, cheesy, comforting dinner and a great use for leftover Thanksgiving turkey.
Yield: 6 servings
Ingredients
- 8 cups low-sodium chicken broth
- 2 cups water
- 1 16 oz. box whole wheat rotini pasta
- 2 cups frozen peas and carrots, thawed
- 3 cups leftover cooked turkey, chopped
- 2 cups shredded mozzarella cheese
Instructions
- 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!
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Notes
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.
Video
Nutrition
Calories: 437kcal | Carbohydrates: 41g | Protein: 40g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Cholesterol: 92mg | Sodium: 404mg | Fiber: 5g | Sugar: 4g
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