Turkey Noodle Soup


  • ½ cup chopped yellow onion
  • 2 garlic cloves, minced
  • 2 celery ribs, sliced
  • 1 Tbsp olive oil
  • 1 (32 oz) carton chicken broth or equivalent water and bouillon cubes
  • 2 1/2 cups water
  • 1/2 cup shredded and diced carrots (my family likes them small in soup)
  • 3 cups chopped cooked turkey (this is great for leftover turkey)
  • 1 tsp chicken bouillon granules  
  • 1/2 tsp pepper
  • 1 (12 oz) pkg approximately of homestyle egg noodles or other desired noodles (I normally just eye ball it on how much)
  • 2 (1 oz) packages of instant turkey gravy mix
  • 1/2 cup cold water


  • In a large saucepan, place celery, onions and garlic with olive oil. Let the onions and celery cook until they are soft and clear. 
  • Then pour in the broth, water, carrots and to a boil. 
  • Reduce heat: add turkey, bouillon, pepper and noodles. 
  • Cover and simmer for 30 minutes or until noodles and veggies are tender. 
  • Combine gravy mixes and cold water until smooth; stir into soup. 
  • Bring to boil; cook and stir until thickened.
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