Ingredients
- 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
Directions
- 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.