This is a fabulous post-Thanksgiving recipe. You can combine several of your leftovers, including the gravy (what do you do what leftover gravy?)! I altered the recipe just slightly to accommodate what we had in our fridge, but you get the general idea.
Oh, and yes, it tastes delicious.
Ingredients
2 (14.5 ounce) cans chicken broth (I made 30 ozs of broth using bullion)
3 cups water
1 3/4 cups slices carrots
1/2 cup chopped onion
2 celery ribs, sliced
1 (12 ounce) package frozen egg noodles (I used Country Pasta from the pantry)
3 cups chopped cooked turkey
1 (10 ounce) package frozen peas
2 (1 ounce) packages instant chicken gravy mix (I just poured in what I had left over)
Directions
1. In a large saucepan, bring the broth, water, carrots, onion and celery to a boil. Reduce heat; cover and simmer for 4-6 minutes or until vegetables are crisp-tender. Add the noodles. Simmer, uncovered for 20 minutes or until noodles are tender.
2. Stir in turkey and peas. Combine gravy mixes and cold water until smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened.
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