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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 7 |
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dang good soup!! from Elaine Bickford on Ingredients:
2 (14 1/2 ounce) cans chicken broth |
3 cups water |
1 3/4 cups chopped carrots |
1/2 cup chopped onion |
2 celery ribs, sliced |
1 (12 ounce) package frozen egg noodles |
3 cups chopped cooked turkey |
1 (10 ounce) package frozen peas |
2 (1 ounce) instant chicken gravy mix |
1/2 cup cold water |
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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