I had some turkey leftover from Christmas dinner that I froze to use in meals over the next month or so. It’s definitely still soup weather here and we love us a good soup. This meal comes together so fast! It was a complete lifesaver on a recent hectic Monday where everyone was running in completely opposite directions all day long. When we finally all got back home, it wasn’t to spend time over a box of mac and cheese. Thank goodness for small blessings. And we still squeezed in family night before bed time. Turkey Noodle Soup for the win!
TURKEY NOODLE SOUP in under 30 minutes
Serves: Serves 4
- 1½ cups Turkey Meat, pre-cooked and cubed
- Two 14.5 oz cans Chicken Broth (or 3-4 cups if you want to make your own)
- 1 lb Rotini Pasta (My boys LOVE the tricolor noodles, so that's what I use)
- 12 oz package of Frozen Mixed Vegetables
- Add the broth to a large pot on medium-high on the stove. Add any additional seasonings you might want. I added a tsp of garlic because we love us some garlic.
- When the broth warms and starts to simmer add your noodles, mixed vegetables and the turkey meat.
- Cover and simmer for 7-9 minutes or cook for the duration directed on the pasta packaging. Your soup is ready when the noodles are tender.
- Allow to cool slightly and serve.
If you use raw meat dices instead of pre-cooked, add them when you put in the pasta. Ensure they cook thoroughly.
The hardest part of this meal is cutting up the turkey. Really. Everything else is just throw in a pot and turn on the stove. Stir it every once in a while and you’ll have a delicious dinner ready in less than 30 minutes. My kids loved it. And it was even finger-food-friendly for Baby N – I just drained the juice off and he went to town. I love that our Turkey Noodle Soup was delicious, healthy (for the most part) and that my whole family enjoyed it!