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Homemade soup is a delicious way to use leftover Thanksgiving turkey. It's also great with leftover roast chicken or supermarket rotisserie chicken.
1 tablespoon oil
2 cups chopped carrots
1 cup thinly sliced celery
1 cup chopped onion
1 teaspoon McCormick Gourmet™ Thyme
1 leaf McCormick Gourmet™ Bay Leaves, Turkish
4 cups Kitchen Basics® Original Turkey Stock
1 cup medium egg noodles
1 pound cooked turkey, cut into 1-inch cubes (about 3 cups)
1 tablespoon McCormick Gourmet™ Parsley, Flat Leaf
Heat oil in large saucepan on medium heat. Add carrots, celery, onion, thyme and bay leaf; cook and stir 5 minutes or until onion is softened. Add stock; bring to boil. Reduce heat to medium; cook 20 minutes or until carrots are tender.
Stir in noodles and cooked turkey; cook 10 minutes or until noodles are tender. Stir in parsley. Remove bay leaf before serving.
No leftover turkey? Use leftover roasted or rotisserie chicken instead.
(Amount per serving)
Easy and very tasty.
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