This is a great way to use all of that extra turkey meat that you have left over. This soup is delicious and warming. It’s packed with tons of flavor too.
2 cups of shredded turkey meat
4-5 celery stalks, chopped
4 carrots, chopped
1 whole small-med onion
2 whole garlic cloves
1 tsp dried sage
1 bay leaf
2 32oz cartons of low sodium chicken broth
chicken bouillons to taste (4-5)
12 oz package of whole wheat noodles of choice
salt and pepper to taste
Add the turkey meat, chopped celery and carrots, whole onion and whole garlic cloves along with sage and bay leaf in a large pot. use enough water to just cover vegetables. Cover the pot and bring to a boil until the veggies are cooked. Remove the whole onion and garlic cloves. Add in the chicken broth and chicken bouillon’s. Once you get the desired taste you want, pour in the noodles and cook uncovered in the broth according the noodle package directions. Season with salt and pepper. Serve.