Ingredients
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¼ cup butter
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3 ribs celery, sliced
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3 carrots, thinly sliced
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1 large onion, chopped
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3 cups chopped cooked turkey
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2 cups leftover stuffing
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2 large tomatoes, peeled and chopped
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3 sprigs fresh parsley, minced
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6 cups turkey stock
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1 ½ cups egg noodles (Optional)
Directions
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Melt butter in a stockpot over low heat. Add celery, carrots, and onion; cook and stir until tender, 8 to 10 minutes.
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Stir in turkey, stuffing, tomatoes, and parsley. Pour in turkey stock. Bring soup to a boil; reduce heat and simmer, partially covered, until flavors combine, about 1 hour.
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Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until tender yet firm to the bite, 7 to 9 minutes. Drain.
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Scoop hot noodles into deep serving bowls; ladle soup on top.
Cook’s Note
Substitute one 14.5-ounce can of diced tomatoes for the fresh tomatoes if preferred.
Substitute beef stock for the turkey if desired.
Substitute 1 tablespoon dried parsley for the fresh parsley if desired.
Nutrition Facts (per serving)
| 296 | Calories |
| 14g | Fat |
| 23g | Carbs |
| 20g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 296 | |
| % Daily Value * | |
| Total Fat 14g | 18% |
| Saturated Fat 6g | 28% |
| Cholesterol 63mg | 21% |
| Sodium 892mg | 39% |
| Total Carbohydrate 23g | 8% |
| Dietary Fiber 3g | 10% |
| Total Sugars 5g | |
| Protein 20g | 41% |
| Vitamin C 23mg | 26% |
| Calcium 73mg | 6% |
| Iron 3mg | 15% |
| Potassium 570mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
