Average Rating: 4.5TOTAL TIME: Prep: 10 min. Cook: 35 min.
YIELD: 7 servings.Ingredients
- 2 cans (14-1/2 ounces each) chicken broth
- 3 cups water
- 1-3/4 cups sliced carrots
- 1/2 cup chopped onion
- 2 celery ribs, sliced
- 1 package (12 ounces) frozen egg noodles
- 3 cups chopped cooked turkey
- 1 package (10 ounces) frozen peas
- 2 envelopes chicken gravy mix
- 1/2 cup cold water
Instructions
- 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.
Nutrition Facts
1 cup: 388 calories, 7g fat (2g saturated fat), 89mg cholesterol, 1106mg sodium, 52g carbohydrate (6g sugars, 5g fiber), 28g protein.
