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Turkey Soup. Part 2 Recipe

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This recipe for Turkey Soup. Part 2, by , is from Poole Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Gramma Poole - Nancy Minnie Thorne Poole


Cooked Egg noodles
2 quarts Turkey broth
2 cans diced stewed tomatoes
Blended enough to remove chunks
1 box or can of chicken broth
Leftover gravy and corn
4 carrots sliced
2 stalks celery sliced
ľ c diced onion
1 lb bag frozen cut green beans
12 oz egg noodles cooked separately
2 c. Left over turkey meat
ľ tsp poultry seasoning.
Salt & Pepper to taste

Put broth, stewed tomatoes and vegetables in soup pot along with any left over gravy. Cook on low with top on until vegetables are done. Then add turkey meat and cooked egg noodles. If there isnít enough liquid in soup you can add the commercial broth or 2 tsp Better than Bouillon for every cup of water added. (See directions on jar). *This recipe goes along with the Turkey broth recipe and it is adjustable. If you donít like stewed tomatoes leave them out; cook the egg noodles separately because they take up too much of the broth. Serve with hard rolls or left over dinner rolls.




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