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Ingredients Jump to Instructions ↓

  1. 2 (14 1/2 ounce) cans chicken broth

  2. 3 cups water

  3. 1 3/4 cups sliced carrots

  4. 1/2 cup chopped onion

  5. 2 celery ribs, sliced

  6. 1 (12 ounce) package frozen egg noodles

  7. 3 cups chopped cooked turkey

  8. 1 (10 ounce) package frozen peas

  9. 2 (1 ounce) packages instant chicken gravy mix

  10. 1/2 cup cold water

Instructions Jump to Ingredients ↑

  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.

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