Prep Time:
30 mins
Cook Time:
1 hr 25 mins
Total Time:
1 hr 55 mins
Servings:
8
Ingredients
Directions
Melt butter in a stockpot over low heat. Add celery, carrots, and onion; cook and stir until tender, 8 to 10 minutes.
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.
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.
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.
I Made It
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Nutrition Facts (per serving)
| 296 | Calories |
| 14g | Fat |
| 23g | Carbs |
| 20g | Protein |
