Kim's Kitchen

Turkey & Noodles

• 1 Can (10.75oz) Cream of Mushroom Soup
• 3 Cans (14.5oz each) Chicken Broth
• 1 C. Sliced Celery
• 1 1/2 C. Sliced Carrots
• 1/2 tsp. Salt
• Pepper to taste
• 1 tsp. Parsley
• 1/4 tsp. Onion Powder
• 1/2 tsp. Garlic
• 1/4 tsp. Oregano
• 1 Bay Leaf
• 2 C. Cooked, Diced Turkey (or Chicken)
• 2 C. Milk
• 1 C. Frozen Peas
• 1/2 Batch of Homemade Noodles

In large stock pot, whisk together Cream of Mushroom Soup & Chicken Broth. Add in Celery, Carrots, Salt, Pepper, Parsley, Onion Powder, Garlic, Oregano & Bay Leaf. Simmer over medium-high heat until vegetables just start to get fork-tender.

Stir in Turkey, Milk & Frozen Peas. Slowly add in noodles (do this a little slowly to try and keep them from sticking together too much).

Cook over medium heat for 15-20 minutes stirring frequently. Noodles should at least double in size & be cooked through. Mixture should thicken as it cooks from the flour on the noodles, but if it's runny, add a little flour or cornstarch slurry to it. Remove Bay Leaf before serving.

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