A super quick and easy camping meal, this Turkey Noodle Soup is great for leftover turkey. If you love this soup, you can also prepare the fresh turkey and make the meal from scratch. This dish is both kid and grown-up friendly and perfect to warm you up on a cold day.
The star of this soup is the noodles. Ramen noodles are already a favorite of outdoor cooks for their short cooking time. This quick cook time gives a preference over longer cook versions like spaghetti or fresh Asian noodles that can be difficult to carry.
The vegetables selected for this soup are onions, celery, and carrots. Sometimes camping you need to use what is on hand, so leeks, potatoes, garlic, and parsnips are all possible substitutes that would make an equally tasty soup.
Leftover Turkey Noodle Soup Recipe
Ingredients
- 6 cups water
- 2 teaspoons chicken stock powder
- 1 yellow onion diced
- 4 ribs celery sliced
- 2 carrots peeled and diced
- 1 cooked turkey breast diced
- 1 package ramen noodles
- salt and pepper to taste
Equipment
- pot
Directions
- Place the water and chicken stock powder on to boil.
- Add the onions, celery, and carrots to the boiling chicken stock. Simmer for 5 minutes.
- Add the diced turkey to the soup.
- Add the block of ramen noodles.Tip: Ramen noodles are naturally very long. Although some people like this, you can break the noodle block in half before cooking to be a more manageable noodle size.
- Cook the soup until the noodles are soft and edible, about 5 minutes. Taste and add salt and pepper, if necessary.
Nutritional Information
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