Turkey Noodle Vegetable Soup


Leftover turkey meat (white and/or dark meat)
8 cups reduced sodium broth (chicken or vegetable)
7 cups water
6 medium potatoes, peeled and cubed
3 medium carrots, thinly sliced into circles
1/2 cup pasta (whole wheat is best)
2 large sticks of celery, finely diced
1 small/medium onion, finely diced
3 Tbsp olive oil
2 bay leaves
1 tsp Mrs. Dash, or your favorite salt-free seasoning
1/2 tsp black pepper


In a large soup pot, combine 8 cups broth with 7 cups water. Add chopped potatoes, then bring the water to a boil and cook an additional 10 minutes. Add sliced carrots and toss them into the pot once the water boils. Add your bay leaves and add noodles.

Heat a large skillet over medium/high heat and add 3 Tbsp. olive oil. Add finely diced celery and onion. Sauté until soft and golden, then add it to the soup pot. Pull your turkey meat apart and add it to the pot. Add 1 tsp. Mrs. Dash and 1/2 tsp. freshly ground black pepper, or to taste. Continue to boil a few more minutes, or until the potatoes and carrots are cooked through. Add any other vegetables you have on hand that may spoil soon.