Leftover Turkey Vegetable Soup
32 oz Chicken Broth (4 cups)
1 can Carrots
2 med. Diced Potatoes
2 cups Diced Leftover Turkey
4 cups Water
1 cup Macaroni Noodles
3 cups Baby Spinach
1/2 tsp Salt (leave off if concerned with sodium)
1/2 tsp Pepper
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1 Tbsp Minced Onion
1 Tbsp Parsley
Pour Chicken Broth and Water in Pot and bring to boil. Add Salt, Pepper, Garlic Powder, Onion Powder, Minced Onion and Parsley. Dice Leftover Turkey and Potatoes and add to pot, drain carrots and add to pot. Once potatoes are to liking at Macaroni Noodles and cook until done. Stir in Baby Spinach and let boil for about 5 minutes. Yep it is ready to serve.
Serves 8
266 Calories Per Serving
Takes about 30 minutes from start to finish...not to bad.
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