Turkey Noodle Soup
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½ cup diced onion
1 tablespoon butter
6 cups water
2 tablespoons reduced-sodium chicken bouillon
1½ cups frozen mixed vegetables, thawed
10 ounces cubed JENNIE-O® Extra Lean Oven Roasted Turkey Breast
1½ cups egg noodles
STEP 1: Sauté onion in butter in a large saucepan for two minutes or until softened. Add water and bouillon. Bring to a boil.
STEP 2: Stir in mixed vegetables, turkey and egg noodles. Return mixture to a boil. Reduce heat and simmer for 10 to 12 minutes or until noodles and vegetables are tender.