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
In large saucepan, sauté onion in butter 2 minutes or until softened. Add water and bouillon; bring to a boil.
Stir mixed vegetables, turkey and egg noodles into saucepan. Return mixture to a boil; reduce heat. Simmer 10 to 12 minutes or until noodles and vegetables are tender.