- 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.