Turkey-Vegetable Stew with Egg Noodles
- 6 cups reduced-sodium chicken broth
- 2 reserved turkey burgers, cut into bite-sized pieces
- 1 cup chopped onion
- 1 cup chopped celery
- 1 cup chopped carrots
- 2 bay leaves
- Salt and ground black pepper
- 8 ounces egg noodles
- 2 tablespoons chopped fresh parsley leaves
DirectionsWatch how to make this recipe.
In a large stock pot or saucepan, combine broth, turkey burger pieces, onion, celery, carrots, and bay leaves. Season, to taste, with salt and black pepper. Set pan over high heat and bring to a boil. Add egg noodles and partially cover with lid. Cook 6 to 8 minutes, until noodles are just tender. Remove from heat, remove bay leaves and stir in parsley.
Copyright 2006, Robin Miller, All Rights Reserved