2cups/6 oz. shredded leftover turkeylight and dark meat
2oz.egg noodles
1/2cupfrozen peas
2tbsp.chopped fresh parsley
1tbsp.lemon juice
1/4tsp.pepper
Instructions
Heat oil in large saucepan set over medium heat; cook onion, carrots, celery, garlic, thyme and rosemary for about 5 minutes or until vegetables start to soften.
Stir in broth, 1 cup water and turkey; bring to boil. Reduce to simmer and cook for about 5 minutes or until carrots and celery are tender-crisp.
Stir in noodles; cook for about 5 minutes or until al dente. Add peas; cook for 2 to 3 minutes or until peas are heated through and pasta is tender. Stir in parsley, lemon juice and pepper.
Recipe Notes
Tip:
If you have the time and leftover turkey carcass, make a turkey broth by simply simmering it in water for 1 1/2 to 2 hours.