Ingredients

• 0.25 cups butter
• 3 ribss celery , sliced
• 3 carrots , thinly sliced
• 1 large onion , chopped
• 3 cups chopped cooked turkey
• 2 cups leftover stuffing
• 2 large tomatoes , peeled and chopped
• 3 sprigs fresh parsley , minced
• 6 cups turkey stock
• 1.5 cups egg noodles , Optional

Instructions

1. 1 Melt butter in a stockpot over low heat. Add celery, carrots, and onion; cook and stir until tender, 8 to 10 minutes.
2. 2 Stir in turkey, stuffing, tomatoes, and parsley. Pour in turkey stock. Bring soup to a boil; reduce heat and simmer, partially covered, until flavors combine, about 1 hour.
3. 3 Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until tender yet firm to the bite, 7 to 9 minutes. Drain.
4. 4 Scoop hot noodles into deep serving bowls; ladle soup on top.

Nutrition per serving