-
-
My review
Turkey Stuffing Soup
AuLait
"This is a Thanksgiving tradition in our family. I've never seen a similar recipe anywhere else!"
Added to shopping list.
Go to shopping list.
Ingredients
1 h 55 m servings 296 calsOriginal recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Melt butter in a stockpot over low heat. Add celery, carrots, onion; cook and stir until tender, 8 to 10 minutes. 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.
- 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.
- Scoop hot noodles into deep serving bowls; ladle soup on top.
Footnotes
- Cook's Notes:
- Substitute one 14.5-ounce can of diced tomatoes for the fresh tomatoes if preferred.
- Substitute beef stock for the turkey if desired.
- Substitute 1 tablespoon dried parsley for the fresh parsley if desired.
Nutrition Facts
Per Serving: 296 calories; 14.1 g fat; 22.8 g carbohydrates; 20.4 g protein; 63 mg cholesterol; 892 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 1Most helpful
Most positive
Least positive
Newest
11/25/2017
Made this soup with both white and dark meat. Used one 32oz carton of beef stock and 3/4 of an 32oz chicken stock. I added more stuffing because it thickened the soup a little and also gave it m...