Leftover Thanksgiving Soup

• 1 Tablespoon Butter
• 1 Carrot, Diced
• 1 Celery Stalk, Diced
• 1 Small Onion, Diced
• 4 cups Chicken Broth
• 1-1/2 teaspoon Dried Parsley Flakes
• 1/4 teaspoons Turmeric
• 1/4 teaspoons Italian Seasoning
• 1/8 teaspoons Pepper
• 1 package (8 Oz. Size) Frozen Homestyle Egg Noodles
• 1-1/2 cup Leftover Cooked Turkey, Diced
• 1 can (10 1/3 Oz. Size) Cream Of Chicken Soup
• 1/2 cups Sour Cream
• Hot Stuffing Or Mashed Potatoes, For Serving (optional)

1. In a large pot over medium-high heat, melt butter. Add carrot, celery and onion; cook until tender. Add broth and seasonings; bring to a boil.
2. Stir in noodles. Cook 5-7 minutes or until tender. Add turkey, soup and sour cream; heat through.
3. If desired, serve with stuffing or mashed potatoes in the bottom of the bowl.

butter, carrot, celery, onion, chicken broth, parsley flakes, ubc, ubc, pepper, egg noodles, turkey, cream of chicken soup, sour cream, potatoes

Taken from tastykitchen.com/recipes/holidays/leftover-thanksgiving-soup/ (may not work)