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Leftover Turkey Soup

Makes 6 servings, 1 cup each.


  • 1/2 cup chopped onion
  • 1 medium carrot, sliced
  • 1 stalk celery, sliced
  • 1 Tbsp. vegetable oil
  • 2 cans (14-1/2 oz. each) chicken broth
  • 2 cups water
  • 1 envelope Italian Salad Dressing Mix (such as Good Seasons)
  • 2 cups cubed cooked turkey
  • 1/2 cup bite-sized pasta, uncooked


Cook onion, carrot and celery in hot oil in large saucepan 3 to 5 minutes or until tender-crisp, stirring occasionally. Stir in chicken broth, water and dressing mix. Bring to boil. Add turkey and pasta; cover. Reduce heat to medium-low; simmer 10 to 12 minutes or until pasta is tender.


Family Fun: Use fun shapes of pasta, such as stars or alphabets. Smaller pastas may cook in a shorter time, so follow package directions for suggested cooking times.

Also: Serve topped with shredded cheese, grated parmesan cheese or coarsely crushed crackers.

By Kathy


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