MOLINE, Ill. — Thanksgiving is officially over, but some of our fridges may have lingering dishes left over. Luckily, there's a recipe that can help you clear out your fridge!
You may need to run to the store for a few items, but this turkey vegetable soup may still help you tidy up your fridge following the holiday.
News 8's Shelby Kluver and Hy-Vee Registered Dietitian Nina Struss team up to show just how easy it is to make this recipe for your family.
For more easy recipes, head over to News 8's Meal Prep Monday page.
Turkey Vegetable Soup
Serves 5.
Image of food
All you need:
- 3 (14.5 oz each) cans of reduced-sodium chicken broth.
- ½ cup sliced celery.
- ½ cup sliced carrots.
- ½ cup chopped onion.
- 2 cups chopped cooked turkey.
- ¾ cup uncooked wide egg noodles.
- 1 tbsp. chopped fresh Italian parsley.
- cracked pepper to taste.
All you do:
- Combine chicken broth, celery, carrots and onion in a Dutch oven. Bring to a boil; reduce heat, cover and simmer for 5 minutes.
- Stir in turkey, noodles and parsley. Bring to a boil; reduce heat and simmer until noodles are tender, about 10 minutes.
- Season to taste with black pepper. Ladle into bowls and serve each topped with a cheesy garlic biscuit.
More recipes to make your meal prep easier
Watch more Meal Prep Monday segments like the one above on News 8's YouTube channel