Mastering the 20 Minute Meal

Well, we just came off the Christmas holidays and cooked a lot of turkey! Of course, Grandma was here from Louisville visiting the kids so it was a great excuse to make lots of everything. Anyway, with a 20-pound turkey, we ended up with a lot of tasty meat, even after more turkey dinners and turkey sandwiches. So… time for Turkey Noodle Soup! With some fresh-baked bread or popovers, a hearty winter meal.

1 ½ - 2 lbs. cooked, diced turkey (or chicken) meat
2 14-oz. cans Cream of Chicken soup
4 14-oz. cans Chicken Stock
1 cup baby carrots
½ cup finely chopped celery
¼ cup finely chopped onion
¼ cup finely chopped parsley
1 12-oz. package of wide egg noodles
2 tbsp butter (¼ stick)
Salt and pepper to taste

I like to toss everything into a large slow-cooker, stir it all together and set it for 6 hours. If you don’t have a slow cooker, bring the stock and the cream of chicken to a boil and add in the meat to cook completely. Lower to a simmer and add in the other ingredients, stirring thoroughly. Soup’s on in 30 minutes.

Should make 8 servings