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2-1/2 lbs turkey thighs skin removed
turkey broth or reduced-sodium chicken bouillon
1 tsp poultry seasoning
1/2 tsp pepper
6 oz dry broad egg noodles
1 Can (10-3/4 ounces) reduced-sodium cream of mushroom soup
In medium saucepan combine thighs, broth, poultry seasoning, pepper and salt. Cover and bring to boil; simmer for 1-1/4 to 1-1/2 hours, or until meat thermometer registers 170-175 degrees F.
Remove thighs, add noodles; bring mixture to a boil and simmer, uncovered, for 10 minutes.
Meanwhile, using 2 forks, remove meat from bones, shredding into medium size pieces.
Blend mushroom soup into noodle mixture. Stir in turkey. Simmer 10 to 15 minutes.
Servings: 4
turkey broth or reduced-sodium chicken bouillon
1 tsp poultry seasoning
1/2 tsp pepper
6 oz dry broad egg noodles
1 Can (10-3/4 ounces) reduced-sodium cream of mushroom soup
In medium saucepan combine thighs, broth, poultry seasoning, pepper and salt. Cover and bring to boil; simmer for 1-1/4 to 1-1/2 hours, or until meat thermometer registers 170-175 degrees F.
Remove thighs, add noodles; bring mixture to a boil and simmer, uncovered, for 10 minutes.
Meanwhile, using 2 forks, remove meat from bones, shredding into medium size pieces.
Blend mushroom soup into noodle mixture. Stir in turkey. Simmer 10 to 15 minutes.
Servings: 4
