- 9 cup chicken broth, low-sodium
- 8 ounce egg noodles
- 10 medium carrot
- 5 stalk celery
- 2 cup leftover turkey
- 4 medium kiwi
- Boil broth in a large stock pan over high heat. Add noodles and cook for 6 minutes.
- Peel and slice carrots into 1/4 inch rounds and chop celery. Add to soup and cook until crisp-tender.
- Add leftover turkey from Thursday’s dinner and cook until heated through.
- Serve with sliced kiwi on the side.