Leftover turkey noodle soup

Ingredients

• 400 g cooked turkey (weighed raw)
• 2 carrots
• 1 onion
• 150 g frozen peas
• 100 g egg noodles
• 1.5 l stock, thyme, pepper

Steps

1. Fry the chopped onion and carrots in a splash of stock for 5 minutes.
2. Add the rest of the stock and simmer for 10 minutes.
3. Add the noodles and cook them as the packet says.
4. Add the torn turkey and the peas, and heat until piping hot.

Make it a block

Freeze it without the noodles if it is for later. Add it to your week in Cutline: one click and the time is blocked.

*Calories and macros are approximate: calculated from standard values per 100 g (USDA FoodData Central) for the ingredients as listed. Brands differ.*