Turkey/Chicken Noodle Soup
3/4 cup onions, chopped, or 1 big T dehydrated
1 cup carrots, sliced into ¼” coins
4 clove garlic cloves, minced
1 cup cooked chopped broccoli or celery, diced fine
1 t sage
1 t thyme
1/4 tsp black pepper
6 cup fat-free, reduced-sodium chicken broth
1 Tbsp low-sodium soy sauce
1/4 tsp table salt
1 Bay Leaf
2 cup cooked skinless light meat turkey, shredded or 3 big cans of Tyson White Meat Chicken, drained
2 cups dry no-yolk egg noodles
Heat a large saucepan over medium-high heat. Coat pan with cooking spray.
Add carrot, onion, and garlic; sauté 5 minutes or until onion is lightly browned. Add celery and or broccoli, salt, and 1/4 teaspoon pepper; sauté 3 minutes.
Add broth and next 3 ingredients (through bay leaf); bring to a boil. Reduce heat, and simmer 10 minutes.
Add shredded turkey/chicken and noodles; cook 10 minutes. Discard bay leaf.
Sprinkle with coarsely ground black pepper, if desired.
Yield: 4 servings (serving size: 2 cups)
Pairs Well With
I found this when I was looking for a way to use up my leftover turkey from Thanksgiving. I now have used canned chicken instead of the turkey and love it!
Healthy Units: 4