TURKEY/CHICKEN NOODLE SOUP

 

  • Cooking Time:
  • Servings: 4
  • Preparation Time:

Ingredients

  • 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

Directions

  • Instructions
  • 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)

Notes

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

Categories: Dinner  Lunch  Poultry  Soup  Soup  Stove 
© 2006-2014 BakeSpace, Inc. All Rights Reserved