Turkey Noodle Soup
1 c. (1/4 inch thick) slices carrot
3/4 c. chopped onion
4 garlic cloves, minced
1 c. (1/4 inch thick) slices celery
1/4 t. salt
1/4 t. freshly ground black pepper
6 c. fat-free, less-sodium chicken broth
2 c. (3-oz) uncooked egg noodles
1 T. low-sodium soy sauce
1 bay leaf
2 c. shredded turkey (8 ounces)
Coursely ground black pepper
Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add carrots, onion, and garlic; saute 5 minutes or until onion is lightly browned. Add celery, salt, and 1/4 teaspoon pepper, saute 3 minutes. Add broth and next 3 ingredients (through bay leaf), bring to a boil. Reduce heat and simmer 5 minutes. Add shredded turkey, cook 3 minutes. Discard bay leaf. Sprinkle with coarsely ground pepper, if desired.
Pairs Well With
I use this with the leftover turkey from Thanksgiving. It's especially good with grilled turkey.