1 T olive oil
16 oz roasted turkey, white/dark mix (leftovers)
8 C fat free low sodium chicken broth
1.5 C onion diced
3 C carrots sliced
3 C mushrooms sliced
3 C celery chopped
3 C whole wheat wide egg noodles
1 T basil
1 tsp garlic
1 T thyme
1 T sage
salt and pepper to taste

Since the turkey is already cooked take care not to boil the soup, just let it simmer. Cooking the pasta in another pot helps keep the turkey in chunks. You can cook the noodles in broth as well for added flavor. This is great the first night but even better the next day.

Heat olive oil, saute onions 2-3 minutes, add turkey and stir for 2-3 minutes
Add broth and spices, bring to a low simmer, simmer for 1-2 hours. Do not boil
Add vegetables the last 20 minutes

In a separate pot cook pasta 6-8 minutes (not quite done), drain thoroughly then add to soup. Allow to heat through.

Serve with warm bread or biscuits and a small salad.

Serving Size: Makes 6 1.5 C servings

Number of Servings: 6

Recipe submitted by SparkPeople user DMATTISON.

 

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  by: DMATTISON