Chicken/Turkey Noodle Soup

Name: Chicken/Turkey Noodle Soup Recipe
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 16
Ingredients: 2 1/2 lbs chicken or turkey breast; 12 oz bag frozen mixed vegetables thawed; 8 oz can mushrooms drained; 1 med. onion diced; 1 bell pepper diced (any color); 1 med. potato diced; 8 garlic cloves minced; 4 c. homemade turkey gravy; 8 c. chicken broth or water and bouillon to make broth; 1 tsp. marjoram dried; 1 tsp. chevril dried; 1 tsp. basil dried; 1 tsp. oregano dried; 1 tsp. poultry seasoning; 12 oz. whole wheat noodles; 1 Tbsp. olive oil; salt and pepper to taste

Minutes to Prepare: 20
Minutes to Cook: 120

Number of Servings: 16

Ingredients

2 1/2 lbs chicken or turkey breast12 oz bag frozen mixed vegetables, thawed8 oz can mushrooms, drained1 med. onion, diced1 bell pepper, diced (any color)1 med. potato, diced8 garlic cloves, minced4 c. homemade turkey gravy8 c. chicken broth or water and bouillon to make broth1 tsp. marjoram, dried1 tsp. chevril, dried1 tsp. basil, dried1 tsp. oregano, dried1 tsp. poultry seasoning12 oz. whole wheat noodles1 Tbsp. olive oilsalt and pepper to taste

Directions

Cook chicken until done. Cut chicken or turkey into about 1" pieces. Saute all vegetables in oil for about 5 min. Add herbs and spices. Mix through vegetables well. Add chicken, broth, and gravy. Heat to boiling and then turn down to simmer for about an hour. Add noodles and cook 20 minutes or until noodles are done. May have to add more broth or water. Sprinkle with parsley.

Notes:
I use leftover turkey or chicken, can use rotiserrie chicken also.

I use about 2-3 tsp. of extra chicken bouillon to add a little more flavor to soup.

Feel free to change any vegetables to your preference. I have added spinach to this and it is good.

Change up the recipe by using orzo, brown rice, barley, or any other pasta or grain.

I use as much low-fat or fat free products to make this soup as nutritional as I can.

Made this in a 5 qt. soup pot and it was not quite full so I figured it at 4 qts. and about 1 c. per serving.

Number of Servings: 16

Recipe submitted by SparkPeople user SLEE6894.

Servings Per Recipe: 16

Nutritional Info Amount Per Serving

Calories: 224.7
Total Fat: 4.3 g
Cholesterol: 31.7 mg
Sodium: 1,860.9 mg
Total Carbs: 28.8 g
Dietary Fiber: 4.2 g
Protein: 18.1 g

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