TURKEY VEG NOODLE SOUP
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
A. To stock pot add6 Cups of water along with roasting juices1 BayleafPoultry dressing, pepper to taste Turkey bones with bits of meat 2 stocks of celery chopped1/2 small onion2 large carrots choppedBring to boil and simmer for 20-60 minutes, until meat bits falls off bonesCool, then strain broth from bones and vegetables,remove bones - add vegetables and meat bits to blender, pure - then return to 'turkey stock'B. Soup preparationFinely chop 2 stocks celery, 1/2 small onion and 2 large carrots - add to reheated stock, after brought to boil and simmered for 5 minutes, add 1 container of low sodium chicken broth, bring to boil again, add 1 Cup frozen peas, bring to boil, add 2 cups egg noodles, simmer for 5 minutes, then add chopped turkey meat, bring to boil and simmer for additional 5-10 minutes.C Let soup cool, then place into 3 cup serving potions and freeze until ready to use.
1. Add 1/2 Onion, celery, carrots to stock pot with 6 cups water, spices to taste sage/poultry seasoning, pepper, bayleaf- bring to boil - add bones of roasted turkey wing - simmer for 1 hour - remove from heat and cool
Strain - remove bones, place vegetables with meat bits into blender and purey
Cool broth, remove excess fat.
Step 2
Bring broth to boil, add blended vegetables.
Add remainder of finely chopped vegetables
to broth, simmer for 15 minutes / vegetables partly cooked. Add 1 container of low sodium chicken broth, bring to boil, add 2 cups egg noodles, simmer for 5 minutes, add cooked meat, simmer for additional 5-10 minutes.
Let cool and freeze into 3 Cup 'serving portions'
Serving Size: 8 - 3 Cup Servings
Number of Servings: 8
Recipe submitted by SparkPeople user THESLIMMERME1.
Strain - remove bones, place vegetables with meat bits into blender and purey
Cool broth, remove excess fat.
Step 2
Bring broth to boil, add blended vegetables.
Add remainder of finely chopped vegetables
to broth, simmer for 15 minutes / vegetables partly cooked. Add 1 container of low sodium chicken broth, bring to boil, add 2 cups egg noodles, simmer for 5 minutes, add cooked meat, simmer for additional 5-10 minutes.
Let cool and freeze into 3 Cup 'serving portions'
Serving Size: 8 - 3 Cup Servings
Number of Servings: 8
Recipe submitted by SparkPeople user THESLIMMERME1.
Nutritional Info Amount Per Serving
- Calories: 137.0
- Total Fat: 2.7 g
- Cholesterol: 38.7 mg
- Sodium: 456.6 mg
- Total Carbs: 14.5 g
- Dietary Fiber: 2.5 g
- Protein: 13.8 g
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