Leftover Turkey Noodle Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 cup, chopped or diced Turkey (light meat) 1 cup, chopped or diced Turkey (dark meat) 1 medium (2-1/2" dia) Onions, raw 4 stalk, medium (7-1/2" - 8" lon Celery, raw 1 cup, chopped Carrots, raw 2 cup Manischewitz Enriched Egg Noodles (dry) 24 fl oz Water, tap 2 cup Vegetable Broth
Put all the turkey and vegetables into a soup pot (deep pot) cover with water (about 3 cups) season to taste (I use cracked pepper steak seasoning) and simmer with the lid off or allowing steam to evaporate at least a cup of the water. Strain, remove vegetables and meat you want to eat and replace them into the broth. Add vegetable broth and heat -- then add noodles to cook. Or, cook noodles separately and add cooked and cooled to hot broth & vegetables.
Serving Size: Makes 6 bowls
Number of Servings: 6
Recipe submitted by SparkPeople user PATHFINDER52.
Serving Size: Makes 6 bowls
Number of Servings: 6
Recipe submitted by SparkPeople user PATHFINDER52.
Nutritional Info Amount Per Serving
- Calories: 163.9
- Total Fat: 3.3 g
- Cholesterol: 53.3 mg
- Sodium: 391.5 mg
- Total Carbs: 16.3 g
- Dietary Fiber: 1.9 g
- Protein: 16.4 g
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