Chicken/Turkey Noodle Soup
Nutritional Info
- Servings Per Recipe: 16
- 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
View full nutritional breakdown of Chicken/Turkey Noodle Soup calories by ingredient
Introduction
Wonderful soup if you are sick or just on a cold day. Very versatile as you can add or take out what you want. Wonderful soup if you are sick or just on a cold day. Very versatile as you can add or take out what you want.Number of Servings: 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
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.
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.