Turkey Noodle Soup
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 397.0
- Total Fat: 13.2 g
- Cholesterol: 61.2 mg
- Sodium: 1,625.2 mg
- Total Carbs: 33.5 g
- Dietary Fiber: 4.1 g
- Protein: 25.4 g
View full nutritional breakdown of Turkey Noodle Soup calories by ingredient
Number of Servings: 4
Ingredients
-
2 cups Turkey,dark meat on bones
(left-overs drumsticks approx. to 2 cups of meat)
5 cloves Garlic
3/4 cup Onion (diced)
8 cups Water
2 cups Carrots (sliced)
2 cups Celery (sliced)
1/2 cup Peppers, sweet, red
5 pkts Chicken Bouillon
2 pkgs Ramen Noodles, chicken flavour
1 tsp Pepper, black, ground (to taste)
1 tsp Sage, ground (to taste)
Directions
In a large pot bring 6 cups water to bubbling boil
Add turkey left overs, onions and garlic and cook for 40-60 min.
Remove from heat & pick out bones, cartelage, skin and garlic cloves. Tear larger pieces of turkey into smaller bite size pieces (For an even healthier soup, store in fridge for 24 hrs so fat solidifies on top, skim fat from surface and continue)
If you have decided to skim the fat, start warming the pot on a low to medium heat while you chop vegatables.
Dice celery, carrots, peppers and add to warmed soup along with 1-2 cups of water.
Add vegatable and bring to a boil rigorious boil.
Add black pepper, ground sage and chicken bouillon, cover and cook on med-high for 30 min. or until veg are tender.
Add noodles, turn off heat and let sit for 3-5 minutes.
Make sure you cover with lid while noodles are cooking.
Number of Servings: 4
Recipe submitted by SparkPeople user FIDGET9.
Add turkey left overs, onions and garlic and cook for 40-60 min.
Remove from heat & pick out bones, cartelage, skin and garlic cloves. Tear larger pieces of turkey into smaller bite size pieces (For an even healthier soup, store in fridge for 24 hrs so fat solidifies on top, skim fat from surface and continue)
If you have decided to skim the fat, start warming the pot on a low to medium heat while you chop vegatables.
Dice celery, carrots, peppers and add to warmed soup along with 1-2 cups of water.
Add vegatable and bring to a boil rigorious boil.
Add black pepper, ground sage and chicken bouillon, cover and cook on med-high for 30 min. or until veg are tender.
Add noodles, turn off heat and let sit for 3-5 minutes.
Make sure you cover with lid while noodles are cooking.
Number of Servings: 4
Recipe submitted by SparkPeople user FIDGET9.