Turkey Soup with Whole Wheat Noodles

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Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 132.3
  • Total Fat: 4.4 g
  • Cholesterol: 32.2 mg
  • Sodium: 393.7 mg
  • Total Carbs: 10.4 g
  • Dietary Fiber: 1.9 g
  • Protein: 13.3 g

View full nutritional breakdown of Turkey Soup with Whole Wheat Noodles calories by ingredient


Introduction

Made from your Left Over Turkey!
Low Fat, Low Carb, Low Sodium... Great for Diabetics Made from your Left Over Turkey!
Low Fat, Low Carb, Low Sodium... Great for Diabetics
Number of Servings: 15

Ingredients

    Butterball Whole Turkey - White Meat, 12 oz (remove)
    Turkey (dark meat), 2 cup, chopped or diced
    Water, tap, 8 cup (8 fl oz)

    Red Potato, 120 grams 1/2 cup with skins
    Celery, cooked, 1 cup,
    Carrots, cooked, 1 cup slices
    Onions, raw, .50 cup, chopped
    Canned Greenbeans, 1 can (15-16 oz)
    2 cup cooked Cream of Mushroom Soup, 1 cup or whole can is fine
    1cup of turkey gravy

    *Ronzoni Whole Wheat Wide Noodles, 2 cup cooked

Directions

In Large Pot or slow cooker add 5 cups of water then the canned mushroom soup and gravy heat until smooth the add the turkey; simmer on low heat

In small pot add 3 cup of water
boil for 5 minute the Red Potato, 120 grams 1/2 cup with skins, Celery, cooked, 1 cup,
Carrots, cooked, 1 cup slices
Onions, raw, .50 cup, chopped after 5 minutes Add green beans DO NOT DRAIN then Add the cooked veggies to the big pot Continue to simmer on low heat

In separate kettle cook the Whole Wheat Wide Noodles. When done drain & rinse and add to big pot. Continue to simmer for at least 20 minutes. Add you favorite spices such as garlic, pepper, Mrs Dash, onion powder....DO NOT ADD SALT there should be plenty! ENJOY May serve with salad and/or dinner roll



Serving Size: 15 One Cup servings