Turkey Noodle Soup (using leftovers)
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 182.0
- Total Fat: 4.3 g
- Cholesterol: 55.2 mg
- Sodium: 1,553.6 mg
- Total Carbs: 20.4 g
- Dietary Fiber: 1.8 g
- Protein: 24.1 g
View full nutritional breakdown of Turkey Noodle Soup (using leftovers) calories by ingredient
Introduction
Yummy, turkey noodle. I make this after Thanksgiving with the leftover turkey! Yummy, turkey noodle. I make this after Thanksgiving with the leftover turkey!Number of Servings: 4
Ingredients
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2 Tsp Margarine
Carrots, raw, 2 medium
Celery, raw, 1 stalk, medium
Onions, raw, .5 medium
Thyme, ground, .5 tsp
Stock, Campbell's Real Chicken, salt reduced, 907 gram (one box)
1 whole bay leaf, (0.25 tsp)
Turkey (light meat), 1.5 cup, chopped or diced
Egg Noodles - catelli thin for soup, 1 cup
Salt, To Taste
Pepper, black, To Taste
Tips
Can also use leftover carrots if you have any as well as any other leftover veggies you may have.
Directions
1. Heat butter in a sauce pan with carrot, onion, celery and thyme. About 8 mins until just soft.
2. Add chicken stock and bring to a boil. You can add the bay leaf at this point (bay leaf can be omitted)
3. Once boiling add turkey and noodles and reduce heat slightly until noodles are tender or to your liking.
4. Add salt and pepper at any point and serve. ( I add a slight amount in on step one).
Enjoy!
Serving Size: Could serve 4
Number of Servings: 4
Recipe submitted by SparkPeople user KAITLINJ.
2. Add chicken stock and bring to a boil. You can add the bay leaf at this point (bay leaf can be omitted)
3. Once boiling add turkey and noodles and reduce heat slightly until noodles are tender or to your liking.
4. Add salt and pepper at any point and serve. ( I add a slight amount in on step one).
Enjoy!
Serving Size: Could serve 4
Number of Servings: 4
Recipe submitted by SparkPeople user KAITLINJ.
Member Ratings For This Recipe
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