Turkey Noodle Soup (using leftovers)

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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

    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.

TAGS:  Poultry | Soup | Poultry Soup |

Member Ratings For This Recipe


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    I added poultry seasoning and changed the noodles. - 12/21/18