Turkey Noodle Soup

Turkey Noodle Soup Recipe
Enjoy comforting Turkey Noodle Soup full of tender egg noodles, fresh veggies, and tender shredded turkey in just 35 minutes.


4 servings (serving size: 2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 280
Caloriesfromfat 23 %
Fat 7.2 g
Satfat 2.6 g
Monofat 1.1 g
Polyfat 1.4 g
Protein 29.1 g
Carbohydrate 24.3 g
Fiber 2.3 g
Cholesterol 80 mg
Iron 2.6 mg
Sodium 544 mg
Calcium 79 mg


Cooking spray
1 cup (1/4-inch-thick) slices carrot
3/4 cup chopped onion
4 garlic cloves, minced
1 cup (1/4-inch-thick) slices celery
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 cups fat-free, less-sodium chicken broth
2 cups (3 ounces) uncooked egg noodles
1 tablespoon low-sodium soy sauce
1 bay leaf
2 cups shredded turkey (about 8 ounces)
Coarsely ground black pepper (optional)


Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add carrot, onion, and garlic; sauté 5 minutes or until onion is lightly browned. Add celery, salt, and 1/4 teaspoon pepper; sauté 3 minutes. Add broth and next 3 ingredients (through bay leaf); bring to a boil. Reduce heat, and simmer 5 minutes. Add shredded turkey; cook 3 minutes. Discard bay leaf. Sprinkle with coarsely ground black pepper, if desired.

Lia Huber,

Cooking Light

November 2005
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