Turkey Noodle Soup

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

Yield: 4 servings (serving size: 2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 280
  • Calories from fat: 23%
  • Fat: 7.2g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 1.1g
  • Polyunsaturated fat: 1.4g
  • Protein: 29.1g
  • Carbohydrate: 24.3g
  • Fiber: 2.3g
  • Cholesterol: 80mg
  • Iron: 2.6mg
  • Sodium: 544mg
  • Calcium: 79mg

Ingredients

  • 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)

Preparation

  1. 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.
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