Enjoy this quick and easy comforting Turkey Noodle Soup full of tender egg noodles, fresh veggies, and tender shredded turkey in just 35 minutes. While this recipe does not call for it, this easy favorite could also be made in a crock pot. In the mood for something a little more hearty? You could always try a simple chili recipe.  

Lia Huber
Recipe by Cooking Light November 2005

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Read the full recipe after the video.

Recipe Summary

Yield:
4 servings (serving size: 2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Chef's Notes

This light and simple soup is the perfect way to use any leftover holiday turkey or just to have something warm on a chilly day.

Nutrition Facts

280 calories; calories from fat 23%; fat 7.2g; saturated fat 2.6g; mono fat 1.1g; poly fat 1.4g; protein 29.1g; carbohydrates 24.3g; fiber 2.3g; cholesterol 80mg; iron 2.6mg; sodium 544mg; calcium 79mg.