Turkey Noodle Soup
Ingredients
The soup base
-
2
tablespoons
olive oil
-
1
cup
carrots, peeled and sliced thin
-
1
cup
celery, sliced thin
-
1
cup
sweet Vidalia or yellow onion, peeled and diced small
-
4
cloves
garlic, minced
-
10-12
cups
chicken broth
-
2
leaves
bay leaves
-
½
teaspoon
dried thyme leaves
-
½
teaspoon
dried oregano
-
1
teaspoon
pepper
The noodles and turkey
-
10
ounces
wide egg noodles
-
2
cups
shredded cooked turkey
Finishing touches
-
4
tablespoons
fresh flat-leaf parsley leaves, finely chopped
-
1
tablespoon
lemon juice
-
to taste
salt
Instructions
- Heat olive oil in a large Dutch oven or stockpot over medium-high heat.
- Add carrots, celery, and onion; sauté for about 7 minutes until softened.
- Stir in garlic and sauté for another 1 to 2 minutes.
- Pour in chicken broth, add bay leaves, thyme, oregano, and pepper; bring to a boil and cook for 5 minutes until vegetables are fork-tender.
- Add egg noodles and boil for about 10 minutes until noodles are cooked through.
- Stir in shredded turkey, parsley, and lemon juice; boil for 1 to 2 minutes until turkey is warmed through.
- Adjust seasoning with salt and pepper to taste, remove bay leaves, and serve.
Nutrition Facts (estimated)
Servings
8
Calories
238
Total fat
7g
Total carbohydrates
31g
Total protein
12g
Sodium
1425mg
Cholesterol
48mg
You might also like