View Full Version : Turkey Noodle Soup

November 29th, 2007, 01:54 PM
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.

4 servings (serving size: 2 cups)

Nutritional Information
CALORIES 280(23% from fat); FAT 7.2g (sat 2.6g,mono 1.1g,poly 1.4g); PROTEIN 29.1g; CHOLESTEROL 80mg; CALCIUM 79mg; SODIUM 544mg; FIBER 2.3g; IRON 2.6mg; CARBOHYDRATE 24.3g