Turkey Noodle Soup
- 1 Tbsp. canola oil
- 1 lb. carrots, chopped
- 1 lb. celery hearts, chopped
- 1 yellow onion, chopped
- 1 ½ lbs. turkey breast, cooked and chopped
- 2 (32 oz.) containers low sodium chicken broth
- 8 oz. whole grain egg noodles
- 2 Tbsp. dried oregano
- 2 tsp. dried basil
- ½ tsp. ground black pepper
Directions1. Heat canola oil in a large stock pot to medium-high heat. When hot, add carrots, celery and onion and cook, stirring, until starting to soften, about 10 minutes. 1. Add turkey breast and sauté 2-3 minutes. 1. Add chicken broth, egg noodles, oregano, basil and ground black pepper. Turn heat up to a boil, then turn down to medium-high and simmer for 15-20 minutes, until noodles are cooked through. Adjust seasoning, if necessary. 1. Soup can remain on low heat until ready to serve.
For gluten free: Use gluten free egg noodles in place of standard egg noodles.
Per Serving: Calories 270, Total Fat 4g (Saturated 4g, Trans 0g), Cholesterol 45mg, Sodium 640mg, Total Carbohydrate 32g (Dietary Fiber 6g, Sugars 5g), Protein 27g, Vitamin A 170%, Vitamin C 10%, Calcium 4%, Iron 10% *Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
Serves: 8 servingsThanksgiving Kid-friendly Gluten Free Winter Soup Fall Slow Cooker Dairy Free