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.
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 servingsWinter Soup Fall Slow Cooker Thanksgiving