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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (755g) Recipe makes 4 servings |
||
| Calories 512 | ||
| Calories from Fat 114 | (22%) | |
| Amount Per Serving | %DV | |
| Total Fat 12.7g | 19% | |
| Saturated Fat 3.5g | 17% | |
| Monounsaturated Fat 4.6g | ||
| Polyunsaturated Fat 3.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 115mg | 38% | |
| Sodium 597mg | 24% | |
| Potassium 1108mg | 31% | |
| Total Carbohydrate 51.6g | 17% | |
| Dietary Fiber 5.1g | 20% | |
| Sugars 6.7g | ||
| Protein 49.5g | 99% | |
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Turkey Soup With Egg Noodles and Vegetables
By: Bev
Nov 13, 2005
I was looking for a way to use up some leftover turkey - Lo and Behold I came up with this wonderful soup from the Food Network on Quick Fix Meals with Robin Miller. Seeing as the holidays are right around the corner and there will be plenty of leftover turkey in our kitchens, I thought I would share my new found treasure with you 
This recipe is super easy and tastes great! Your family will never know they are eating leftovers. I hope you enjoy this recipe as much as I did.
SERVES 4 -6
Ingredients
- 2 teaspoons olive oil or vegetable oil
- 2 leeks, cleaned and chopped
- 2 carrots, peeled and chopped (I slice them)
- 1 garlic clove, minced
- 1 stalk celery, chopped
- 3-4 cups cooked turkey, shredded
- 2-3 bay leaves
- 2 teaspoons dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 8 cups reduced-sodium chicken broth
- 6 ounces egg noodles, uncooked
- 1 cup frozen green pea
- 2 tablespoons fresh parsley leaves, chopped
Directions
1
Heat oil in a large stock pot or Dutch oven over medium heat.2
Add leeks, carrots, garlic, and celery; saute 4 minutes, or until soft.3
Add turkey, bay leaves, thyme, salt and black pepper; stir to mix well.4
Add chicken broth and bring mixture to a boil.5
Reduce heat to medium-low, partially cover and simmer 10 minutes.6
Return mixture to a boil and add egg noodles.7
Cook 10 minutes, until egg noodles are just tender.8
Stir in peas and cook until peas are just heated through, about 1 minute.9
Remove from heat, discard bay leaves and stir in parsley.10
Serves 4-6.
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- Course > Soups > Clear
- Main Ingredient > Meat > Poultry > Turkey
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Dietary > Lighter Fare > Healthy
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Featured Reviews for This Recipe
From: So Cal Gal
On Oct 20, 2008
The perfect turkey noodle soup--a wonderful blend of flavors and textures!! It's chicken noodle soup kicked up a notch! Out of necessity I had to sub chicken for the turkey and whole wheat egg noodles for the regular kind--but this soup still turned out great. Thanks for sharing Bev!!
From: HollygolightlyinChicago
On Dec 4, 2007
This was perfect for using my leftovers from Thanksgiving. Thanks so much! I forgot the celery and used a can of LeSeur peas instead of frozen peas.
From: Grease
On Dec 5, 2007
Hi Bev, I doubt that #20 in the ratings makes much difference but it's "Another winner"! Sure wish I could find reduced sodium broth! I usually eliminate the salt for this reason and add back what's needed when I serve the dish. I made the recipe as described with the exceptions noted above and will never again rely on dry turkey breast sandwiches to use up the leftovers!
From: crunchymomof2
On Jan 12, 2008
mmm...delicious! This was almost 2 meals for my family of 3.5 next time I'll double it. I used onions instead of leeks this time around. I also used a pound of ground turkey & whole wheat egg noodles. I'll be making this again soon!
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