Turkey Noodle Soup

By Judy1

Amount per serving
Calories: 280
Calories from fat: 23%
Fat: 7.2g
Saturated fat: 2.6g
Monounsaturated fat: 1.1g
Polyunsaturated fat: 1.4g
Protein: 29.1g
Carbohydrate: 24.3g
Fiber: 2.3g
Cholesterol: 80mg
Iron: 2.6mg
Sodium: 544mg
Calcium: 79mg

Ingredients

• 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)

Preparation

Step 1

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.