Turkey Soup with Egg Noodles and Vegetables

By bridgetinma

Nutrition Facts
Serving Size 522 g
Amount Per Serving
Calories 299 Calories from Fat 67
% Daily Value*
Total Fat 7.4g 11%
Saturated Fat 2.2g 11%
Trans Fat 0.0g
Cholesterol 79mg 26%
Sodium 386mg 16%
Total Carbohydrates 18.6g 6%
Dietary Fiber 2.9g 12%
Sugars 4.6g
Protein 37.2g
Vitamin A 84% • Vitamin C 28%
Calcium 8% • Iron 23%

Nutrition Grade A

* Based on a 2000 calorie diet
Nutritional Analysis
Good points
High in niacin
High in phosphorus
Very high in selenium
Very high in vitamin A
High in vitamin B6

Ingredients

• 2 teaspoons olive or vegetable oil
• 2 leeks, cleaned and chopped
• 2 carrots, peeled and chopped
• 1 clove garlic, minced
• 1 stalk celery, chopped
• 3 to 4 cups leftover cooked turkey, shredded or cubed
• 2 to 3 bay leaves
• 2 teaspoons dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 8 cups reduced-sodium chicken broth
• 6 ounces uncooked egg noodles
• 1 cup frozen green peas
• 2 tablespoons chopped fresh parsley leaves

Details

Servings 6
Adapted from foodnetwork.com

Preparation

Step 1

Heat oil in a large stock pot or Dutch oven over medium heat. Add leeks, carrots, garlic, and celery and saute 4 minutes, until soft. Add turkey, bay leaves, thyme, salt, and black pepper and stir to mix well. Add chicken broth and bring mixture to a boil. Reduce heat to medium-low, partially cover and simmer 10 minutes.

Return mixture to a boil and add egg noodles. Cook 10 minutes, until egg noodles are just tender. Stir in peas and cook until peas are just heated through, about 1 minute.

Remove from heat, discard bay leaves and stir in parsley.