1 cup (1/4" thick) slices carrot
3/4 cup chopped onion
4 garlic cloves, minced
1 cup (1/4" thick) slices celery
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 cups fat free, less-sodium chicken broth
2 cups uncooked egg noodles (I added more)
1 tablespoon low-sodium soy sauce
1 bay leaf
2 cups shredded turkey
Coarsely ground black pepper (optional)
Heat a large saucepan (I used my Dutch oven) over medium-high heat. Coat pan with cooking spray. Add carrot, onion, and garlic; saute 5 minutes or until onion is lightly browned. Add celery, salt, and 1/4 teaspoon pepper; saute 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.
Makes 4 servings.