Monday, November 26, 2012

Turkey Noodle Soup

This was the first year I used my leftover turkey for something other than sandwiches, and it was perfect for a chilly day.  You can substitute a rotisserie chicken if you are all out of leftovers.  It is a light recipe at only 280 calories per serving and 7.2 grams of fat.  Much needed a couple days after Thanksgiving!  Enjoy!
Cooking spray
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.  

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