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!

Ingredients

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)

Directions

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.