This soup is a variation from the traditional chicken noodle soup. Like that classic, it is filled with plenty of tender noodles and fresh vegetables, but with the substitution of juicy turkey. This is also a great way to use up the leftover turkey on the Friday after Thanksgiving. It is pictured here with Oregano Breadsticks (Recipe ID #180277).
Heat a large saucepan over medium-high heat; coat 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; bring to a boil. Reduce heat, and simmer 5 minutes. Add turkey; cook 3 minutes. Discard bay leaf. Sprinkle with coarsely ground black pepper, if desired.
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|Serving Size: 1 Serving (252g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 166 (36%)|
|Amt Per Serving||% DV|
|Total Fat 18.4g||25 %|
|Saturated Fat 5.3g||27 %|
|Monounsaturated Fat 6.2g|
|Polyunsanturated Fat 4.8g|
|Cholesterol 201.3mg||62 %|
|Sodium 346.6mg||12 %|
|Potassium 574.4mg||15 %|
|Total Carbohydrate 23.1g||7 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 20.8g|
|Protein 48.4g||69 %|
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Calories per serving: 462
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