131 Cals 5 Protein 25.5 Carbs 0.5 Fats
TOTAL TIME:
20 mins
YIELD:4 SERVINGS
COURSE:Dinner, Soup
CUISINE:American
My favorite way to use up leftover turkey is to make a delicious pot of turkey soup. This is also a great way to clean out your refrigerator!
INGREDIENTS
6 cups homemade turkey stock, or low sodium canned
1 bay leaf
1 cup diced carrot
3/4 cup chopped onion
3/4 cup diced celery
2 garlic cloves, minced
salt to taste
freshly ground black pepper
1/4 cup chopped parsley
3 oz no yolk egg noodles
2 cups leftover shredded turkey, about 8 ounces
INSTRUCTIONS
Fill a large saucepan with homemade turkey stock (or canned).
Add bay leaf, carrots, onion, celery, garlic, salt and pepper to taste and simmer 10-15 minutes, until the vegetables are soft.
Add parsley, noodles and shredded turkey; cook according to noodle directions, about 5 minutes.
Discard bay leaf and serve.
Calories: 131kcal, Carbohydrates: 25.5g, Protein: 5g, Fat: 0.5g, Sodium: 57mg, Fiber: 4.5g, Sugar: 2.5gBlue Smart Points:3Green Smart Points:4Purple Smart Points:3Points +:3
