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Turkey Noodle Soup
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
| Ingredients | |
| Cooking spray | |
| 1 cup (1/4-inch-thick) | slices carrot |
| 3/4 cup | chopped onion |
| 4 | garlic cloves, minced |
| 1 cup (1/4-inch-thick) | slices celery |
| 1/4 teaspoon | salt |
| 1/4 teaspoon | freshly ground black pepper |
| 6 cups | fat-free, less-sodium chicken broth |
| 2 cups (3 ounces) | uncooked egg noodles |
| 1 tablespoon | low-sodium soy sauce |
| 1 | bay leaf |
| 2 cups | shredded turkey, (about 8 ounces) |
| Coarsely ground black pepper, (optional) | |
Preparation
Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add carrot, onion, and garlic; sauté 5 minutes or until onion is lightly browned. Add celery, salt, and 1/4 teaspoon pepper; sauté 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.
Nutritional Information
Calories:
280 (23% from fat)
Fat:
7.2g (sat 2.6g,mono 1.1g,poly 1.4g)
Protein:
29.1g
Carbohydrate:
24.3g
Fiber:
2.3g
Cholesterol:
80mg
Iron:
2.6mg
Sodium:
544mg
Calcium:
79mg
Lia Huber, Cooking Light, NOVEMBER 2005
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