There’s something about homemade soup that feels like a warm hug. Soothing when you are sick and comforting just about any time, turkey (or chicken) noodle soup is healthy, simple to make and an excellent way to use up leftovers. Homemade stock or low-sodium broth helps cut some of the salt. Lean turkey and vegetables fill out the soup and fresh thyme, garlic and onion flavor the soup without adding extra fat or sodium. When choosing soup noodles, look for packages that are high in fiber and free of cholesterol.
This soup freezes well. As the weather gets colder it will be the perfect weeknight dinner to pull from the freezer to warm your family on a chilly night.
|1 teaspoon olive oil|
|3 celery stalks|
|1 small onion, chopped|
|2-3 cloves of garlic, minced|
|1-2 sprigs of fresh thyme (rosemary would also be delicious)|
|2 quarts (8 cups) homemade turkey stock or fat-free low sodium chicken broth|
|6 oz (a little over 3 cups) dry extra wide noodles, preferably high fiber|
|½ lb cooked turkey or chicken, shredded (about 2 cups)|
|Salt and pepper to taste|
- Peel carrots (be sure to add carrot and onion peels to your stock scrap freezer bag) and slice into ¼ inch rounds. Slice celery into ¼ inch half moons.
- Heat olive oil over medium heat in a large pot or dutch oven. Add carrots, celery, onion and garlic. Sauté vegetables without browning until onion has softened, about six minutes.
- In a separate pot, cook your noodles in boiling water according to package directions and drain. It is possible to cook the noodles in your soup, but some of your stock will be absorbed. leaving you with less liquid for your soup.
- Add fresh thyme and stock to the vegetables. Bring to a boil and then rapidly reduce to a simmer. Simmer soup until vegetables are soft, about 5-6 minutes.
- Once vegetables have softened, add cooked and drained noodles and shredded turkey to the pot. Simmer until turkey is warmed through and soup is hot. Remove thyme sprigs and serve.
|Calories||195||Total Fat||3 g|
|Saturated Fat||1 g||Monounsaturated Fat||1 g|
|Polyunsaturated Fat||1 g||Trans Fat||0 g|
|Cholesterol||38 mg||Sodium||202 mg|
|Potassium||316 mg||Total Carbohydrate||26 g|
|Dietary Fiber||4 g||Sugars||3 g|