Turkey Noodle Soup
4

Serves 6 to 8

What better way to use leftover turkey from Thanksgiving than to make a satisfying pot of turkey noodle soup? Our hearty version gets a nutritional boost from kale and whole-wheat elbow macaroni.

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    Ingredients: 
    • 1 medium onion, chopped
    • 2 carrots, chopped
    • 2 ribs celery, thinly sliced
    • 2 cloves garlic, minced
    • 4 cups low-sodium chicken broth or homemade turkey broth
    • 4 sprigs fresh thyme
    • 1 bunch kale, thick stems removed and leaves thinly sliced
    • 2 cups whole-wheat elbow macaroni
    • 2 cups (10 ounces) cubed or shredded cooked turkey breast
    • 1/4 teaspoon freshly ground black pepper
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    Method: 

    Heat a large saucepan over medium-high heat until hot. Add onion, carrots, celery and garlic and cook 6 to 7 minutes or until vegetables are tender and beginning to brown, stirring occasionally. Stir in broth, 4 cups water and thyme and bring to a boil. Add kale and macaroni and return to a boil. Cook about 5 minutes or until macaroni is al dente. Stir in turkey and pepper and cook 2 to 3 minutes longer or until turkey is heated through. Remove thyme sprigs before serving.

    Nutritional Info: 
    Per Serving:200 calories (35 from fat), 4g total fat, 1g saturated fat, 30mg cholesterol, 220mg sodium, 32g carbohydrate (4g dietary fiber, 3g sugar), 17g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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