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Turkey Noodle Soup

Serves 6 to 8
Time 30 min
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.
Ingredients
  • 1 medium yellow onion, chopped
  • 2 carrots, chopped
  • 2 stalks celery, thinly sliced
  • 2 cloves garlic, finely chopped
  • 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 ground black pepper
Method

Heat a large saucepan over medium-high heat until hot. 

Add onion, carrots, celery and garlic and cook, stirring occasionally, until vegetables are tender and beginning to brown, 6 to 7 minutes. 

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.

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.
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  • 1 medium yellow onion, chopped
  • 2 carrots, chopped
  • 2 stalks celery, thinly sliced
  • 2 cloves garlic, finely chopped
  • 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 ground black pepper