{soups-salads-and-salad-dressings} Turkey Noodle Soup Recipe

 

Turkey Noodle Soup Recipe

This soup is hearty and flavorful. I use leftover turkey and the carcass to prepare this soup—a little goes a long way.—Margaret Shauers, Great Bend, Kansas

  

    Prep: 20 min.
    Cook: 1-1/4 hours
    Yield: 6 Servings

Ingredients

    9 cups homemade turkey or chicken broth
    4 medium carrots, shredded
    3 celery ribs, sliced
    1 medium onion, chopped
    1 teaspoon rubbed sage
    1/2 teaspoon pepper
    3 whole cloves
    1 Spice Islands® Bay Leaf
    2 cups diced cooked turkey
    1 cup uncooked macaroni
    1/4 cup chopped fresh parsley

Directions

    In a large kettle or Dutch oven, combine the first six ingredients. Tie cloves and bay leaf in a cheesecloth bag and add to kettle; bring to a boil. Reduce heat; cover and simmer for 1 hour. Add turkey, macaroni and parsley; cover and simmer for 15-20 minutes or until the macaroni is tender and the soup is heated through. Discard spice bag. Yield: 6 servings (3 quarts).

Nutritional Facts 1 serving (1 cup) equals 179 calories, 4 g fat (1 g saturated fat), 35 mg cholesterol, 1,462 mg sodium, 18 g carbohydrate, 3 g fiber, 19 g protein.

Originally published as Turkey Noodle Soup in Taste of Home October/November 1996, p19

 

Tip

Refrigerate Chicken Soup without Noodles

When I make my favorite chicken noodle soup, I find it tastes better if I refrigerate the soup without the noodles. When it's time to serve, I add the noodles to the amount of soup I'm going to use and cook them until tender. —Martha Dimitch, Nineveh, Indiana

 

 

 

 

 

             Beth Layman  :)


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