Turkey Noodle Soup
cups reduced-sodium chicken broth
cups chopped cooked turkey or chicken
cup thinly sliced carrots
medium onion, cut into thin wedges
cup thinly sliced celery
cups dried wide noodles
medium yellow summer squash, quartered lengthwise and sliced (1-1/3 cups)
tablespoons lemon juice
- In a large saucepan combine chicken broth, water, turkey, carrots, onion, celery, and, if using, dried thyme. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes.
- Stir in noodles and squash. Cook, uncovered, for 10 to 12 minutes or until noodles are tender. Stir in lemon juice and, if using, fresh thyme. Cook, uncovered, for 1 minute more. Makes 5 servings.
Nutrition Facts(Turkey Noodle Soup)
- Per serving:
- 165 kcal cal.,
- 3 g fat
- (1 g sat. fat,
- 46 mg chol.,
- 428 mg sodium,
- 18 g carb.,
- 2 g fiber,
- 3 g sugar,
- 17 g pro.
- Percent Daily Values are based on a 2,000 calorie diet