Curried Turkey Soup

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  • Makes: 5 servings
  • Start to Finish: 15 mins

Curried Turkey Soup

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Directions

  1. In a large sauepan, combine water, the flavoring packet from noodles, and curry powder. Bring to boiling.
  2. Break up noodles. Add noodles and mushrooms to mixture in saucepan; reduce meat. Simmer, uncovered, for 3 minutes. Stir in turkey, apple, and water chestnuts; heat through. Makes 5 servings.

From the Test Kitchen

Dietary Exchanges:

1 starch, 2 lean meat.

Test Kitchen Tip:

If you don't have any leftover turkey or chicken, used roasted chicken from the supermarket deli. Or, poach 3/4 pound skinless, boneless chicken breast halves. Place chicken in a skillet with 1-1/2 cups water. Bring to boiling; reduce heat. Simmer, covered, for 12 to 14 minutes or until chicken is tender and no longer pink. Drain; cut into cubes.

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Nutrition Facts (Curried Turkey Soup)

  • Per serving:
  • 221 kcal ,
  • 8 g fat
  • (1 g sat. fat ,
  • 54 mg chol. ,
  • 362 mg sodium ,
  • 17 g carb. ,
  • 1 g fiber ,
  • 20 g pro.
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