Turkey Noodle Soup

The turkey recipe from yesterday came out great! If you have 2 cups of leftover turkey you can make this great soup. No turkey? That's OK too. Simply ask the deli counter to cut you 1 inch thick slices of real turkey breast to equal 2 cups(not the processed stuff). This is a quick recipe maybe 30 minutes tops. I serve it with some fresh whole grain bread if I have it. 

Turkey Noodle Soup

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.

Ingredients

1 medium onion, chopped
2 carrots, chopped
2 ribs celery, thinly sliced
2 cloves garlic, minced
4 cups low-sodium chicken 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 

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.

Nutrition

Per serving: 220 calories (35 from fat), 4g total fat, 1g saturated fat, 30mg cholesterol, 220mg sodium, 32g total carbohydrate (4g dietary fiber, 3g sugar), 17g protein

Thanks to Wholefoodsmarket.com for this recipe.