Easy turkey noodle soup
2
Points®
Temps total: 40 min • Préparation: 15 min • Cuisson: 25 min • Portions: 6 • Difficulté: Facile
Some recipes for turkey noodle soup feel almost more complicated than the Thanksgiving turkey itself. This one is streamlined, requiring just a few minutes of sautéing, and then everything boils together in the same pot (no need to cook the noodles separately). Aside from the leftover turkey and green beans, there’s a good chance that you’ll have most of the other ingredients on hand from prepping for your Turkey Day feast—onion, celery, carrots, thyme, and bay leaves. The whole-wheat noodles hold up and reheat well, so leftovers are great.
Ingrédients
Canola oil
1½ tsp(s)
Onion
1 cup(s)
Celery
⅔ cup(s), thinly sliced
No-salt-added chicken stock
8 cup(s)
Carrots
1 cup(s), thinly sliced
Kosher salt
1 tsp(s)
Black pepper
½ tsp(s)
Fresh thyme
4 sprig(s)
Bay leaf
2 tsp(s)
Uncooked whole wheat rotini pasta
8 oz, whole wheat egg noodles
Cooked turkey breast without skin and bone
8 oz, chopped
Cooked green beans
1 cup(s), cut into 1-in pieces
Instructions
1
Heat the oil in a Dutch oven over medium heat. Add the onion and celery; sauté 5 minutes. Stir in the chicken stock, carrots, salt, pepper, thyme, and bay leaves; bring to a boil over high heat. Stir in the noodles; reduce the heat to medium, and boil until the noodles are just tender, about 10 minutes. Stir in the turkey and green beans; cook until thoroughly heated, 2 to 3 minutes.
2
Serving size: about 2 cups
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