Gingery turkey noodle soup
4
Points®
Total time: 40 min • Prep: 20 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Hearty and comforting, this turkey noodle soup gets added flavor from ginger and garlic and is filled with a variety of fresh vegetables. Bulk up the veggies in this soup by adding 1 cup thawed frozen petite green peas along with the turkey and parsley in step 3.
Ingredients
Olive oil
4 tsp
Uncooked turkey breast cutlets
½ pound(s)
Black pepper
¼ tsp
Uncooked leeks
2 medium
Carrots
2 large
Celery
2 rib(s), medium
Garlic
2 clove(s)
Fresh ginger
2 tsp
Chicken broth
6 cup(s)
Uncooked egg noodles
1½ cup(s)
Fresh parsley
2 Tbsp
Table salt
¼ tsp
Instructions
1
Heat 2 tsp oil in Dutch oven over medium-high heat. Sprinkle turkey with 1/8 tsp pepper. Add turkey and cook, stirring occasionally, just until cooked through, about 2 minutes. Transfer turkey to medium bowl and keep warm.
2
Heat remaining 2 tsp oil in same pot over medium heat. Add leeks, carrots, celery, and remaining 1/8 tsp pepper; cover and cook, stirring occasionally, until vegetables are tender, about 5 minutes. Add garlic and ginger; cook, stirring constantly, just until fragrant, about 30 seconds. Add broth, cover, and bring to boil over high heat.
3
Stir noodles into broth mixture; reduce heat and cook, covered, until noodles are tender, about 7 minutes. Stir in turkey and parsley and season to taste with salt.
4
Serving size: 2 cups
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