Turkey Soup

• porcje: 8 servings
• czas aktywny: 10 minutes
• całkowity czas: 35 minutes

Składniki

2 tablespoons olive oil (or butter)

1 onion (peeled and finely chopped)

1 carrot (peeled and chopped)

1 celery rib (chopped)

8 cups (2 quarts) chicken broth (or turkey broth (see note 1)

3 cups cooked turkey (chopped or shredded)

2 teaspoons minced fresh thyme (or 1/2 teaspoon dried)

1 bay leaf

8 ounces wide egg noodles

Salt and freshly ground black pepper

minced fresh parsley (for garnish)

Wskazówki

In a large pot or Dutch oven, heat olive oil over medium-high heat until shimmering. Add onion, carrots, and celery and cook until softened, about 5 minutes.

Stir in broth, turkey, thyme, and bay leaf. Bring to simmer and cook until vegetables are tender, about 15 minutes.

Stir in noodles and cook until tender, about 5 minutes longer. Remove from heat, season to taste with salt and pepper, and garnish with fresh parsley.

Wartości Odżywcze

• Wielkość Porcji: 2 cups
• Kalorie: 222 kcal
• Tłuszcz Całkowity: 6 g
• Tłuszcz Nasycony: 1 g
• Tłuszcz Nienasycony: 4 g
• Tłuszcz Trans: 0.02 g
• Cholesterol: 64 mg
• Sód: 946 mg
• Węglowodany Całkowite: 23 g
• Błonnik Pokarmowy: 1 g
• Cukry Całkowite: 3 g
• Białko: 18 g