Turkey Soup

• servings: 8 servings
• active time: 10 minutes
• total time: 35 minutes

Ingredients

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)

Directions

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.

Nutrition

• Serving Size: 2 cups
• Calories: 222 kcal
• Total Fat: 6 g
• Saturated Fat: 1 g
• Unsaturated Fat: 4 g
• Trans Fat: 0.02 g
• Cholesterol: 64 mg
• Sodium: 946 mg
• Total Carbohydrate: 23 g
• Dietary Fiber: 1 g
• Total Sugars: 3 g
• Protein: 18 g