Turkey Soup

• 份量: 8 servings
• 活動時間: 10 minutes
• 總時間: 35 minutes

食材

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)

步驟

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.

營養

• 每份大小: 2 cups
• 卡路里: 222 kcal
• 總脂肪: 6 g
• 飽和脂肪: 1 g
• 不飽和脂肪: 4 g
• 反式脂肪: 0.02 g
• 膽固醇: 64 mg
• 鈉: 946 mg
• 總碳水化合物: 23 g
• 膳食纖維: 1 g
• 總糖: 3 g
• 蛋白質: 18 g