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It's been 25 years since I cut this recipe out of a newspaper, and I've made it countless times since then. We like it so well that I always boil the leftover turkey bones and freeze the broth with turkey meat in quart containers, so it's available whenever I want to make soup.
This recipe is:
Quick
Diabetic Friendly
Nutritional Analysis: One serving (1-1/2 cups) equals 242 calories, 3 g fat (1 g saturated fat), 51 mg cholesterol, 284 mg sodium, 27 g carbohydrate, 4 g fiber, 25 g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1 starch.
Originally published as Chunky Turkey Vegetable Soup in Cooking for One or Two Cookbook , p66
Refrigerate Chicken Soup without NoodlesWhen I make my favorite chicken noodle soup, I find it tastes better if I refrigerate the soup without the noodles. When it’s time to serve, I add the noodles to the amount of soup I’m going to use and cook them until tender. —Martha Dimitch, Nineveh, Indiana
When I make my favorite chicken noodle soup, I find it tastes better if I refrigerate the soup without the noodles. When it’s time to serve, I add the noodles to the amount of soup I’m going to use and cook them until tender. —Martha Dimitch, Nineveh, Indiana
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Reviewed on Dec. 05, 2011 by SashaLouise
Absolutely deelicious!!! I didn't have any chicken broth, so use watered-down chicken soup. The best warm-up-on-a-frosty-morning soup ever!!!
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