Turkey Noodle Soup for Two Recipe

3.5 1 2
Turkey Noodle Soup for Two Recipe
Turkey Noodle Soup for Two Recipe photo by Taste of Home
Publisher Photo

Turkey Noodle Soup for Two Recipe

Read Reviews
3.5 1 2
Publisher Photo
Doris Nehoda writes from Coos Bay, Oregon, "My husband must eat a very low-fat diet, so I'm always experimenting to find thins that will agree with his stomach, too. This easy economical recipe makes two generous servings. Sometimes I substitute chicken, or a different pasta or vegetable."
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. Cook: 35 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. Cook: 35 min.

Ingredients

  • 2 cups water
  • 3/4 cup cubed cooked turkey breast
  • 1 celery rib with leaves, sliced
  • 1/4 cup chopped onion
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/8 teaspoon dried marjoram
  • 1/8 teaspoon pepper
  • 1 bay leaf
  • 1/2 cup cubed peeled potatoes
  • 1/4 cup frozen peas
  • 1/4 cup uncooked yolk-free wide noodles
  • Dash browning sauce, optional

Directions

In a large saucepan, combine the first nine ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes or until celery is tender.
Add the potato, peas and noodles; cover and simmer 15 minutes longer or until potatoes are tender. Discard bay leaf. Stir in browning sauce if desired. Yield: 2 servings.
Originally published as Turkey Noodle Soup in Light & Tasty December/January 2005, p58

Nutritional Facts

1-1/2 cups: 156 calories, 1g fat (0 saturated fat), 45mg cholesterol, 659mg sodium, 18g carbohydrate (0 sugars, 3g fiber), 19g protein. Diabetic Exchanges: 2 lean meat, 1 starch.

  • 2 cups water
  • 3/4 cup cubed cooked turkey breast
  • 1 celery rib with leaves, sliced
  • 1/4 cup chopped onion
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/8 teaspoon dried marjoram
  • 1/8 teaspoon pepper
  • 1 bay leaf
  • 1/2 cup cubed peeled potatoes
  • 1/4 cup frozen peas
  • 1/4 cup uncooked yolk-free wide noodles
  • Dash browning sauce, optional
  1. In a large saucepan, combine the first nine ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes or until celery is tender.
  2. Add the potato, peas and noodles; cover and simmer 15 minutes longer or until potatoes are tender. Discard bay leaf. Stir in browning sauce if desired. Yield: 2 servings.
Originally published as Turkey Noodle Soup in Light & Tasty December/January 2005, p58

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MY REVIEW
Allspice_Mo User ID: 760690 79571
Reviewed Jul. 17, 2010

"I cooked a wild turkey that I had in the freezer and this worked perfect to use up some of it as there are only 2 of us now. It was quite delicious and I am diabetic as well as have heart failure so this is a blessing to find and is easy and quick to make too. I have fresh zucchine in my garden no so added some of that and next time I will also add some of the yellow squash just to give it some additional color. I think celery would also be a good addition and not add fat or very many calories either. Quite a diversied recipe really, I think you could add most any veggies on hand. Thanks for posting."

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