Soup

Chicken/Turkey Noodle Soup is for Soup.

Chicken/Turkey Noodle Soup takes 20 minutes to prepare.

Chicken/Turkey Noodle Soup takes 120 minutes to cook.

Chicken/Turkey Noodle Soup makes 16 servings.

The ingredients for Chicken/Turkey Noodle Soup are:

2 1/2 lbs chicken or turkey breast
12 oz bag frozen mixed vegetables, thawed
8 oz can mushrooms, drained
1 med. onion, diced
1 bell pepper, diced (any color)
1 med. potato, diced
8 garlic cloves, minced
4 c. homemade turkey gravy
8 c. chicken broth or water and bouillon to make broth
1 tsp. marjoram, dried
1 tsp. chevril, dried
1 tsp. basil, dried
1 tsp. oregano, dried
1 tsp. poultry seasoning
12 oz. whole wheat noodles
1 Tbsp. olive oil
salt and pepper to taste

Here is how you make Chicken/Turkey Noodle Soup:

Cook chicken until done. Cut chicken or turkey into about 1" pieces. Saute all vegetables in oil for about 5 min. Add herbs and spices. Mix through vegetables well. Add chicken, broth, and gravy. Heat to boiling and then turn down to simmer for about an hour. Add noodles and cook 20 minutes or until noodles are done. May have to add more broth or water. Sprinkle with parsley.Notes:I use leftover turkey or chicken, can use rotiserrie chicken also. I use about 2-3 tsp. of extra chicken bouillon to add a little more flavor to soup. Feel free to change any vegetables to your preference. I have added spinach to this and it is good. Change up the recipe by using orzo, brown rice, barley, or any other pasta or grain.I use as much low-fat or fat free products to make this soup as nutritional as I can.Made this in a 5 qt. soup pot and it was not quite full so I figured it at 4 qts. and about 1 c. per serving. Number of Servings: 16Recipe submitted by SparkPeople user SLEE6894.

The nutritional information for Chicken/Turkey Noodle Soup is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 224.7

• Total Fat: 4.3 g
• Cholesterol: 31.7 mg
• Sodium: 1,860.9 mg
• Total Carbs: 28.8 g
• Dietary Fiber: 4.2 g
• Protein: 18.1 g