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Turkey Noodle Soup


Turkey Noodle Soup

The low sodium content of this recipe depends on the use of turkey that has been cooked without salt, such as moist leftover Thanksgiving turkey breast that has been basted with healthy oil and no sodium added spices instead of salted butter. If dark turkey meat is used instead, the total sodium content per serving is 270 mg.

2 servings: 257 mg. sodium per serving

2-1/2 cups low sodium chicken broth
1 celery stalk, chopped small (1/2 inch pieces)
1 small (3 oz) carrot, chopped small (1/2 inch pieces)
1/2 cup chopped onion
6 ounces cooked turkey breast, cut into bite size pieces
1/4 teaspoon black pepper
1/4 teaspoon dried thyme
1/4 teaspoon lemon pepper with onion and garlic
Pinch (1/16 teaspoon) salt
2 teaspoons fresh lemon juice
2 ounces dry Linguini noodles, broken in half
1/4 cup no salt added peas

Prep. Instructions

1. Place chopped celery, carrot and onion in a bowl.
2. Combine black pepper, thyme, lemon pepper and salt in a separate bowl.
3. Have all other ingredients on hand.

Cooking Instructions

1. Heat 1 Tablespoon oil in a stockpot. Add celery, carrot and onion. Cook until onion is soft, about 5 minutes, stirring occasionally.

2. Add spices and lemon juice. Cook for two more minutes, stirring constantly.

3. Add chicken broth, noodles and peas. Flatten noodles with a spoon to cover with broth.

4. Bring liquid to a boil. Turn heat down and simmer until noodles are cooked, about 15 minutes, stirring occasionally.

5. Add turkey. Heat through for about 2 minutes. Serve. - Copyright © 2022 Judy Reynolds