Turkey Noodle Soup

🛒 Ingredients

• Cooked Turkey Breast, shredded 80 g · 104 kcal
• Chicken or Turkey Broth, low sodium 300 g · 12 kcal
• Egg Noodles, cooked 50 g · 65 kcal
• Carrot, diced 40 g · 16 kcal
• Celery, diced 30 g · 5 kcal
• Onion, diced 20 g · 8 kcal
• Olive Oil 5 g · 45 kcal
• Garlic, minced 3 g · 4 kcal
• Fresh Parsley, chopped 2 g · 1 kcal
• Dried Thyme 0 g · 1 kcal
• Bay Leaf 0 g · 0 kcal

👨‍🍳 Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add diced carrots, celery, and onion; sauté for 5-7 minutes until softened.
2. Stir in minced garlic, dried thyme, and bay leaf; cook for another minute until fragrant. Pour in the chicken or turkey broth.
3. Bring the broth to a boil, then reduce heat to a simmer, cover, and cook for 15-20 minutes, or until vegetables are tender.
4. Add the cooked, shredded turkey and egg noodles to the pot. Continue to simmer for 5-7 minutes, or until noodles are fully cooked to your liking.
5. Remove the bay leaf. Season with salt and black pepper to taste. Ladle into bowls and garnish with fresh chopped parsley before serving.