Turkey-Noodle-Soup
Turkey-Noodle-Soup ~ A Family Favorite
Turkey-Noodle-Soup with Spinach
After you taste this soup, you'll never crave canned varieties again. Fresh carrots, celery, spinach, juicy bites of turkey, and whole wheat noodles take the classic noodle soup to new heights. Any short shape of whole wheat pasta, such as macaroni or shells, works nicely if noodles aren't available. Serves: 8 Prep: 15 min Cook: 25 min
Total: 40 min Ingredients; 4 oz. whole wheat noodles, cooked 1 Tbs. canola oil 1/2 c. chopped sweet onion 1/2 c. chopped carrot 1/2 c. chopped celery 1 tsp. dried sage 12 oz. ground turkey breast 2 cans (14 1/2 ounces each) fat-free reduced-sodium chicken broth 4 c. water 1 Tbs. balsamic vinegar 1/2 tsp. sea salt 1 bag (6 ounces) baby spinach leaves fresh ground black pepper
Preparation; 1. Cook the noodles according to the package directions. Drain and set aside. 2. Meanwhile, in a pot over medium heat, warm the oil. Add the onion, carrot, celery and sage. Cook, stirring occasionally, for 5 minutes or until the vegetables start to soften. Add the turkey. Cook, breaking up the turkey with the back of a spoon, for about 4 minutes longer, or until the turkey is no longer pink. 3. Add the broth, water, vinegar, and sea salt. Simmer for about 5 minutes, or until hot. Do not boil. Stir in the spinach and reserved noodles. Remove from the heat and let rest for about 5 minutes. Season with fresh ground pepper to taste. Nutritional Facts: Per turkey-noodle-soup serving Calories 135.1 cal. Fat 2.8 g. Sat. Fat 0.1 g. Cholesterol 16.9 mg. Sodium 447.5 mg. Carbs 15.1 g. Total Sugars 1.7 g. Dietary Fiber 2.3 g. Protein 13.8 g. 
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