Leftover Turkey Noodle Soup
Minutes Prep time: 20
Minutes Total time: 30
Servings: 4
Difficulty: easy
Minutes Prep time: 20
Minutes Total time: 30
Servings: 4
Difficulty: easy
2 tablespoons Parkay® Original Spread-tub
1-1/2 cups frozen chopped vegetable blend for seasoning (onion, celery, bell pepper)
1 cup frozen sliced carrots
2 cups chopped cooked turkey
2 cups dry wide egg noodles, uncooked
1 pkg (32 oz each) reduced-sodium chicken broth
1/4 teaspoon ground black pepper
1/4 teaspoon parsley flakes
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 48 mg | 5% |
Carbohydrate | 22 g | 7% |
Cholesterol | 92 mg | 31% |
Total Fat | 8 g | 12% |
Iron | 2 mg | 13% |
Calories | 284 kcal | 14% |
Sodium | 970 mg | 40% |
Protein | 28 g | 56% |
Saturated Fat | 2 g | 10% |
Sugars | 4 g | 0 |
Vitamin C | 2 mg | 4% |
Melt Parkay in large saucepan over medium-high heat; add all frozen vegetables. Cook 3 to 5 minutes or until onions are tender, stirring occasionally.
Add turkey; cook 2 minutes or until hot. Add noodles, broth, pepper and parsley flakes to saucepan; stir to combine. Bring to a boil. Reduce heat and cook 7 to 10 minutes or until noodles are tender.
Leftover Turkey Noodle Soup