Rich Turkey, Vegetable, and Noodle Soup
Ingredients:
8 cups low-sodium chicken or turkey broth
1 cup cubed potatoes
2 cups sliced carrots
1 cup sliced celery
¼ cup chopped onion
¾ cup frozen peas or baby lima beans
1 teaspoon salt
2 cups uncooked whole wheat noodles
2 cups cooked turkey meat, diced
Directions:
1. In a large pot combine turkey broth, vegetables, and salt.
2. Cook for 15 minutes. Add noodles and turkey, heat to a boil and simmer 15 minutes or until noodles are done.
Note: This is a great way to use leftover Thanksgiving turkey!
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This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP. The Supplemental Nutrition Assistance Program (SNAP) \ provides nutrition assistance to people with low income. It can help you buy nutritious foods for a better diet. To find out more, contact the Montana Public Assistance Helpline at 1-888-706-1535 or apply.mt.gov. Montana State University Extension is an ADA/EO/AA/Veteran's Preference Employer and Provider of Educational Outreach.