Home Recipes Turkey Noodle Soup

Turkey Noodle Soup

by Erika Nicole Kendall

Cooking spray
1  cup  (1/4-inch-thick) slices carrot
3/4  cup  chopped onion
4  garlic cloves, minced
1  cup  (1/4-inch-thick) slices celery
1/4  teaspoon  salt
1/4  teaspoon  freshly ground black pepper
6  cups chicken broth
2  cups  (3 ounces) uncooked egg noodles
1  tablespoon soy sauce
1  bay leaf
2  cups  shredded turkey (about 8 ounces)
Coarsely ground black pepper (optional)

Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add carrot, onion, and garlic; sauté 5 minutes or until onion is lightly browned. Add celery, salt, and 1/4 teaspoon pepper; sauté 3 minutes. Add broth and next 3 ingredients (through bay leaf); bring to a boil. Reduce heat, and simmer 5 minutes. Add shredded turkey; cook 3 minutes. Discard bay leaf. Sprinkle with coarsely ground black pepper, if desired.

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