Anita's Tried & True Heart Healthy Recipes

Turkey Noodle Soup

Adapted from
8 servings

3  c  chicken broth  1  tbsp  white vinegar 
1  c  water  1/2 tsp  salt 
1  c  celery, sliced  1/8 tsp  white pepper 
1  c  carrot, sliced  2  ozs  No Yolks egg noodle substitute, uncooked 
8  ozs  turkey light meat, skinless, cubed  10  ozs  frozen peas, thawed 
In a 3 1/2-quart cooker, combine broth, water, celery, carrots, turkey, vinegar, salt, and white pepper. Cover and cook on high for four hours, until turkey is tender. Stir in noodle substitute and peas. Cover and cook for ten minutes, or until noodles are done.
Nutritional Analysis per serving (8 servings total)
Calories 110   %CFF 11 %
Total Fat 1 g   Saturated Fat 0.3 mg
Protein 12 g   Cholesterol 22 g
Carbohydrates 12 g   Sodium 592 mg
Sugars 4 g   Fiber 3 g
1.7 WW Points
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