Turkey Noodle Soup

Adapted from Smart Crockery Cooking

  • 3 c chicken broth
  • 1 c water
  • 1 c celery, sliced
  • 1 c carrot, sliced
  • 8 ozs turkey light meat, skinless, cubed
  • 1 tbsp white vinegar
  • 1/2 tsp salt
  • 1/8 tsp white pepper
  • 2 ozs No Yolks egg noodle substitute, uncooked
  • 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.
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Posted: 11/17/2005
Slow Cooker
Rated by 0 users (0.00)
WW Points* : 1.72
8 servings
Nutrition Facts
Servings Per Recipe 8
Amount Per Serving
Calories 112
Calories from Fat 12 (10%)
% Daily Value *
Total Fat 1g 2%
Saturated Fat 0.3g 2%
Monounsaturated Fat 0.1g
Polyunsaturated Fat 0.2g
Trans Fat 0g
Cholesterol 20g 7%
Sodium 581mg 24%
Potassium 0mg 0%
Total Carbohydrate12g 4%
Dietary Fiber 3g 12%
Sugars 4g
Protein 12g 12%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.