
Leftover Turkey Spinach Noodle Soup
User Reviews
5.0
153 reviews
Excellent

Leftover Turkey Spinach Noodle Soup
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Whether you're entertaining or relaxing, this recipe hits the spot.
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Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced about 2 cups
- 4 cloves garlic, minced
- 2-3 carrots, diced about 1 1/2 cups
- 3 stalks celery, diced about 1 cup
- 4 cups leftover turkey, cubed or chicken
- 6 cups turkey stock or chicken stock
- 6 oz fresh baby spinach
- 4 oz egg noodles
- 1/2 teaspoon dried thyme
- 1 teaspoon oregano
- 1 bay leaf
- 1/2 teaspoon celery salt
- 1 teaspoon salt
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- Fresh ground pepper to taste
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Instructions
- Heat olive oil in a large stock pot or Dutch oven over medium. Add onions, garlic, celery, and carrots. Saute for 3-4 minutes.
- Add thyme, oregano, celery salt, and salt and pepper and stir. Add stock and bring up the heat to medium high and bring to a boil.
- Add turkey and noodles, reduce heat, bring to a simmer and cover and let simmer for 10 minutes to cook noodles.
- Add spinach, lemon juice, and lemon zest and stir well to mix in the spinach. Cook for another 5 minutes.
- Serve and enjoy!
Equipments used:
Nutrition Information
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Calories
301kcal
(15%)
Carbohydrates
28g
(9%)
Protein
24g
(48%)
Fat
10g
(15%)
Saturated Fat
2g
(10%)
Cholesterol
71mg
(24%)
Sodium
1044mg
(44%)
Potassium
700mg
(20%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
5308IU
(106%)
Vitamin C
13mg
(14%)
Calcium
68mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 301 kcal
% Daily Value*
Calories | 301kcal | 15% |
Carbohydrates | 28g | 9% |
Protein | 24g | 48% |
Fat | 10g | 15% |
Saturated Fat | 2g | 10% |
Cholesterol | 71mg | 24% |
Sodium | 1044mg | 44% |
Potassium | 700mg | 15% |
Fiber | 3g | 12% |
Sugar | 7g | 14% |
Vitamin A | 5308IU | 106% |
Vitamin C | 13mg | 14% |
Calcium | 68mg | 7% |
Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
153 reviews
Excellent
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