Turkey Noodle Soup

Ingredients:

• 2 tsp extra-virgin olive oil
• 1 small onion, roughly chopped
• 1 carrot, diced
• 1 celery stalk, diced
• 1 garlic clove, minced
• 1 pound turkey cutlets, diced
• 5 cups lower-sodium chicken broth
• 1 tsp dried thyme
• 4 ounces spelt or whole-wheat noodles
• salt
• freshly ground black pepper

Makes 4 (2-cup) Servings

1. Heat oil in a large saucepan over medium-high heat. Add onion, carrot and celery; cook, stirring often, until softened, 5 minutes. Add garlic and cook 1 minute more.
2. Season turkey with salt and pepper. Add turkey, broth and thyme to the onion mixture and bring to a low boil. Reduce ehat to medium-low, cover, and simmer for 5 minutes.
3. Stir in noodles, bring to a low boil, and cook until noodles are tender, about 5 minutes more. Season to taste with salt and pepper and serve hot.

WW POINTS VALUE: 6 pts

 

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. Who doesn't love a bowl of chicken noodle in the winter from time to time? I used to love chicken noodle soup from a can. Now that I make homemade chicken or turkey soup with fresh vegetables, I love homemade soup so much so that I will never go back to canned soup. This soup definately warms the soul. The garlic and thyme are the key to giving this soup flavor. Also, the vegetables fill you up and add more color to the soup. Once you taste this soup, you'll never go back to canned soup ever again. Trust me!