Herbed Turkey and Egg Noodle Soup

1. 1

   Combine chicken stock, sherry, parsley, savory, basil, salt, black pepper, thyme, and chipotle powder in a stock pot and bring to a boil. Add the carrots, lower the heat to medium-low, and cook until the carrots are tender, 5 to 7 minutes.

2. 2

   Meanwhile, melt the butter in a skillet. Cook and stir the onion, celery, and garlic in the hot butter until the onions are translucent, about 5 minutes.

3. 3

   Stir this into the stock mixture. Add the turkey, reduce the heat to low, and simmer until the turkey has flavored the soup, about 30 minutes.

4. 4

   Bring a large pot of lightly salted water to a boil. Cook the egg noodles in the boiling water, stirring occasionally, until cooked through but slightly firm, about 5 minutes; drain.

5. 5

   Add the noodles to the soup. Season with salt and black pepper to serve.

• Calories 320.49 kcal Moderate
• Protein 28.28 g Good Source
• Carbs 36.56 g Moderate
• Total Fat 6.21 g Moderate
• Saturated Fat 3.13 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 109.57 mg High
• Sodium 719.93 mg High
• Fiber 5.78 g Good Source
• Sugar 5.47 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 108.03 mg Low Source
• Iron 2.23 mg Moderate
• Potassium 744.5 mg Moderate
• Vitamin A 54.23 mcg_rae Low Source
• Vitamin C 7.69 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten
• Celery
• Sulfites
• Garlic 🧄
• Onions 🧅
• Alcohol 🚫🍷