Turkey soup is one of the best and healthiest options for a cold winter day. This recipe takes half an hour to be done and it will keep you full for a while.
- 2 to 3 cups shredded cooked turkey
- 64 oz low-sodium turkey broth
- 2 cloves minced garlic
- 12 oz wide egg noodles
- 1 cup carrots, peeled and sliced thin
- 2 teaspoons finely chopped fresh sage leaves
- 1/2 teaspoon dried oregano
- about 1 to 2 cups water
- 2 tablespoons olive oil
- 1 cup sweet yellow onion, peeled and diced into small pieces
- 1 teaspoon fresh thyme
- 1 teaspoon freshly ground black pepper
- 1 cup celery, sliced thin
- 1 to 2 teaspoons fresh rosemary, finely chopped
- Fill a large stockpot with the carrots, onion, oil, and celery. Let the ingredients saute for 7 minutes, set to medium-high heat.
- Next, include the garlic and cook for 1 to 2 more minutes.
- Pour in the sage, broth, oregano, rosemary, pepper, and thyme. Let the soup boil for 5 minutes.
- Include the noodles and 1 to 2 cups water depending on the look of the soup.
- Boil it for 8 to 10 minutes until the noodles are done.
- Include the turkey and boil for 1 to 2 minutes.
- Check the turkey soup to see how much salt and pepper you want to add and serve it while hot.