Golden Turkey Noodle Soup
Start out with good broth, and your turkey noodle soup will be tops.
Serves: 8 servings
- 6 1/2 cups unsalted chicken broth
- 1 1/2 cups diced peeled sweet potatoes (about 1 1/2 medium)
- 1 medium onion, chopped
- 1 tablespoon instant chicken bouillon granules
- 1/8 teaspoon ground white pepper
- 1 medium carrot, peeled and diced
- 1 stalk celery, thinly sliced (include the leaves)
- 4 ounces medium no-yolk noodles
- 2 cups diced cooked turkey breast or chicken breast
- Place the broth, sweet potatoes, onion, bouillon granules, and pepper in a 3-quart pot, and bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 15 minutes, or until the potatoes are tender.
- Remove the pot from the heat. Using a slotted spoon, transfer the sweet potatoes to a blender. Add 1 1/2 cups of the hot broth to the blender, and place the lid on the blender, leaving the top slightly ajar to allow steam to escape. Carefully blend the mixture at low speed until smooth.
- Return the blended mixture to the pot, and place over high heat. Add the carrot and celery, and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 6 to 8 minutes, or until the vegetables are barely tender.
- Add the noodles and the turkey or chicken to the pot, cover, and simmer, stirring occasionally, for about 8 minutes, or just until the noodles are al dente. (Be careful not to overcook, as the pasta will continue to soften in the hot soup.)
- Ladle the soup into individual serving bowls, and serve hot.
Excerpted from The Best-Kept Secrets of Healthy Cooking by Sandra Woodruff, R.D. Copyright © 2000 by Sandra Woodruff.
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