Slow Cooker Smoked Turkey and Noodle Soup
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Slow Cooker Smoked Turkey and Noodle Soup
This recipe makes 10 servings
Nutritional Info |
|
|---|---|
| Per each of 10 servings: about | - |
| cal | 108 |
| pro | 10 g |
| total fat | 2 g |
| sat. fat | 1 g |
| carb | 13 g |
| fibre | 2 g |
| chol | 23 mg |
| sodium | 266 mg |
| % RDI: | - |
| calcium | 3 |
| iron | 10 |
| vit A | 36 |
| vit C | 37 |
| folate | 17 |
Ingredients
Preparation
Remove skin and meat from turkey leg. Reserve bone; discard skin. Cut meat into bite-size pieces; set aside.
In slow cooker, combine carrots, celery, mushrooms, onion, parsley, bay leaf, thyme and pepper. Add turkey bone, stock and 3 cups (750 mL) water. Cover and cook on low for 6 hours or until vegetables are tender.
Add red pepper, peas and turkey meat. Cover and cook on high until vegetables are tender-crisp, about 15 minutes. Discard bay leaf and parsley. Stir in pasta.
In slow cooker, combine carrots, celery, mushrooms, onion, parsley, bay leaf, thyme and pepper. Add turkey bone, stock and 3 cups (750 mL) water. Cover and cook on low for 6 hours or until vegetables are tender.
Add red pepper, peas and turkey meat. Cover and cook on high until vegetables are tender-crisp, about 15 minutes. Discard bay leaf and parsley. Stir in pasta.
Additional information : Tip: If you can find only a large turkey leg, use 2 cups (500 mL) meat for this soup and the rest in pastas, salads or sandwiches.
Source : Canadian Living Magazine: December 2006
- Keywords : Soup; Low sodium; Slow-Cook/Crockpot; Turkey; Pasta; Lunch; Chicken broth/stock;
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