Slow Cooker Smoked Turkey and Noodle Soup
Servings: 8 to 10
Ingredients:
| 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% |
-
1 smoked turkey leg (about 1 lb/500 g)
1-1/2 cups (375 mL) each chopped carrots and celery
1 cup (250 mL) sliced mushrooms
1 onion, diced
2 sprigs fresh parsley
1 bay leaf
1/2 tsp (2 mL) each dried thyme and pepper
3 cups (750 mL) sodium-reduced chicken stock
1 sweet red pepper, diced
1/2 cup (125 mL) frozen peas
2 cups (500 mL) small pasta, cooked
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
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