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Turkey noodle soup

Healthy, cheap and quick - this soup is a great way to use up leftover turkey or chicken

  • Prep: 10 mins
    Cook: 10 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 285
  • Carbohydrates 36
  • Saturated Fat 1
  • Sugar 6
  • Protein 23
  • Fat 6
  • Fibre 5
  • Salt 0.42

Nutrition per serving

  • Calories 285
  • Carbohydrates 36
  • Saturated Fat 1
  • Sugar 6
  • Protein 23
  • Fat 6
  • Fibre 5
  • Salt 0.42

Ingredients

  • 1.2l low-sodium chicken stock
  • 4 small carrots, peeled and chopped
  • 140g medium egg noodles
  • 200g/7oz shredded, cooked turkey or chicken
  • 200g frozen peas
  • 1 bunch spring onions, sliced, white and green parts separated

Tip

Add a kick
Spice it up with sliced red chillies if you like a bit of a kick.

Method

  1. Bring the stock to the boil and throw in the carrots. Boil for 4 mins, then add the noodles and simmer for 3 mins. Stir in the turkey, peas and the white part of the spring onions, heat for 1 min or until everything is hot through. Ladle into bowls, scatter with the green part of the onions to serve.

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