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Turkey Noodle Soup
3 cups water
2-1/4 cups reduced-sodium chicken broth
1-1/2 cups chopped cooked turkey or chicken
1 cup thinly sliced carrots
1 medium onion, cut into thin wedges
1/2 cup thinly sliced celery
2 teaspoons snipped fresh thyme or 1 teaspoon dried thyme, crushed
2 cups dried wide noodles
1 medium yellow summer squash, quartered lengthwise and sliced (1-1/3 cups)
In a large saucepan combine the water, chicken broth, turkey or chicken, carrots, onion, celery, and dried thyme (if using). Bring mixture to boiling; reduce heat. Simmer, covered, for 15 minutes.
Stir in the noodles and squash. Cook, uncovered, for 10 to 12 minutes more or until the noodles are tender. Cook, uncovered, for 1 minute more. Makes 6 servings.
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