Turkey noodle soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
Showing items 1 to 3 of 6
- 1.2l low-sodium chicken stock
- 4 small carrotspeeled and chopped
- 140g medium egg noodles
- 200g/7oz shredded, cooked turkeyor chicken
- 200g frozen peas
- 1 bunch spring onionssliced, white and green parts separated
Nutrition: per serving
- kcal285
- fat6g
- saturates1g
- carbs36g
- sugars6g
- fibre5g
- protein23g
- salt0.42glow
Method
step 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.
