Turkey noodle soup recipe – healthy & easy
- 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
- 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.
ADD A KICK
Spice it up with sliced red chillies if you like a bit of a kick.
Goes well with
Recipe from Good Food magazine, January 2011