Recipe of the Month:

Quick and Easy Turkey Noodle Soup

1 (32-oz.) Carton low-sodium chicken broth
2 cups water
1 medium carrot, peeled and dices
1 medium rib celery, halved lengthwise and sliced
1 medium onion, cut into thin wedges
1 tsp. dried marjoram
1 bay leaf
¼ tsp. pepper
2 cups chopped or shredded cooked turkey
½ cup uncooked medium egg noodles (about 1 ½ oz.)
2 tbsp. chopped fresh parsley (optional)

1. In dutch oven or large saucepan, combine chicken brother, water, carrot, celery, onion, marjoram, bay leaf and pepper. Bring to boiling. Reduce heat; cover and simmer 10 minutes.
2. Increase heat to medium-high; return to boiling. Add turkey, noodles and parsley, if desired. Return to boiling. Reduce heat to medium. Cook, loosely covered, 15 to 20 minutes or until noodles are tender. Remove and discard bay leaf before serving.
Prep Time: 25 minutes Cook Time: 34 minutes Serves: 6
Per serving: 114 cal., 1 g fat, 46 mg chol., 411 mg sodium, 9g carbo., 17g pro., 1g fiber
If you missed “Let’s talk Turkey” with Fred Najera – This is one of the recipes he gave us.