2 tablespoons Parkay® Original Spread-tub
1-1/2 cups frozen chopped vegetable blend for seasoning (onion, celery, bell pepper)
1 cup frozen sliced carrots
2 cups chopped cooked turkey
2 cups dry wide egg noodles, uncooked
1 pkg (32 oz each) reduced-sodium chicken broth
1/4 teaspoon ground black pepper
1/4 teaspoon parsley flakes
Nutrition Information
| % Daily Value | ||
|---|---|---|
| Calcium | 57 mg | 6% |
| Carbohydrate | 22 g | 7% |
| Cholesterol | 78 mg | 26% |
| Total Fat | 9 g | 14% |
| Iron | 3 mg | 17% |
| Calories | 298 kcal | 15% |
| Sodium | 789 mg | 33% |
| Protein | 29 g | 59% |
| Saturated Fat | 2 g | 11% |
| Sugars | 4 g | 0 |
| Dietary Fiber | 2 g | 8% |
| Vitamin C | 2 mg | 4% |
| Vitamin A | 4613 iu | 92% |
Melt Parkay in large saucepan over medium-high heat; add all frozen vegetables. Cook 3 to 5 minutes or until onions are tender, stirring occasionally.
Add turkey; cook 2 minutes or until hot. Add noodles, broth, pepper and parsley flakes to saucepan; stir to combine. Bring to a boil. Reduce heat and cook 7 to 10 minutes or until noodles are tender.
Leftover Turkey Noodle Soup
By creating a profile and answering a few questions, we can transform your experience on Ready Set Eat into one that’s tailored to your cooking style and tastes.
Personalize My Experience
Please enter your email address and click submit.
You will be sent an email with a re-set password link within a few minutes.
