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Turkey Noodle Soup - Ready to Eat Dinner

8 Servings Recipe By

Ingredients

  • 1 tablespoon Avocado Oil
  • 2 cups dice Onion
  • 2 cups slice Celery
  • 2 cups slice Carrot
  • 8 cups Chicken Broth/Stock
  • 2 teaspoons Poultry Seasoning
  • 2 teaspoons Season Salt
  • 1/8 teaspoons Black Pepper
  • 16 ounces Egg Noodles
  • 2 cups cook and dice Turkey, Boneless Breasts

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 2.5 cups
  • 307 Calories
  • 5g Total Fat
  • 1g Sat Fat
  • 0g Trans Fat
  • 97mg Cholesterol
  • 1280mg Sodium
  • 44g Total Carb
  • 1g Fiber
  • 5g Total Sugars (Includes 0g Added Sugars)
  • 19g Protein
  • 7 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

Visit The Holy Mess for same day cooking instructions.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a large pot over medium heat, saute the oil, onion, celery and carrots until soft, about 10 minutes.
  2. Add the broth and bring to a boil.
  3. Turn down to a simmer and add the poultry seasoning, season salt and black pepper.
  4. Add the egg noodles to the soup and cook according to the package directions.
  5. Add the turkey and cook until warmed through, about 10 minutes.
  6. Let cool.
  7. Divide among the indicated number of freezer bags. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Reheat in the microwave until warmed through.

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