Healthy, cheap and quick – this soup is a great way to use up leftover turkey or chicken.
Yields: 4
Prep: 10 min
Total: 10 min
Turkey Noodle Soup Ingredients:
1.2l low-sodium chicken stock
4 small carrots Carrot , peeled and chopped
140g medium egg noodles
200g/7oz shredded, cooked turkey Turkey or chicken
200g frozen peas
1 bunch spring onions Spring onions , sliced, white and green parts separated
Directions:
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.
Spice it up with sliced red chilies if you like a bit of a kick.
