Turkey Noodle Soup and Salad
Though traditional preparation of this seasonal classic uses broth from the turkey carcass and a little leftover meat, a delicious version can be made using veggie broth and Chick’n strips, or other similar plant-based products.
Ultimately you want the delicious flavor of turkey and noodles with the slight firmness of chopped carrot, and the pop of green peas. In my family’s version, we added the earthy flavor of chopped hard-boiled egg to finish the flavor profile.
Grocery List: Turkey Noodle Soup and Salad
Turkey Noodle Soup
Produce
garlic (if needed)
1 yellow onion
1 head red or green leaf lettuce
1 cucumber
celery (if needed)
1 large carrot
1 pint cherry tomatoes
Canned/Dried Foods
8 oz. fresh fettuccini noodles or 1 package dry, flat egg noodles
two 32 oz. broth turkey broth (as needed if eating meat)
two 32 oz. boxes low sodium vegetable broth (if eating meatless)
1 package Not-Chick’n bouillon cubes (if eating plant-based)
bay leaf (if needed)
white wine to cook with (if needed)
Frozen Foods
frozen peas (if needed)
Plant-based Chik’n Strips of choice (if eating plant-based)
Meat/Fish/Poultry
Using meat from cooked Thanksgiving turkey (if you didn’t cook a turkey try the meatless version)
Chilled Foods/Dairy
eggs (if needed)
Additional Items
1 loaf Artisan bread of 8 artisan whole-grain rolls
Nutritional Value Turkey Noodle Soup and Salad
Nutritional Analysis
Turkey Noodle Soup with Meat
Per Serving
Calories: 580
Protein: 35 g
Carbohydrates: 64 g
Total Fat: 19 g
(Saturated Fat): 3 g
Dietary Fiber: 8 g
Cholesterol:115 mg
Sodium: 940 mg
% calories from fat: 30.5 %
Serving Size:
2 C. soup with 2 slices artisan bread and one dressed side salad.
Turkey Noodle Soup Meatess Option
Nutritional Analysis
Per Serving
Calories: 680
Protein: 30 g
Carbohydrates: 70 g
Total Fat: 30 g
(Saturated Fat: 2.5 g
Dietary Fiber: 11 g
Cholesterol: 75 mg
Sodium: 830 mg
% calories from fat: 40.3 %
Serving Size:
2 C. soup with 2 slices artisan bread and one dressed side salad.
