6 cups low fat, low sodium chicken broth (or defatted turkey stock from the carcass)
1/2 cup pasta spelt noodles/ rice noodles or brown rice
1 large carrot, diced
1 celery stalk, sliced
1 cup cooked white-meat turkey
ground black pepper
Bring broth to a boil in a large saucepan, then reduce to a simmer. Add pasta or rice, followed by carrots and celery. Simmer for 20 minutes or until rice is cooked and vegetables are tender. Add cooked turkey and simmer for a further 5 minutes. Season with pepper. Ladle into 6 bowls and serve.
This soup is an ideal way to use some of that leftover holiday turkey. Use rice or pasta here, and add more veggies if you like. Leeks, if you have them, are particularly good with this soup. This is just a basic recipe, which can easily be adapted.
Calories 111, Calories from Fat 8, Total Fat 0.8g (sat 0.2g), Cholesterol 16mg, Sodium 100mg, Carbohydrate 16.2g, Fiber 1.1g, Pro