Directions:
- Combine chicken stock, summer savory, basil, thyme, chipotle powder, salt, black pepper. parsley, and sherry in a stock pot; bring to a boil. Add carrots, reduce heat to medium-low, and cook until carrots are tender, 5 to 7 minutes.
- Melt butter in a skillet. Cook and stir celery, onion, and garlic in hot butter until onions are translucent, about 5 minutes; stir into stock mixture. Add turkey, reduce heat to low, and cook at a simmer until turkey is hot and has flavored the soup, about 30 minutes.
- Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes; drain and add to soup. Season with salt and black pepper to serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 202.81 Kcal (849 kJ) | ||
| Calories from fat | 82.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.2g | 14% | |
|---|---|---|---|
| Cholesterol | 74.91mg | 25% | |
| Sodium | 515.03mg | 21% | |
| Potassium | 343.5mg | 7% | |
| Total Carbs | 9.62g | 3% | |
| Sugars | 2.5g | 10% | |
| Dietary Fiber | 1.89g | 8% | |
| Protein | 17.35g | 35% | |
| Vitamin C | 5.2mg | 9% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 1.3mg | 7% | |
| Calcium | 41.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 125.75 Kcal (526 kJ) | ||
| Calories from fat | 51.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.7g | 14% | |
|---|---|---|---|
| Cholesterol | 46.45mg | 25% | |
| Sodium | 319.35mg | 21% | |
| Potassium | 212.99mg | 7% | |
| Total Carbs | 5.96g | 3% | |
| Sugars | 1.55g | 10% | |
| Dietary Fiber | 1.17g | 8% | |
| Protein | 10.76g | 35% | |
| Vitamin C | 3.2mg | 9% | |
| Vitamin A | 0.1mg | 8% | |
| Iron | 0.8mg | 7% | |
| Calcium | 25.6mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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