Directions:
- Heat oil in a large stock pot or Dutch oven over medium heat.
- Add leeks, carrots, garlic, and celery; saute 4 minutes, or until soft.
- Add turkey, bay leaves, thyme, salt and black pepper; stir to mix well.
- Add chicken broth and bring mixture to a boil.
- Reduce heat to medium-low, partially cover and simmer 10 minutes.
- Return mixture to a boil and add egg noodles.
- Cook 10 minutes, until egg noodles are just tender.
- Stir in peas and cook until peas are just heated through, about 1 minute.
- Remove from heat, discard bay leaves and stir in parsley.
- Serves 4-6.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 423.84 Kcal (1775 kJ) | ||
| Calories from fat | 111.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.35g | 19% | |
|---|---|---|---|
| Cholesterol | 743.01mg | 248% | |
| Sodium | 1140.74mg | 48% | |
| Potassium | 717.71mg | 15% | |
| Total Carbs | 28.5g | 9% | |
| Sugars | 3.16g | 13% | |
| Dietary Fiber | 3.02g | 12% | |
| Protein | 45.01g | 90% | |
| Vitamin C | 10mg | 17% | |
| Vitamin A | 6.9mg | 230% | |
| Iron | 6.9mg | 38% | |
| Calcium | 97.5mg | 10% | |
| Amount Per 100 g | |||
| Calories | 76.44 Kcal (320 kJ) | ||
| Calories from fat | 20.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.23g | 19% | |
|---|---|---|---|
| Cholesterol | 134.01mg | 248% | |
| Sodium | 205.75mg | 48% | |
| Potassium | 129.45mg | 15% | |
| Total Carbs | 5.14g | 9% | |
| Sugars | 0.57g | 13% | |
| Dietary Fiber | 0.54g | 12% | |
| Protein | 8.12g | 90% | |
| Vitamin C | 1.8mg | 17% | |
| Vitamin A | 1.2mg | 230% | |
| Iron | 1.2mg | 38% | |
| Calcium | 17.6mg | 10% | |
* 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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