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Ingredientes
- 2 Tbsp. Margarine, softened
- 1 c. Onion, minced
- 1 c. Frzn Carrots, diced
- 1/2 c. Celery, diced
- 2 quart Water
- 3 Tbsp. Chicken Soup Base
- 2 c. Medium Egg Noodles, uncooked
- 2 c. Cooked Turkey, diced
Direcciones
- Saute/fry onion, carrots, and celery in margarine. Stir in water, chicken soup base and noodles. Heat to boiling, stirring frequently. Reduce heat and add in turkey. Gently boil till noodles are tender and flavors are blended, 8-12 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 654g | |
| Recipe makes 4 servings | |
| Calories 245 | |
| Calories from Fat 79 | 32% |
| Total Fat 8.88g | 11% |
| Saturated Fat 2.07g | 8% |
| Trans Fat 1.05g | |
| Cholesterol 67mg | 22% |
| Sodium 175mg | 7% |
| Potassium 455mg | 13% |
| Total Carbs 20.01g | 5% |
| Dietary Fiber 2.2g | 7% |
| Sugars 3.44g | 2% |
| Protein 20.69g | 33% |
