Turkey takes the place of chicken in this delicious noodle soup recipe. Premade broth makes it easy to prepare, and carrot, celery and marjoram add flavor to a welcoming bowl that is sure to be appreciated on a cold winter night.
1 container ( 32 oz. ) low-sodium chicken broth
2 cups water
1 medium carrot, peeled and diced
1 medium celery rib, halved lengthwise and sliced
1 medium onion, cut into thin wedges
1 teaspoon dried marjoram
1 bay leaf
8 oz. turkey cutlets or tenderloins, cut into pieces
1/2 cup medium egg noodles (about 1 1/2 oz )
2 tablespoons chopped fresh parsley
Ground black pepper, to taste
In a large Dutch oven or saucepan combine broth, water, carrot, celery, onion, marjoram and bay leaf. Bring to boiling. Reduce heat; cover and simmer 10 minutes.
Increase heat to medium-high; return to boiling. Add turkey, noodles and parsley. Return to boiling.
Reduce heat to medium. Cook, covered, 15 –20 minutes or until noodles are tender and turkey is cooked
through (165°F). Remove and discard bay leaf; season with pepper to taste. Ladle into bowls, and serve.