PREP TIME: 15 Minutes
COOK TIME: 25 Minutes
TOTAL TIME: 40 Minutes
4 oz whole wheat noodles, cooked
1 Tbsp canola oil
½ c chopped onion
½ c chopped carrot
½ c chopped celery
1 tsp dried sage
12 oz ground turkey breast
2 cans (14½ ounces each) fat-free reduced-sodium chicken broth
4 c water
1 Tbsp balsamic vinegar
½ tsp salt
1 bag (6 oz) baby spinach leaves
Ground black pepper
1. COOK the noodles according to the package directions. Drain and set aside.
2. MEANWHILE, in a pot over medium heat, warm the oil. Add the onion, carrot, celery, and sage. Cook, stirring occasionally, for 5 minutes, or until the vegetables start to soften. Add the turkey. Cook, breaking up the turkey with the back of a spoon, for about 4 minutes longer, or until the turkey is no longer pink.
3. ADD the broth, water, vinegar, and salt. Simmer for about 5 minutes, or until hot. Do not boil. Stir in the spinach and reserved noodles. Remove from the heat and let rest for 5 minutes. Season with pepper to taste.
NUTRITION (per serving) 135 cal, 3 g fat, 0.1 g sat fat, 447.5 mg sodium, 15 g carbs, 1.7 g total sugars, 2 g fiber, 14 g protein
#Soups #low carbs
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