• Servings: 4
• 3/4 cup onions, chopped, or 1 big T dehydrated
• 1 cup carrots, sliced into ¼” coins
• 4 clove garlic cloves, minced
• 1 cup cooked chopped broccoli or celery, diced fine
• 1 t sage
• 1 t thyme
• 1/4 tsp black pepper
• 6 cup fat-free, reduced-sodium chicken broth
• 1 Tbsp low-sodium soy sauce
• 1/4 tsp table salt
• 1 Bay Leaf
• 2 cup cooked skinless light meat turkey, shredded or 3 big cans of Tyson White Meat Chicken, drained
• 2 cups dry no-yolk egg noodles

1. Instructions
2. Heat a large saucepan over medium-high heat. Coat pan with cooking spray.
3. Add carrot, onion, and garlic; sauté 5 minutes or until onion is lightly browned. Add celery and or broccoli, salt, and 1/4 teaspoon pepper; sauté 3 minutes.
4. Add broth and next 3 ingredients (through bay leaf); bring to a boil. Reduce heat, and simmer 10 minutes.
5. Add shredded turkey/chicken and noodles; cook 10 minutes. Discard bay leaf.
6. Sprinkle with coarsely ground black pepper, if desired.
7. Yield: 4 servings (serving size: 2 cups)

I found this when I was looking for a way to use up my leftover turkey from Thanksgiving. I now have used canned chicken instead of the turkey and love it! Healthy Units: 4