My Mom worked long hours so I needed to supply myself with lunch. We always had canned soup, American cheese and sliced boiled ham on hand. My favorite canned soup consisted of noodles and hamburger. I know, but I was only about 12 then. I hadn’t developed tastebuds yet! ;) I chose this time and that memory because it was my coming of age time. A time to start gaining independence. A time before having grownup responsibilities. I was allowed to use the stove when my Mom wasn’t home! It was the start of my interest in cooking for myself. Here is my healthier version of a ground meat soup. Lean ground turkey replaces fatty beef. Fat free, low-sodium broth gets enhanced with vegetables.
- 1 pound lean ground turkey
- 64 ounces non fat reduced sodium chicken broth
- 1 cup diced celery
- 1/2 cup carrots (diced)
- 1/2 cup diced onion
- 14 1/2 ounces diced tomatoes with juice
- 1 tablespoon lemon juice
- 1 teaspoon dried thyme
- 1 teaspoon garlic salt (or granulated garlic)
- 6 cups noodles (cooked)
- 1 tablespoon olive oil
- In a 4 quart saucepan or Dutch oven, all oil, turkey, celery, carrots and onion. Cook over medium heat until turkey browns and vegetables start to softened.
- Add broth, tomatoes, lemon juice, thyme and garlic salt. Simmer for several minutes until thoroughly heated.
- Add noodles, stir and serve.
|Calories310Calories from Fat90|
|% DAILY VALUE|
|Calories from Fat90|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.