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Photo of Gingery turkey noodle soup by WW

Gingery turkey noodle soup

4
Points®
Total Time
40 min
Prep
20 min
Cook
20 min
Serves
4
Difficulty
Easy
Hearty and comforting, this turkey noodle soup gets added flavor from ginger and garlic and is filled with a variety of fresh vegetables. Bulk up the veggies in this soup by adding 1 cup thawed frozen petite green peas along with the turkey and parsley in step 3.

Ingredients

Olive oil

4 tsp, divided

Uncooked turkey breast cutlets

½ pound(s), cut into 1/2-inch pieces

Black pepper

¼ tsp, divided

Uncooked leeks

2 medium, halved lengthwise and thinly sliced, white and light green parts only

Carrots

2 large, thinly sliced

Celery

2 rib(s), medium, thin stalks, thinly sliced

Garlic

2 clove(s), minced

Fresh ginger

2 tsp, grated

Chicken broth

6 cup(s)

Uncooked egg noodles

1½ cup(s), wide variety

Fresh parsley

2 Tbsp, chopped

Table salt

¼ tsp, or to taste

Instructions

  1. Heat 2 tsp oil in Dutch oven over medium-high heat. Sprinkle turkey with 1/8 tsp pepper. Add turkey and cook, stirring occasionally, just until cooked through, about 2 minutes. Transfer turkey to medium bowl and keep warm.
  2. Heat remaining 2 tsp oil in same pot over medium heat. Add leeks, carrots, celery, and remaining 1/8 tsp pepper; cover and cook, stirring occasionally, until vegetables are tender, about 5 minutes. Add garlic and ginger; cook, stirring constantly, just until fragrant, about 30 seconds. Add broth, cover, and bring to boil over high heat.
  3. Stir noodles into broth mixture; reduce heat and cook, covered, until noodles are tender, about 7 minutes. Stir in turkey and parsley and season to taste with salt.
  4. Serving size: 2 cups

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