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Fast Curried Turkey Soup Print Email

Chopped apple gives this chunky noodle soup a hint of sweetness. It's a great way to use up that leftover holiday turkey.

5 cups water
1 3-ounce package chicken-flavored ramen noodles
2 to 3 teaspoons curry powder
1 cup sliced fresh mushrooms
2 cups cubed cooked turkey or chicken
1 medium apple, cored and coarsely chopped
1/2 cup canned sliced water chestnuts

1. In a large sauepan, combine water, the flavoring packet from noodles, and curry powder. Bring to boiling.
2. Break up noodles. Add noodles and mushrooms to mixture in saucepan; reduce meat. Simmer, uncovered, for 3 minutes. Stir in turkey, apple, and water chestnuts; heat through. makes 5 servings.
Dietary Exchanges: 1 starch, 2 lean meat.

Test Kitchen Tip: If you don't have any leftover turkey or chicken, used roasted chicken from the deli. Or, poach 3/4 pound skinless, boneless chicken breast halves. Place chicken in a skillet with 1-1/2 cups water. Bring to boiling; reduce heat. Simmer, covered, for 12 to 14 minutes or until chicken is tender and no longer pink. Drain; cut into cubes.

Nutritional facts per serving
calories: 221 , total fat: 8g , saturated fat: 1g , cholesterol: 54mg, sodium: 362mg , carbohydrate: 17g , fiber: 1g , protein: 20g
Source: Better Homes and Gardens

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