Turkey (or chicken) noodle-less soup: Great for leftovers

Turkey (or chicken) noodle-less soup: Great for leftovers

There’s something magical about your momma’s homemade Chicken Noodle Soup.  I can’t swear that it heals sniffles, broken hearts and homesickness, but you’ll never convince me that it doesn’t either.

For this recipe, I took all the things I loved about homemade Chicken Noodle Soup and stripped out the one thing I didn’t love—the carbs from the noodles. This version of your family favorite has all the flavor, warmth and healing powers of the soup you grew up with but with a much friendlier nutrition profile.

It’s also the BEST way to use leftover turkey after the holidays! With pre-cooked turkey, this soup cooks in 10 minutes in a pressure cooker making it a quick, easy win when you’re tired from all the holiday meal prep.

Chicken (or Turkey) Noodle-less Soup

Ingredients
2 lbs boneless, skinless chicken or turkey breasts (if yours is already cooked, that’s totally cool…you just won’t need as long when you cook it)
1 lb baby carrots, diced (small bag)
1 ½ small onion, diced
6 ribs celery, diced
1 tbsp. minced garlic
1 tbsp. butter
2 tbsp. Better Than Bouillon chicken paste (or 3 chicken bouillon cubes)
1 can cream of something soup (I used mushroom this time)
4 cups water
1 tbsp. Italian seasoning

Instructions

Pressure Cooker (Instant Pot)
Dice all the veggies.
Turn the pot on “Sauté” and throw celery, onions, carrots, garlic, and butter into the pot. Cook until onions begin to become translucent (about 5ish mins).
Add everything else.
Hit the “Soup” button on the Instant Pot or use manual, high for 30 minutes. (if chicken/turkey is cooked, you may only need about 10 mins). Quick Release.
Remove meat and shred if it isn’t already shredded or diced.
Return meat to soup, stir and serve.

Slow Cooker
Throw everything into the slow cooker.
Cook on high for 3-4 hours or low for 6-8 hours. (If chicken/turkey is cooked, you’ll be able to cut the time in half. Just check that veggies are tender)
Shred or dice meat. Return to pot. Serve.

Stovetop
Dice all the veggies.
Add celery, onions, carrots, garlic, and butter to soup pot and cook over medium heat until onions begin to become translucent (about 5ish mins).
Add everything else.
Simmer until turkey/chicken shreds easily with a fork. (this won’t take long if meat is already cooked; just check that veggies are tender)
Remove meat and shred if it isn’t already shredded or diced.
Return meat to soup, stir, and serve.

Notes:
Macros were figured for boneless, skinless chicken breasts. If you vary from that, you’ll need to tweak your macros.

As always, if you make the recipe as-written, feel free to use my math at MFP: MacroEd Chicken Noodle-less Soup

Nutrition
Yield: 8-1 cup servings; Serving size: 1 cup
Calories: 200; Fat: 7; Carbs: 12; Protein: 24

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Ashley Stephens, Ed.D.

Guest Blogger Ashley Stephens is a Huntington native, Marshall graduate, wife and mom of 2 who found a new love of flipping family-friendly recipes into healthier versions. In addition to running an online nutrition education program, Ashley regularly hosts live cooking classes at Huntington’s Kitchen.