{Recipes} Turkey Noodle Soup

One of the best parts of hosting Thanksgiving is all the yummy leftovers you are able to enjoy in the days following the holiday. At our house, we make turkey sandwiches, soups, casseroles -- you name it. About a week ago, I used up the last of the leftovers and made a big pot of turkey noodle soup. We have all had colds & coughs in my house {thankfully on the mend at this point} and a mug of brothy soup and bread was just what the doctor ordered. Dean was a big fan too ;-}

Ingredients:
~ 1 cup {1/4-inch-thick} sliced carrot
~ 3/4 cup chopped onion
~ 4 garlic cloves, minced
~ 1 cup {1/4-inch-thick} sliced celery
~ 1/4 teaspoon salt
~ 1/4 teaspoon freshly ground black pepper
~ 6 cups fat-free, low-sodium chicken broth
~ 2 cups {3 ounces} uncooked egg noodles
~ 1 tablespoon low-sodium soy sauce
~ 1 bay leaf
~ 2 cups shredded turkey {about 8 ounces}
~ Coarsely ground black pepper **optional**

Directions:
1. Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add carrot, onion, and garlic; sauté 5 minutes or until onion is lightly browned.
2. Add celery, salt, and 1/4 teaspoon pepper -- sauté 3 minutes.
3. Add broth, egg noodles, soy sauce, and bay leaf. Bring to a boil. Reduce heat and simmer 5 minutes.
4. Add shredded turkey -- cook 3 minutes.
5. Discard bay leaf.
6. Sprinkle with coarsely ground black pepper, if desired.

**Recipe via Cooking Light.
**I made THIS the other night. So YUM! Not the healthiest dish but worth every calorie and easy to make. I paired with a green salad to balance out the calories ;-}
**So much to share with you and NO TIME to do it :-{ When will life ever slow down?!?!