What I Ate Wednesday: Turkey Noodle Soup

Happy Wednesday friends! This week is just flying by and I could not be happier. Yesterday, I graduated from my Women’s Unlimited leadership course in NYC so I’m super excited about that.  This was truly an experience that I will never forget.  After a year of dedicating myself to the program, I will definitely walk away with many new friendships and two mentors that I can keep in contact with forever.

Without further ado, let’s talk food. This week I’m sharing some of my favorite meals including a new recipe for the October Soup Series- Turkey Noodle Soup.


Breakfast: Nothing feels more like fall than Stuffed Cinnamon Apple pancakes for breakfast! I used Stack’D Cinnamon Roll pancake mix to prepare this stack of goodness.  I followed the instructions on the bag but added some chopped gala apples to the batter. I topped my stack with maple syrup and some extra apples. I’m loving gala and honey crisp apples this time of year! 










Mid-Morning Snack: Lenny and Larry’s Macadamia Cookie. I ate half of this cookie for my mid morning snack. It was really hard to stop at half. I’m a huge macadamia nut fan and loved this flavor. I still have a Lemon Poppy Seed and Pumpkin cookie to try. I will be sharing some exciting news soon about this company later this week!









Lunch:  Turkey Noodle Soup has always been a favorite comfort soup of mine.  I decided to swap out the traditional egg noodles and used Thin Slim Impastable Noodles. You can use whatever noodle you prefer. A whole wheat noodle would also work really well in this recipe. To round off my meal, I added a green salad with veggies on the side.  I hope you try this recipe!  You can prepare it ahead like I did to enjoy throughout the week!








Turkey Noodle Soup
Prep time
Cook time
Total time
Recipe type: Soup
Serves: 10 bowls
  • 2 TBS olive oil
  • 2 carrots, sliced
  • 2 stalk celery, diced
  • 1 medium onion, diced
  • 2 cloves garlic, chopped
  • 2 tsp thyme
  • 1 bay leaf
  • 8 cups low sodium chicken broth
  • 1 lb cooked turkey breast, chopped and cubed ( I used an already prepared breast from Costco)
  • 1 bag Thin Slim Foods Impastable Pasta(Whole Wheat Noodles or Egg Noodles can be used)
  • salt and pepper, to taste
  1. To a large stockpot, add the oil and heat over medium-high heat to warm.
  2. Add the carrots, celery, onion, and sauté for about 7 minutes, or until vegetables begin to soften.
  3. Add the garlic and sauté for another 1 to 2 minutes.
  4. Add the chicken broth, bay leaf, thyme, salt, pepper, and bring to a boil.
  5. Allow mixture to boil gently for about 5 minutes or until vegetables are fork-tender.
  6. Add the noodles and boil mixture for about 10 minutes, or until noodles are soft and cooked through.
  7. At any time while making the soup, if the liquid level is lower than you like, add another cup of broth.
  8. Add the turkey and boil 1 to 2 minutes, or until turkey is warmed through.
  9. Taste soup and and make any necessary seasoning adjustments (i.e. more salt, pepper etc.), remove the bay leaves, and serve immediately.
  10. Soup will keep airtight in the fridge for 5 to 7 days or in the freezer for up to 6 months.


Afternoon Snack: Oh Yeah- One bar in Chocolate Brownie. As a food blogger,  I love sharing new products! I found these at Vitamin Shoppe on my lunch break last week. It was okay- nothing special. I was pretty disappointed since I did not necessarily get a brownie flavor at all.  They have a Lemon Pie and Peanut Butter flavor I’m interested in trying!









Dinner:  This dinner was nothing short of amazing. Broiled Salmon topped with a homemade balsamic fig drizzle over jasmine rice and grilled asparagus. I had my veggies already prepped and the rice cooked ahead.  After working a long day, nothing beats having a meal on the table in 15 mins!









What are your favorite comfort food soups? What soup recipe would you like to see “healthified”? Please share- I would love to hear from you!


2 Responses to What I Ate Wednesday: Turkey Noodle Soup

Wendy Moore
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