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Turkey Escarole Soup
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Low fat: 
An ample Turkey Day feast can indeed be the gift
that keeps on giving, if you can bear the site of that picked-over carcass. And if you tire of turkey sandwiches, here's an idea on what to do with a surplus of meat.
There are at least a million ways you can go with turkey soup; this combination is extra-easy, and escarole ups the flavor quotient considerably. -- Susan Puckett
Hands on time: 15 minutes Total time: 45 minutes Serves: 4
Ingredients:
-
6 ounces uncooked egg noodles
1 tablespoon olive oil
2 cloves garlic, crushed (optional)
1 small onion, chopped
1/2 pound escarole, rinsed and coarsely chopped
4 cups turkey or chicken stock or 2 (14-ounce) cans chicken broth
2 cups cooked turkey, cut in bite-size pieces
Salt and pepper to taste
Instructions:
Cook egg noodles according to package directions. Drain and set aside.
In the meantime heat olive oil in a large skillet, add garlic and onion and cook over low heat until onion is transparent and tender.
Add the escarole to the skillet and cook about 4 minutes, stirring occasionally.
Pour the chicken stock or broth into a stockpot, add the escarole mix and cook for about 5 minutes. Add the turkey, salt and pepper to taste and cook over medium low heat for 5-10 minutes longer.
In the meantime heat olive oil in a large skillet, add garlic and onion and cook over low heat until onion is transparent and tender.
Add the escarole to the skillet and cook about 4 minutes, stirring occasionally.
Pour the chicken stock or broth into a stockpot, add the escarole mix and cook for about 5 minutes. Add the turkey, salt and pepper to taste and cook over medium low heat for 5-10 minutes longer.
Nutrition:
Per serving: 371 calories, (percent of calories from fat, 19), 35 grams protein, 37 grams carbohydrates, 3 grams fiber, less than 1 gram fat, no cholesterol, 16 milligrams sodium.
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