• NATIONAL SITE
  • BRITISH COLUMBIA
  • SASKATCHEWAN
  • ALBERTA
  • MANITOBA
  • ONTARIO
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  • NEW BRUNSWICK
  • NOVA SCOTIA
  • PEI
  • NEWFOUNDLAND AND LABRADOR
  • YUKON
  • NUNAVUT
  • NORTHWEST TERRITORIES
1
Nutritional Information

Per serving

Calories:
295
Protein:
27g
Fat:
8g
Carbohydrates:
30g
Sodium:
228mg

Credit
The Cookie Writer (thecookiewriter.com)

Serves: 6
Prep Time: 5 mins
Cook Time: 85 mins
TIP: The egg noodles soak up all the liquid, so be warned if you store this in the fridge, it may not be a soup any longer.
  1. In a large pot over medium heat, add the butter. When melted, stir in onion. Cook for a few minutes. Stir in carrots and celery. Cook until onions are translucent and other veggies have softened slightly.
  2. Stir in garlic, salt, and pepper. Cook for 1 minute.
  3. Pour in broth and water. Bring to just a boil, reduce heat, and simmer for 20 minutes.
  4. Stir in rice. Simmer for another 40 minutes (making sure to stir up the rice in the beginning so it does not stick to the bottom of the pan.)
  5. Add turkey, lemon juice, and noodles. Simmer 6-10 minutes, or until noodles are soft.
  6. Serve immediately (because those noodles will soak up all the liquid!)
 

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