Butternut Squash Noodle Soup with Turkey
6 cups low-sodium chicken broth
3 ribs celery
½ white onion
1 teaspoon chopped garlic
¾ teaspoon Mexican oregano
¼ teaspoon ground chipotle chile pepper
or to taste
¾ butternut squash
peeled and cut into noodle shapes
2 cups diced cooked turkey
1 teaspoon chopped fresh cilantro
or more to taste
Combine chicken broth, celery, onion, garlic, Mexican oregano, and ground chipotle in a large pot; bring to a boil. Cover and reduce heat; simmer until vegetables are softened, about 20 minutes.
Stir butternut squash and turkey into the broth mixture; simmer until turkey is heated through, 3 to 5 minutes. Garnish with cilantro.
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