Ruth's Rosy Turkey Soup Recipe

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Ruth's Rosy Turkey Soup
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Ingredients:

Directions:

  1. Put all ingredients in a large stockpot.
  2. Bring to a boil and simmer for 3-31/2 hours.
  3. Cool, then refrigerate overnight.
  4. In the morning, remove carcass and trim off meat.
  5. Discard carcass, fat and bones and bay leaves.
  6. When ready to serve, cook egg noodles separately and add to soup after it heats up.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 12.32 Kcal (52 kJ)
Calories from fat 0.04 Kcal
% Daily Value*
Total Fat 0g 0%
Sodium 321.29mg 13%
Potassium 93.93mg 2%
Total Carbs 2.74g 1%
Sugars 1.39g 6%
Dietary Fiber 0.88g 4%
Protein 0.41g 1%
Vitamin C 2.2mg 4%
Vitamin A 0.1mg 3%
Iron 0.1mg 0%
Calcium 34.7mg 3%
Amount Per 100 g
Calories 4.94 Kcal (21 kJ)
Calories from fat 0.02 Kcal
% Daily Value*
Total Fat 0g 0%
Sodium 128.97mg 13%
Potassium 37.71mg 2%
Total Carbs 1.1g 1%
Sugars 0.56g 6%
Dietary Fiber 0.35g 4%
Protein 0.17g 1%
Vitamin C 0.9mg 4%
Calcium 13.9mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 0.1
    Points
  • 0
    PointsPlus

Good Points

  • calories free,
  • fat free,
  • saturated fat free,
  • low sodium,
  • cholesterol free

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