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Ethnic Cuisines

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Turkey & Vegetable Noodle Soup

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Nutrition Facts

Serving Size: 1 cup (245 g )
Amounts Per Serving
Calories 60
Calories from Fat 10
% Daily Value*
Total Fat 1g 2%
Saturated Fat 1g 5%
Trans Fat 0g  
Cholesterol 10mg 3%
Sodium 760mg 32%
Potassium 180mg 5%
Total Carbohydrate 8g 3%
Dietary Fiber 1g 4%
Sugars 2g  
Protein 4g  
Vitamin A 2% Vitamin C 8%
Calcium 2% Iron 4 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  Calories: 2,000 2,500
Total Fat Less than 65g 80g
Sat. Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300mg 375mg
Dietary Fiber   25g 30g
Calories per gram:
Fat 9  •  Carbohydrate 4  •  Protein 4

Yield: 2 Gallons
Serving Size: 1 cup


Amount Ingredients
1/4 cup Butter, Salted
4 1/4 cups Onions, Small Diced
1 qt Carrots, Medium diced
2 cups Celery, Medium diced
1 gal and 3.5 qts Water, hot
2/3 cup Custom Culinary® Gold Label Turkey Base
2 cups Tomatoes, Canned, Crushed in Puree
6 oz Egg Noodles, Dry, Medium
1 lb Turkey Meat, Cooked, Small Diced
1 1/2 cups Peas, Frozen, Thawed

Recommended Product: 9501 Gold Label Turkey Base


  1. In a large kettle over medium heat, melt margarine or butter. Add onions, carrots and celery; sauté 3-5 minutes.
  2. Add water, turkey base and tomatoes, mixing well. Heat to boiling over medium high heat.
  3. Add noodles. Reduce heat; gently boil until noodles are tender, approximately 8 minutes.
  4. Add turkey and peas, stirring well. Gently boil until peas are tender, approximately 5-7 minutes.

Chef's Tips

Substitute kluski dumpling-style noodles for a home-style version.

Recipe By

Scott Gilbert, CEC, AAC, HGT
Director of Culinary
Custom Culinary, Inc.

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