2 cups turkey light meat, skinless, cooked and cubed 3 cups water 1/2 cup celery, sliced 10 ounces frozen mixed vegetables, thawed 14 1/2 ounces chicken broth 1 teaspoon poultry seasoning 1/2 teaspoon black pepper 1 cup elbow macaroni pasta, uncooked
In a quart 4-quart saucepan, combine turkey, water, celery, vegetables, broth, poultry seasoning, and black pepper. Cook over high heat, stirring occasionally, until mixture comes to a full boil. Add macaroni and reduced heat to low. Cover and continue cooking, stirring occasionally, until macaroni is tender.
115 calories, 2 grams fat, 11 grams carbohydrates, 14 grams proteinper serving. This recipe is low in fat.