| Fast Prep | dump and go

turkey noodle soup

prep: 15 minutes | cook: 35 minutes | MAKES: 6 to 8 servings (2 cups each)

• 2 32-oz. boxes chicken broth
• 1 14.5-oz. can fire-roasted diced tomatoes, undrained
• 1 cup frozen sweet or roasted corn kernels
• 1 cup frozen sweet peas
• 1 cup sliced carrots
• ½ cup sliced celery
• ½ cup thin onion wedges
• 1 tsp. dried thyme, crushed
• 2 cups dried egg noodles
• 2 cups chopped cooked turkey

1. In a 4- to 6-qt. pot combine first eight ingredients (through thyme). Bring to boiling; reduce heat. Simmer, covered, about 30 minutes or until vegetables are tender. Add noodles and turkey. Return to boiling. Cook 5 to 7 minutes or until noodles are tender, stirring occasionally.

PER SERVING: 244 cal., 4 g fat (1 g sat. fat), 80 mg chol., 643 mg sodium, 27 g carb., 4 g fiber, 7 g sugars, 26 g pro.