Ingredients
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6 cups low-sodium chicken broth
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3 ribs celery, chopped
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½ white onion, chopped
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1 teaspoon chopped garlic
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¾ teaspoon Mexican oregano
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¼ teaspoon ground chipotle chile pepper, or to taste
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¾ butternut squash, peeled and cut into noodle shapes
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2 cups diced cooked turkey
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1 teaspoon chopped fresh cilantro, or more to taste
Directions
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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.
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Stir butternut squash and turkey into the broth mixture; simmer until turkey is heated through, 3 to 5 minutes. Garnish with cilantro.
Cook's Notes:
European oregano can be substituted for Mexican oregano if desired. Parsley can be used instead of cilantro.
Use a spiralizer or a vegetable peeler to cut the butternut squash into noodle shapes.
This can easily be converted to a vegetarian recipe by using vegetable broth in place of the chicken broth and eliminating the turkey. You can also substitute chicken for the turkey.
Nutrition Facts (per serving)
125 | Calories |
2g | Fat |
13g | Carbs |
14g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 125 | |
% Daily Value * | |
Total Fat 2g | 3% |
Saturated Fat 1g | 5% |
Cholesterol 30mg | 10% |
Sodium 133mg | 6% |
Total Carbohydrate 13g | 5% |
Dietary Fiber 2g | 9% |
Total Sugars 3g | |
Protein 14g | 28% |
Vitamin C 22mg | 24% |
Calcium 68mg | 5% |
Iron 1mg | 8% |
Potassium 516mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.