UPDATE: Maribeth Powell (And Her Turkey Noodle Soup)

general_soupIn time for Thanksgiving leftovers! Try this heart healthy low-fat, low-sodium recipe as a new spin on a holiday favorite from Maribeth Powell, a heart transplant recipient who first made this soup for her CVMC Heart Failure Support group while waiting 14 months on a new heart.

We first wrote about Maribeth in September 2016 as she tried to do everything she could to buy time and improve the condition of her failing heart. At the support group, she learned from heart failure specialists about the importance of managing fluid build-up by modifying her diet to include very little sodium.

UPDATE: In June, Maribeth received a successful transplant at Duke and is now making it her mission to help raise awareness of organ donation as an ambassador for NC Carolina Donors Services and Donate Life NC.

Maribeth Powell, heart failure survivor

Maribeth Powell, heart failure survivor

Don’t miss the next Heart Failure Support Group on November 7 at 5:30pm – called “Turning Failure Into Success”, this group meets the first Tuesday of every three months (February/May/April/November), from 5:30pm to 6:30pm at the Health First Center located at 3509 Graystone Place Conover, NC 28613. Come and learn how to successfully manage lifestyle changes to promote better living with heart failure! This program is free! All of those living with heart failure, their family members and caregivers are welcome to attend! For more information, please contact Amber Hice RN, BSN, Heart Failure Coordinator, at 828.326.3997.

Maribeth’s Turkey Noodle Soup:

1 lb leftover turkey meat (white and/or dark meat)
8 cups reduced sodium broth (chicken)
7 cups water
6 medium potatoes, peeled and cubed
3 medium carrots, thinly sliced into circles
1/2 cup pasta (Mary uses angel hair)
2 large sticks of celery, finely diced
1 small/medium onion, finely diced
3 Tbsp olive oil
2 bay leaves
1 tsp Mrs. Dash, or your favorite salt-free seasoning
1/2 tsp black pepper

Instructions

  1. In a large soup pot, combine 8 cups broth with 7 cups water
  2. Add chopped potatoes, then bring the water to a boil and cook an additional 10 minutes.
  3. Meanwhile, slice your carrots and toss them into the pot once the water boils. Also, add your bay leaves.
  4. Next, break apart your noodles into spoonable pieces (you can use egg noodles or whatever noodles you have on hand). Toss the noodles into the pot.
  5. Heat a large skillet over medium/high heat and add 3 Tbsp olive oil. Add finely diced celery and onion. Saute until soft and golden, then add it to the soup pot.
  6. Pull your turkey meat apart with forks and add it to the pot.
  7. Add 1 tsp Mrs. Dash and ½ tsp freshly ground black pepper, or to taste. Continue to boil a few more minutes, or until the potatoes and carrots are cooked through.
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