Chunky Turkey Vegetable Soup
It's been 25 years since I cut this recipe out of a newspaper, and I've made it countless times since then. We like it so well that I always boil the leftover turkey bones and freeze the broth with turkey meat in quart containers, so it's available whenever I want to make soup.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
contains white meat
tree nut free
nut free
contains gluten
red meat free
shellfish free
dairy free
- 3 cups chicken broth
- 1/2 cup frozen baby lima beans thawed
- 1/3 cup potato cubed peeled
- 1/3 cup carrot sliced
- 1/3 cup celery sliced
- 2 tablespoons onion chopped
- 3/4 cup cooked turkey or chicken, cubed
- 1/2 cup cooked spiral pasta
- 1 tablespoon fresh parsley minced
- Carbohydrate 64.2182425 g
- Cholesterol 90.72 mg
- Fat 10.5381915 g
- Fiber 9.88397016295791 g
- Protein 38.0839155 g
- Saturated Fat 2.74301125 g
- Serving Size 1 1 (744g)
- Sodium 2069.718 mg
- Sugar 54.3342723370421 g
- Trans Fat 2.0543134 g
- Calories 507 calories
In a large saucepan, combine the broth, lima beans, potato, carrot, celery and onion. Bring to a boil. Reduce heat; cover and cook for 15 minutes or until vegetables are tender. Add turkey and pasta; cook until heated through. Stir in parsley.
