Chunky Turkey Vegetable Soup Recipe

Chunky Turkey Vegetable Soup Recipe photo by Taste of Home

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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.

This recipe is:

Quick

Diabetic Friendly

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Chunky Turkey Vegetable Soup Recipe

Prep/Total Time: 25 min.

Yield: 2 Servings

5 20 25

Ingredients

3 cups chicken broth
1/2 cup frozen baby lima beans, thawed
1/3 cup cubed peeled potato
1/3 cup sliced carrot
1/3 cup sliced celery
2 tablespoons chopped onion
3/4 cup cubed cooked turkey or chicken
1/2 cup cooked spiral pasta
1 tablespoon minced fresh parsley

Directions

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. Yield: 2 servings.

Nutritional Analysis: One serving (1-1/2 cups) equals 242 calories, 3 g fat (1 g saturated fat), 51 mg cholesterol, 284 mg sodium, 27 g carbohydrate, 4 g fiber, 25 g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1 starch.

Originally published as Chunky Turkey Vegetable Soup in Cooking for One or Two Cookbook , p66

Refrigerate Chicken Soup without Noodles

When I make my favorite chicken noodle soup, I find it tastes better if I refrigerate the soup without the noodles. When it’s time to serve, I add the noodles to the amount of soup I’m going to use and cook them until tender. —Martha Dimitch, Nineveh, Indiana