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Chunky Turkey Vegetable Soup Recipe
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Chunky Turkey Vegetable Soup Recipe

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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.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 2 servings

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

Nutritional Facts

242 calories: 1-1/2 cup, 3g fat (1g saturated fat), 51mg cholesterol, 284mg sodium, 27g carbohydrate (0g sugars, 4g fiber), 25g protein Diabetic Exchanges: 1 starch, 2 lean meat 2 vegetable

Directions

  1. 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.
Originally published as Chunky Turkey Vegetable Soup in Cooking for One or Two Cookbook 2003, p66


Reviews for Chunky Turkey Vegetable Soup

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MY REVIEW
SashaLouise
Reviewed Dec. 5, 2011

"Absolutely deelicious!!! I didn't have any chicken broth, so use watered-down chicken soup. The best warm-up-on-a-frosty-morning soup ever!!!"

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