Turkey-Vegetable Soup

Recipe

Soup, Chili & Stew
Turkey-Vegetable Soup

Primary Media

Thermos filled with noodles, parsley, sliced carrots, and chunks of cooked turkey on a wooden cutting board

User Rating

3 out of 5 stars
Rate it:
1 ratings

Recipe Data

5
Servings
15min
Prep
35min
Total

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    Description

    A great solution for leftover turkey is soup! This soup only takes a few minutes to make and it's so comforting and satisfying.

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 5
    QuantityIngredientAdd
    3(14.5 oz each) cans Hy-Vee reduced-sodium chicken broth
    ½ c.sliced celery
    ½ c.sliced carrots
    ½ c.chopped onion
    2 c.chopped cooked turkey
    ¾ c.uncooked Hy-Vee wide egg noodles
    1 tbsp.chopped fresh Italian parsley
    Hy-Vee cracked black pepper, to taste
    1recipe Cheesy Garlic Biscuits

    Directions

    1. Combine chicken broth, celery, carrots and onion in a Dutch oven. Bring to a boil; reduce heat, cover and simmer for 5 minutes.
    2. Stir in turkey, noodles and parsley. Bring to a boil; reduce heat and simmer until noodles are tender, about 10 minutes.
    3. Season to taste with black pepper. Ladle into bowls and serve each topped with a cheesy garlic biscuit.

    Nutrition facts

    Servings

    310 Calories per serving

    Amounts Per Serving

    • Total Fat: 13g
    • Cholesterol: 50mg
    • Sodium: 880mg
    • Total Carbohydrates: 25g
    • Protein: 22g

    Daily Values

    0%
    Vitamin A 50%
    0%
    Vitamin C 6%
    0%
    Iron 10%
    0%
    Calcium 15%

    Recipe Source:

    Hy-Vee Seasons Holiday 2009.