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.