Turkey Vegetable Soup


Turkey Vegetable Soup

“Soup is good food!”





  •  4 medium carrots, cut into 1/2-inch slices
  • 2 medium stalks celery, cut into 1/2-inch slices
  • 1 cup  green beans
  • 6 cups Homemade or store bought chicken or vegetable broth – regular or low-sodium
  • 2 cups cooked pasta noodles of choice
  • 2 cups  (1/2-inch strips or chunks) skinless freshly cooked or leftover cooked turkey
  • 1/2 cup fresh parsley leaves, chopped


  1. In 4-quart saucepan, pour in broth then stir in carrots, celery, beans; heat to boiling on high. Reduce heat to low and simmer 5 minutes or until vegetables are tender.
  2. Stir in turkey and heat through. Add cooked pasta noodles and continue to simmer for five minutes, remove saucepan from heat; stir in parsley. Makes approx. 12 cups.
  3. To store: cover bowl and refrigerate. Refrigerate safely up to three days or freeze soup in 1-quart portions to use within 5 months. With permanent marker, place the date the soup was prepared on the outside of the container for safe storage.
  4. **** There may be times when it is too challenging to digest the ingredients in this meal, All is not lost. Consider placing serving in a blender/food processor to quickly blend all ingredients together creating a smoother consistency.  Maintaining nutrition and hydration is very important when the body is fighting any infection.  When a patient is unable to maintain adequate hydration or nutrition please contact and report symptoms to the healthcare provider and/or visit the local clinic/hospital for assessment and treatment.  Dehydration and malnutrition can be life-threatening – do not delay in receiving treatment.


Nutritional Information Per 8 oz. serving:

Calories 435
Total Fat 9g
Saturated Fat 2g
Cholesterol 62mg
Sodium 970mg
Total Carbohydrate 58g
Dietary Fiber 7g
Sugars 0
Protein 32g