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
- 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.
- 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.
- 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.
- **** 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: