Roasted Turkey Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
3 cups Roasted Turkey (or chicken) Breast Meat, cooled and cubed AFTER COOKING!!! 2 medium Onions, quartered4 large stalks Celery, quartered3 large Carrots, sliced in thick slices1 large head Cauliflower, trimmed and cut into bite size pieces2 Tablespoons Olive Oil1 Tablespoon grill seasoning4 cup Fat Free Chicken Broth4 cup water
Season and Roast Turkey Breast along with the cut vegetables coated with olive oil on a baking pan in a 375 degree oven for 2 hours or until breast is completely cooked and veggies are tender. Allow to cool completely. Or you can use the meat from a store bought roasted chicken.
Remove turkey meat from bone. Slice some meat and retain for another meal. The recipe only needs about 3 cups of diced meat.
Place roasted or raw veggies (depending on if you roasted them or used store bought chicken) in a large soup pot. Add chicken broth, water and turkey meat.
Cover and bring to boil over high heat and reduce to a simmer. Allow to simmer for 60 -90 minutes stirring every 20 minutes gently breaking up cauliflower and other ingredients into very small pieces to thicken soup.
Number of Servings: 5
Recipe submitted by SparkPeople user MISSJC.
Remove turkey meat from bone. Slice some meat and retain for another meal. The recipe only needs about 3 cups of diced meat.
Place roasted or raw veggies (depending on if you roasted them or used store bought chicken) in a large soup pot. Add chicken broth, water and turkey meat.
Cover and bring to boil over high heat and reduce to a simmer. Allow to simmer for 60 -90 minutes stirring every 20 minutes gently breaking up cauliflower and other ingredients into very small pieces to thicken soup.
Number of Servings: 5
Recipe submitted by SparkPeople user MISSJC.
Nutritional Info Amount Per Serving
- Calories: 254.1
- Total Fat: 8.0 g
- Cholesterol: 48.8 mg
- Sodium: 1,673.5 mg
- Total Carbs: 23.4 g
- Dietary Fiber: 7.6 g
- Protein: 24.5 g
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