Roasted Turkey Vegetable Soup

Roasted Turkey Vegetable Soup

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Nutritional Info
  • Servings Per Recipe: 5
  • 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

View full nutritional breakdown of Roasted Turkey Vegetable Soup calories by ingredient
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Number of Servings: 5


    3 cups Roasted Turkey (or chicken) Breast Meat, cooled and cubed AFTER COOKING!!!
    2 medium Onions, quartered
    4 large stalks Celery, quartered
    3 large Carrots, sliced in thick slices
    1 large head Cauliflower, trimmed and cut into bite size pieces
    2 Tablespoons Olive Oil
    1 Tablespoon grill seasoning
    4 cup Fat Free Chicken Broth
    4 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.


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