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Chunky Turkey Vegetable Soup

Total Time

Prep/Total Time: 25 min.


2 servings

It's been 25 years since I cut this recipe out of a newspaper, and I've made it countless times since then. We like it so well that I always boil the leftover turkey bones and freeze the broth with turkey meat in quart containers, so it's available whenever I want to make soup.


  • 3 cups chicken broth
  • 1/2 cup frozen baby lima beans, thawed
  • 1/3 cup cubed peeled potato
  • 1/3 cup sliced carrot
  • 1/3 cup sliced celery
  • 2 tablespoons chopped onion
  • 3/4 cup cubed cooked turkey or chicken
  • 1/2 cup cooked spiral pasta
  • 1 tablespoon minced fresh parsley


  1. In a large saucepan, combine the broth, lima beans, potato, carrot, celery and onion. Bring to a boil. Reduce heat; cover and cook for 15 minutes or until vegetables are tender. Add turkey and pasta; cook until heated through. Stir in parsley.

Nutrition Facts

1-1/2 cups: 242 calories, 3g fat (1g saturated fat), 51mg cholesterol, 284mg sodium, 27g carbohydrate (0 sugars, 4g fiber), 25g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1 starch.

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