Chunky Turkey Vegetable Soup
Its been 25 years since I cut this recipe out of a newspaper and Ive 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 its available whenever I want to make soup.
Its been 25 years since I cut this recipe out of a newspaper and Ive 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 its available whenever I want to make soup.
- Carbohydrate 64.2182425 g
- Cholesterol 90.72 mg
- Fat 10.5381915 g
- Fiber 9.88397016295791 g
- Protein 38.0839155 g
- Saturated Fat 2.74301125 g
- Serving Size 1 1 (744g)
- Sodium 2069.718 mg
- Sugar 54.3342723370421 g
- Trans Fat 2.0543134 g
- Calories 507 calories
Step-by-step
- 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.
Unlike a clear broth soup that relies entirely on a strained, perfectly translucent liquid, a chunky vegetable composition depends heavily on suspended solids to create body and interest. Standard chicken noodle soup prioritizes delicate strands of pasta and shredded poultry floating in a light stock, whereas this formulation treats the bowl as a dense stew of root vegetables, legumes, and substantial protein cubes. Preparing this dish requires nothing more complex than a standard three-quart heavy-bottomed saucepan fitted with a tight lid. A heavy-bottomed pan prevents scorching during the initial fifteen-minute simmer when dense starches like cubed potatoes and sliced carrots release sugars directly into the broth. Uniform dicing of the potatoes to roughly one-third of an inch ensures they soften at the exact same rate as the sliced celery and thawed lima beans, avoiding a textural mismatch where some pieces remain crunchy while others dissolve entirely. Simmering with the lid securely fastened traps steam, concentrating the broth and maintaining an active convection current inside the pot without requiring constant stirring. Once the root vegetables yield easily to the piercing tines of a fork, cooked poultry and spiral pasta enter the mixture for a final heating phase that takes no more than two or three minutes. Adding the cooked pasta too early causes the starches to break down and muddy the broth, so incorporate pre-cooked shapes only at the very end. Freshly minced parsley stirred off the heat preserves volatile aromatic oils that would otherwise dissipate during prolonged boiling. Pairing this hearty bowl with a slice of crusty sourdough bread provides a necessary textural contrast to the soft potatoes and tender meat, while the bread's open crumb structure efficiently absorbs excess broth. Storing leftovers in airtight glass containers within the refrigerator preserves freshness for up to four days, though the pasta will continue to absorb liquid over time, occasionally requiring a splash of water when reheating on the stovetop over medium-low heat.
