Chunky Turkey and Potato Soup Recipe
1 tablespoon olive oil
1 medium onion, coarsely chopped
3 medium potatoes, cut into 1/2 inch cubes
1 medium carrot, sliced
46 ounces reduced sodium chicken broth
2 teaspoons Italian seasoning
3 cups cooked and cubed turkey breast
Heat oil in a large stockpot until hot. Add onion and cook until tender. Add potato, carrot, Italian seasoning and broth and bring to boil. Boil for 10 minutes or until potatoes and carrots are fork-tender. Add turkey and return to boil until heated through. Top with freshly ground pepper and serve.
Makes 8 Servings
Serving Size: 14 ounces
| nutrients per serving | |
|---|---|
| calories: | 170 |
| total fat: | 2 g (13% of calories) |
| saturated fat | trace |
| cholesterol: | 55 mg |
| sodium | 469 mg |
| carbohydrate: | 11 g (27% of calories) |
| protein: | 25 g (60% of calories) |
| fiber: | 1 g |
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