TURKEY VEGETABLE SOUP

Course : Chicken
Serves: 1
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly
 

Ingredients:

2 tablespoons Fleischmanns margarine
1 tablespoon curry powder
1 cup chopped onions
1 pound leek -- (4) cut in 1/4-inch cubes
1/2 pounds carrot -- (3) cut in 1/4-inch cubes
1/4 pounds parsnip -- (1) cut in 1/4-inch cubes
1 pound potato -- (3) cut in 1/4-inch cubes
1 teaspoon salt and pepper -- to taste
4 cups fat-free chicken broth
4 cups water
1 pound skinless turkey breast -- cut in 1/2-inch cubes
3 tablespoons chopped fresh cilantro
 

Preparation / Directions:

Melt the margarine in a dutch oven. Add the curry powder, onionbs, leeks, carrots, parsnip and potatoes. Cook, stirring until the vegetables are wilted, about 5 minutes. Add salt and fresh ground pepper to taste, the chicken broth and water. Bring to a boil and simmer for 30 minutes. Add the turkey breast cubes and cook for 10 minutes. Serve garnished with chopped fresh cilantro (coriander) 8 servings

 

Nutritional Information:

790 Calories (kcal); 3g Total Fat; (2% calories from fat); 61g Protein; 172g Carbohydrate; 0mg Cholesterol; 2183mg Sodium


Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Chicken Recipes