Hearty and Flavorful Turkey Vegetable Soup with Penne Pasta
Soup is a great way to “create” a new meal out of leftovers. This soup could also be made using leftover baked chicken. A great salad and a slice of crusty warm baked bread would make a perfect afternoon or evening meal.
Categories
Ingredients
- Nonstick vegetable cooking spray
- 3/4 cup chopped celery
- 2 cups sliced carrots
- 1 large onion, chopped
- 1 cup sliced mushrooms
- 5 cups chicken broth, defatted*
- 2 cups chopped cooked turkey without skin
- 1 (17 oz.) can cream-style corn
- 1/2 cup chopped fresh parsley
- 1/4 tsp. salt
- 1 tsp. hot pepper sauce
- 1 1/2 cup dried penne pasta
*If using canned or homemade chicken broth, place in refrigerator. When cold, skim fat off the top.
Directions
- Coat a large saucepan with cooking spray. Add celery, carrots, onions and mushrooms; cook until onions become transparent, stirring occasionally.
- Add chicken broth, turkey, corn, parsley, salt and pepper sauce.
- Turn up the heat and add pasta when the soup begins to boil.
- Cover and simmer for 10 to 15 minutes, stirring occasionally, until pasta is firm yet tender.
Yield: 9 servings (serving size is one cup)