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A comforting and light broth-based soup packed with tender turkey breast and fresh vegetables. This wholesome, one-pot meal is perfect for a light lunch or dinner and comes together in under an hour.
Sauté the aromatics
Simmer the soup
Add final ingredients
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A comforting and light broth-based soup packed with tender turkey breast and fresh vegetables. This wholesome, one-pot meal is perfect for a light lunch or dinner and comes together in under an hour.
This american recipe takes 45 minutes to prepare and yields 4 servings. At 122.66 calories per serving with 14.32g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or supper.
Serve
Replace the turkey with 1 can of cannellini beans or chickpeas, rinsed and drained. Add them with the green beans.
Use 1.5 cups of shredded cooked rotisserie chicken or turkey instead of raw turkey. Add it in the last 5 minutes of cooking.
Add a cup of chopped kale or spinach at the very end of cooking for a boost of greens and nutrients.
Stir in 1/2 cup of cooked quinoa at the end of cooking to add complete protein and make the soup more substantial.
Turkey breast is an excellent source of lean protein, which is essential for muscle repair, immune function, and feeling full.
Carrots, celery, and green beans provide essential vitamins like Vitamin A, Vitamin K, and antioxidants that support overall health.
Made with a water base, this soup is hydrating and naturally low in sodium, making it a heart-healthy choice.
The fiber from the variety of vegetables helps support a healthy digestive system and promotes regular bowel movements.
Yes, this soup is very healthy. It's packed with lean protein from turkey and loaded with vitamins and fiber from the fresh vegetables. Using water instead of broth keeps the sodium content low.
One cup of this Turkey Vegetable Soup contains approximately 150-200 calories, making it a light and nutritious option for a meal.
Absolutely. Let the soup cool completely, then transfer it to freezer-safe containers. It can be frozen for up to 3 months. Thaw it in the refrigerator overnight before reheating.
This soup pairs wonderfully with a slice of crusty whole-wheat bread for dipping, a side salad, or a simple sandwich for a more complete meal.
Yes, feel free to experiment with other herbs. Rosemary, sage, or a pinch of Italian seasoning would also work well in this recipe.
