Ingredients8 h 25 m servings 339 cals
- Sprinkle the turkey thigh cubes with salt and black pepper, and place into a slow cooker. Pour the diced tomatoes over the turkey, and follow with the artichoke hearts in a layer. Place the parsnips, baby carrots, yellow squash, and green bell pepper into the cooker, and pour in the chicken broth to cover. Place the bouillon cubes into the broth. Cover, and cook on Low for 8 to 10 hours. Pour in the garbanzo beans in the last hour. Garnish with fresh dill.
- Easy Cleanup
- Try using a liner in your slow cooker for easier cleanup
Per Serving: 339 calories; 6.2 g fat; 34.3 g carbohydrates; 36.5 g protein; 127 mg cholesterol; 888 mg sodium. Full nutrition
ReviewsRead all reviews 5
I thought this was a pretty good soup. I didn't add the artichokes though. I blended half of it up a little for the kids and I liked it that way too. Next time I make it, and I will, I will add...
My husband and I really enjoyed this recipe! The recipe called for the turkey to be cubed but I chose to shred it for my own personal prefrence. I didn't have any artichoke hearts so I left th...
Made this for a weeknight dinner and it was very tasty! I didn't have the exact vegetables called for so I subbed zucchini for the yellow squash, and red pepper for the green. I thought 4 cups w...