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Heavenly Turkey Soup


"This soup serves more than one purpose. It's a light, refreshing sunny-day lunch, yet warm and comforting on the rainy evening."
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40 m servings 106 cals
Original recipe yields 8 servings

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  • Prep

  • Cook

  • Ready In

  1. Place water, turkey breast bone, onion, garlic, pepper flakes, sea salt, and bouillon cubes in a large pot; bring to a boil. Reduce heat; simmer broth for 20 minutes.
  2. Stir broccoli, cream of mushroom soup, turkey breast meat, asparagus, bell pepper, and instant soup mix into broth. Return soup to a simmer; cook for 10 minutes. Remove breast bone. Ladle soup into bowls; top with bean sprouts.


  • Cook's Notes:
  • Add a little or a lot of the red pepper flakes, depending on the heat you like; you can also substitute fresh bird chiles. Mix and match your veggies as you like. For an Asian twist, use some rice noodles and an egg instead of soup mix. This is a very playful dish.
  • Editor's Note:
  • Nutrition does not include turkey breast bone.

Nutrition Facts

Per Serving: 106 calories; 3 g fat; 13.1 g carbohydrates; 8.4 g protein; 13 mg cholesterol; 1431 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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This was fabulous. First time I've ever tried an untried recipe and my hubby couldn't get enough!! Didn't have the mushroom soup in recipe so used a portobello soup(not condensed); also didn't...