This soup serves more than one purpose. It's a light, refreshing sunny-day lunch, yet warm and comforting on the rainy evening.


Recipe Summary

10 mins
30 mins
40 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

  • 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

106 calories; protein 8.4g 17% DV; carbohydrates 13.1g 4% DV; fat 3g 5% DV; cholesterol 12.8mg 4% DV; sodium 1430.5mg 57% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
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 have lentil soup mix so just used lentils and the flavor was great! Read More