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Turkey-Vegetable Soup

Servings: 8
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  • 1 pound ground turkey or chicken breast
  • 1/2 teaspoon dried thyme leaves
  • 2 tablespoons sliced green onion
  • 2 tablespoons cornstarch
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon pepper
  • 8 cups low-sodium chicken broth
  • 6 medium carrots, peeled and sliced
  • 3 stalks celery, sliced
  • 2 medium zucchini, cut into 1/4" slices
  • 2 cups uncooked medium-wide egg noodles or rotelle pasta
  • 1/4 cup chopped fresh parsley


  1. Mix turkey, thyme, green onion, cornstarch, garlic salt and pepper. Shape into 1" meatballs. Place chicken broth in a large soup pot and bring to a boil. Add carrots and celery. Simmer for 5 minutes.
  2. Add meatballs, zucchini, noodles or pasta and parsley to simmering chicken broth. Simmer for 15 minutes longer.

Nutritional Information (Per Serving)
Sodium: 238 mg
Cholesterol:37.4 mg
Fat: 3.4g
Carbohydrates: 19g
Exchanges: 2 Lean Meat, 1-1/2 Bread/Starch, 1 Vegetable, 1/2 Fat

Source: Deliciously Healthy Favorite Foods Cookbook

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