Turkey Vegetable Cheddar Soup

With the addition of chicken broth, a casserole-type dish becomes a hearty soup. The recipe specifies smoked turkey breast, but the soup responds just as well to leftover roast turkey or chicken.


4 (1 1/2-cup) servings


1 (1 pound) package frozen pasta, broccoli and carrots in creamy Cheddar sauce
1 cup (5 ounces) cubed smoked turkey breast (from deli)
1/8 teaspoon pepper
1 3/4 cups water
1 (14.5 ounce) can ready-to-serve chicken broth


In large saucepan, combine all ingredients; stir to blend. Bring to a boil. Reduce heat; simmer 5 minutes or until vegetables are tender, stirring occasionally.

Estimated Time

Preparation/Total Time: 15 minutes

Nutritional Information

1 Serving (1 1/2 Cups): Calories 200 (Calories from Fat 50), Total Fat 6 g (Saturated Fat 2 g, Cholesterol 20 mg; Sodium 1070 mg; Total Carbohydrate 22 g (Dietary Fiber 3 g, Sugars 3 g), Protein 14 g

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