Yield:100 servings

Ingredients

• 2 pounds onions, chopped
• 2 pounds carrots, chopped
• 2 pounds celery, chopped
• 5 gallons chicken stock
• 5 pounds cooked turkey breast, diced
• 4 tablespoons poultry seasoning
• 4 ounces parsley, chopped
• 2 pounds whole wheat linguine, cut into 2-inch pieces, cooked
• 2 ounces olive oil

Procedure

In soup pot, heat oil. Sauté onions, carrots and celery until soft. Add chicken stock. Bring to a boil. Reduce heat to a simmer. Add turkey, noodles and parsley. Serve.

Nutrition Information

Serving Size: 1/100 of recipe

% Percent Daily Values are based on a 2,000 calorie diet

Source: Harvard University Dining Services

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