- 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
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.
Serving Size: 1/100 of recipe
% Percent Daily Values are based on a 2,000 calorie diet
Source: Harvard University Dining Services
The aim of the Harvard T.H. Chan of Public Health Nutrition Source is to provide timely information on diet and nutrition for clinicians, allied health professionals, and the public. The contents of this Web site are not intended to offer personal medical advice. You should seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition. Never disregard professional medical advice or delay in seeking it because of something you have read on this Web site. The information does not mention brand names, nor does it endorse any particular products.