- 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
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