Turkey Noodle Soup

Yield:100 servingscarrots and onions

  • 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.

Nutrition Information

Serving Size: 1/100 of recipe

Nutrition Facts - Turkey Soup

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

Source: Harvard University Dining Services

Terms of Use

The contents of this website are for educational purposes and 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 website. The Nutrition Source does not recommend or endorse any products.