Healthy and hearty, this homemade Turkey-Vegetable Soup is the perfect dinner for those cool winter nights!
|8 cups||(2 L) Chicken broth|
|4 cups||(1 L) Water|
|1||Maple Leaf Prime® Turkey Breast|
|1 tbsp||(15 mL) Olive oil|
|2||Small carrots, diced|
|2||Celery ribs, diced|
|2||Potatoes, peeled, diced|
|2 tsp||(10 mL) Chopped fresh Rosemary|
|2 tsp||(10 mL) Chopped fresh thyme|
|Salt and pepper|
PLACE turkey breast in a large pot. Pour in chicken broth and water. Bring to a boil, reduce heat and simmer for 1 hour. Remove turkey from the broth. Set aside to cool slightly. Strain broth through a fine mesh strainer into a large bowl. Set aside.
WASH and dry pot. Pour in olive oil and heat over medium-high heat. Add vegetables and sauté for 5-7 minutes. Pour in strained chicken broth and simmer for 10-12 minutes or until vegetables are tender.
REMOVE turkey meat from the bones and dice into bite-size pieces. Add to the soup along with chopped herbs. Season with salt and pepper. Serve hot.
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