Preparation Time: 20 minutes
Cooking Time: 25 minutes
Serves 4 to 6, Makes 10 cups (2.5 L)
- 1 tbsp (15 mL) vegetable oil
- 1 Ontario Onion, diced
- 2 each Ontario Carrots and Parsnips, peeled and diced
- 1 clove garlic, minced
- 1 cup (250 mL) sliced Ontario Mushrooms
- 8 cups (2 L) sodium-reduced chicken broth
- 2 cups (500 mL) diced cooked Ontario Turkey
- 1 cup (250 mL) alphabet pasta or thin noodles, broken up
- 1/4 tsp (1 mL) dried thyme
- Pinch pepper
- 2 tbsp (25 mL) minced fresh parsley
In large pot, heat oil over medium-high heat. Stir in onion, carrots, parsnips and garlic; cook, stirring, until vegetables are slightly softened, about 3 minutes. Stir in mushrooms for 1 minute.
Add broth, turkey, pasta, thyme and pepper; cover and bring to a boil. Reduce heat and simmer until pasta is tender, about 15 minutes. Serve sprinkled with parsley.
Tips: Make your own turkey broth. Learn how online at foodlandontario.ca
Nutritional Information:
1 Serving (When recipe serves 6):
PROTEIN: 18 grams
FAT: 6.5 grams
CARBOHYDRATE: 32 grams
FIBRE: 3 grams
CALORIES: 262