Holiday Recipe Wednesday...on a Thursday?

Sorry for the confusion, folks! It's been a busy week for this blogger, but as my uncle always says "Sometimes justice arrives slowly, but it always arrives." And that's the same for the Wednesday Holiday Recipe! We may be roughly 12 hours late, but we won't let that stop us from delivering a heart-healthy holiday recipe fresh to your RSS feed. Enjoy!

Rustic Country Turkey Soup

  • 1 c. chopped onions
  • 14 to 12 tsp. poultry seasoning
  • 34 c. sliced carrots
  • 18 tsp. red pepper flakes
  • 4 oz. sliced mushrooms
  • 2 c. chopped, cooked turkey breast
  • 1 tsp. minced garlic
  • 2 Tbsp. olive oil
  • 2 cans 33% less sodium chicken broth
  • 14 c. chopped parsley
  • 2 oz. uncooked, multigrain rotini
  • 14 tsp. salt

  • Heat a Dutch oven on medium-high heat until hot.
  • Coat with nonstick cooking spray.
  • Add onions and carrots. Cook 2 minutes, stirring often.
  • Add mushrooms. Cook 2 minutes.
  • Add garlic. Cook 30 seconds.
  • Add broth; bring to boil.
  • Add rotini, thyme, poultry seasoning and pepper flakes; bring back to boil.
  • Reduce heat and cover; simmer 8 minutes until pasta is tender. Remove.
  • Add turkey, oil, parsley and salt. Let stand, covered, 5 minutes.

Nutrition facts per serving:
  • Makes 5 (1 c.) servings
  • 163 calories (18% from fat)
  • 3 g total fat
  • <1 g saturated fat
  • 19 g protein
  • 14 g carbohydrates
  • 40 mg cholesterol
  • 2 g fiber
  • 291 mg sodium
This recipe comes courtesy of our Diabetes & Nutrition Education Center's Cris Hartley. It was originally published in the Winter 2010 issue of Vim & Vigor magazine. Here is the full page, including last week's recipe:

*Photo of soup from


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