Ingredients
- 10 cups water
- 1 cup cubed turkey breast meat, with bone, divided
- 1 large onion, chopped
- 4 garlic cloves, crushed
- 1 tablespoon crushed red pepper flakes
- 1 tablespoon sea salt
- 3 cubes chicken bouillon
- 2 cups chopped broccoli
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 cup chopped fresh asparagus
- 1 cup sliced red bell pepper
- 1 (1.8 ounce) tub instant dry lentil soup mix
- ½ cup bean sprouts
Why This Dish Is Amazing
This soup is warm and comforting, perfect for chilly days. It combines tender turkey with fresh vegetables and herbs, making a hearty and healthy meal. The flavors meld beautifully, creating a dish that feels both nourishing and satisfying.
Quick Kitchen Tips
- Use leftover turkey or rotisserie chicken to save time without losing flavor.
- Simmer the soup gently to keep the turkey tender and juicy.
- Add fresh herbs at the end of cooking to preserve their brightness.
- Simmer the soup gently to keep the turkey tender and juicy.
- Add fresh herbs at the end of cooking to preserve their brightness.
Step 1
Put water, the turkey breast bone, onion, garlic, pepper flakes, sea salt, and bouillon cubes into a large pot and bring everything to a boil. Once it’s boiling, lower the heat and let the broth simmer gently for about 20 minutes.
Step 2
Add the broccoli, cream of mushroom soup, turkey breast meat, asparagus, bell pepper, and instant soup mix to the pot. Stir everything together, then let the soup simmer for another 10 minutes so all the flavors can come together.
Step 3
Before serving, fish out the turkey bone. Ladle the soup into bowls and finish each one with a handful of fresh bean sprouts on top for a nice crunch. Enjoy!
Best Ways To Serve
Serve the soup with crusty bread or warm dinner rolls for a complete meal. A simple green salad on the side adds a fresh contrast. A sprinkle of grated cheese or a dollop of sour cream can enhance the richness if you like.
How To Store For Later
Let the soup cool completely before storing it in airtight containers. It keeps well in the refrigerator for up to 4 days. For longer storage, freeze portions for up to 3 months and thaw overnight in the fridge before reheating gently.
