Ingredients and Weight:
- 1 pound boneless, skinless turkey breast
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cups chicken broth
- 1 (15 ounce) can diced tomatoes
- 1 cup frozen peas
- 1/2 cup chopped fresh parsley
- Salt and pepper to taste
Preparation Time:
15 minutes
Cooking Time:
6-8 hours on low
Difficulty Level:
1 (Simple)
Preparation Method Steps:
- Heat olive oil in a large skillet over medium heat.
- Brown the turkey breast for 5-7 minutes per side, or until golden brown.
- Transfer turkey to a slow cooker.
- Add onion, carrots, celery, chicken broth, tomatoes, peas, and parsley to the slow cooker.
- Season with salt and pepper to taste.
- Cover and cook on low for 6-8 hours, or until the turkey is tender and the vegetables are cooked through.
Nutritional Information (per serving):
- Calories: 200
- Fat: 7 grams
- Protein: 25 grams
- Carbohydrates: 15 grams
- Fiber: 4 grams
Dish Characteristics:
- Rich and flavorful
- Comforting and hearty
- Easy to make and perfect for a crowd
- Suitable for American taste
User Comments:
- "This soup was absolutely delicious! It's so flavorful and easy to make." - Emily
- "I love that this recipe uses turkey instead of chicken. It gives the soup a unique and delicious flavor." - John
- "I made this soup for a family dinner and everyone loved it! It's a great way to use up leftover turkey." - Sarah
Special Precautions and Tips:
- If you don't have boneless, skinless turkey breast, you can substitute with a whole turkey breast and remove the bones and skin before browning.
- You can add other vegetables to the soup, such as potatoes, green beans, or corn.
- To make the soup thicker, add a cornstarch slurry (equal parts cornstarch and water) to the soup and cook until thickened.
