Turkey Soup

    What’s cooking

    Years ago, we made this tasty soup from post-Thanksgiving Day turkey. But we loved it so much that we started roasting turkey just to make the soup.



    • 4 & 1/2 cups chicken broth
    • 1 cup water
    • 1 teaspoon crushed thyme
    • 1/4 teaspoon pepper
    • 1 cup packaged dried small-shell macaroni
    • One 16-ounce package frozen mixed vegetables
    • 2 cups chopped turkey (chicken may be substituted)
    • 2 cups Florida’s Natural® Orange Juice
    • Orange slices, halved (optional)
    • Herb sprigs (optional)


    • In a large saucepan, combine broth, water, thyme and pepper.
    • Bring to a boil and stir in macaroni.
    • Return to boiling, reduce heat and boil gently, uncovered, for 3 minutes.
    • Stir in vegetables; return to a boil.
    • Boil gently, uncovered, for 5-7 minutes, or until vegetables and pasta are tender.
    • Stir in turkey and orange juice, heat through.
    • If desired, garnish with orange slices and herb sprigs.


    Serves 5-6