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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