Harvest Turkey Soup

From Great Bowl of Soup © 2006 Sterling Publishing Co.

1 tsp. Olive Oil

1 pound Turkey breast cutlets (cut into 5 inch pieces)

3 shallots (sliced)

3 1/2 cups Chicken Stock

1 cup Water

2 medium Red Potatoes (cut into 1/2 inch cubes)

1 pound Butternut Squash (peeled and cut into 1/2 inch cubes)

1/2 tsp Fresh Thyme leaves plus Thyme sprigs for garnish

2 Whole Cloves

1 tsp Butter

Salt and Pepper to taste


Heat the oil in a 6 quart pot over medium heat for 1 minute. Add the turkey and shallots and sauté until the turkey is lightly browned.


Stir in the stock, water, potatoes, squash and thyme. Place the cloves in a mesh tea ball or tie them up in cheesecloth; add to pot. Cover and bring to a boil. Reduce the heat and simmer until the turkey is cooked through and the potatoes and squash are tender, about 15 minutes. Discard the cloves. Stir in the butter. Taste and season with salt and pepper if needed. Garnish with thyme sprigs.


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