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
What Makes This Recipe Special
This soup is comforting and full of rich flavors that warm you from the inside out. It uses simple ingredients that come together to create a hearty and nourishing meal. Perfect for chilly days or when you need a little extra comfort.
Cooking Advice
- Use homemade or low-sodium broth for a cleaner taste and better control over salt.
- Simmer the soup slowly to allow flavors to deepen and develop fully.
- Add fresh herbs like thyme or parsley at the end to keep their bright flavor.
- Simmer the soup slowly to allow flavors to deepen and develop fully.
- Add fresh herbs like thyme or parsley at the end to keep their bright flavor.
Step 1
Put water, the turkey breast bone, chopped onion, garlic, pepper flakes, sea salt, and bouillon cubes into a large pot. Bring everything to a boil, then turn the heat down and let it 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. Give it a good stir, bring it back to a simmer, and cook for another 10 minutes so all the flavors can come together.
Step 3
Before serving, fish out the turkey breast bone. Spoon the soup into bowls and finish each one with a handful of fresh bean sprouts on top. Enjoy!
Perfect Pairings
Serve this soup with warm crusty bread or soft dinner rolls to soak up the broth. A light side salad can add freshness and balance to the meal. For extra richness, a dollop of sour cream or a sprinkle of grated cheese works wonderfully.
Leftover Care Tips
Allow the soup to cool completely before storing it in airtight containers. It keeps well in the refrigerator for up to four days and freezes nicely for up to three months. Reheat gently on the stove to preserve the texture and flavor.
Frequently Asked Questions
Can I use turkey breast without the bone for this soup?
Yes, but using the bone adds extra flavor to the broth. If you skip it, consider adding extra bouillon for richness.
How spicy is this soup with the crushed red pepper flakes?
It has a mild to moderate heat, but you can adjust the amount to suit your taste.
Can I substitute fresh broccoli and asparagus with frozen vegetables?
Yes, frozen vegetables work fine; just add them at the same step and adjust cooking time slightly if needed.
Is the instant dry lentil soup mix necessary?
It adds flavor and texture, but you can omit it if you prefer or don’t have it on hand.
Can I make this soup ahead of time?
Yes, it stores well in the fridge for up to 3 days and reheats nicely.
What can I use instead of condensed cream of mushroom soup?
You can substitute with homemade mushroom sauce or a cream-based soup of your choice.
Should I rinse the bean sprouts before adding them?
Yes, rinse them thoroughly and add fresh as a topping just before serving.
Can I use chicken instead of turkey in this soup?
Absolutely, chicken breast with bone can be used and will give a similar result.
