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from Starr's Kitchen

TURKEY AND BROCCOLI NUGGET SOUP

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Servings: 4 servings
Course: Dinner
Ingredients Method

Ingredients
  

  • 2 tsp butter or margarine
  • ½ cup onions chopped
  • 1 clove garlic, minced
  • 2 14 ounce cans chicken broth
  • 2 cups water
  • ½ tsp dried rosemary
  • 1 cup pasta nuggets (radiatore)
  • 2 cups broccoli, chopped
  • 2 cups cooked turkey, cubed (or skinless chicken)

Method
 

  1. In a large saucepan or Dutch oven, melt margarine over medium heat.    
  2. Add onion and garlic; cook and stir for 2-3 minutes or just until garlic begins to brown. 
  3. (If using uncooked chicken, stir-fry with the garlic and onion until done).
  4. Add broth, water and rosemary; mix well.
  5. Bring to a boil.
  6. Add pasta; return to a boil. 
  7.  Cook over medium-high heat for 8-10 minutes or until pasta nuggets are of desired doneness.
  8. Add broccoli and turkey; mix well. 
  9. Return to a boil. 
  10. Cook an additional 3-5 minutes or until broccoli is tender and soup is thoroughly heated, stirring occasionally.