
Chicken or Turkey Soup with Florida Vegetables and Escarole
Ingredients (12)
- 1 cup Florida celery, rinsed and diced small
- 2 cups Florida carrots, peeled and diced small
- 2 cups Florida yellow squash, diced small
- 1 large or 2 small heads Florida escarole, rinsed and chopped large
- 4 cups cooked chicken or turkey, shredded
- 10 cups low sodium vegetable or chicken broth
- 10 ounces thin egg noodles or your favorite pasta (broken angel hair pasta)
- 2 tablespoons fresh garlic, minced
- 2 tablespoons fresh herbs (rosemary, thyme, oregano), chopped fine
- Sea salt and fresh ground pepper to taste
- 1 tablespoon olive oil
- 1 tablespoon Florida made hot sauce (your favorite)
Directions
Learn how to make this recipe at Fresh From Florida®