Chicken or Turkey Soup with Florida Vegetables and Escarole

Serves: 6 Save

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)


Learn how to make this recipe at Fresh From Florida®

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