• 1 tablespoon olive oil
  • 1 medium onion, coarsely chopped
  • 3 medium potatoes, cut into 1/2 inch cubes
  • 1 medium carrot, sliced
  • 46 ounces reduced sodium chicken broth
  • 2 teaspoons Italian seasoning
  • 3 cups cooked and cubed turkey breast


Heat oil in a large stockpot until hot.
Add onion and cook until well browned.
Add potato, carrot, Italian seasoning and broth and bring to boil.
Boil for 10 minutes or until potatoes and carrots are fork-tender.
Add turkey and return to boil until heated through.
Top with freshly ground pepper and serve.
Makes 8 servings.
Calories 170, Fat 2 grams, Cholesterol 55 mg, Sodium 469 mg. Carbohydrate 11 grams, Protein 25 grams, Fiber 1 gram.
Points 3.