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Lou Diamond Phillips’ Turkey Vegetable Soup Recipe

Updated

Hector Sanchez

Lou Diamond Phillips’ Turkey Vegetable Soup

The actor and avid cook shares a hearty, “incredibly healthy” meal

2 (32-oz.) boxes chicken stock
½ yellow onion, chopped
6 cloves garlic, minced
2 ribs celery, sliced
2 large carrots, peeled and sliced into rounds
2 cups sliced shiitake mushrooms
1 tsp. each dried parsley, sage, rosemary, thyme
2 bay leaves
Kosher salt
Freshly ground black pepper
1 lb. leftover cooked turkey, roughly chopped
2 cups chopped green beans
1 zucchini, sliced into rounds
1 yellow squash, sliced into rounds
4 cups chopped kale

1. In a large stock pot, combine 8 cups water, chicken stock, onion, garlic, celery, carrots, mushrooms, herbs and salt and pepper to taste. Bring to a low boil over high heat, then reduce to medium-low, and cook for 15 minutes.

2. Add the turkey and green beans, and cook on medium heat for 20 minutes. Add zucchini, squash and kale, and cook for 15 minutes more. Add more salt and pepper, if needed. Remove bay leaves before serving.

Serves:
8 to 10
Prep time: 15 minutes
Cook time: 50 minutes

TIP! “Roast the garlic for 10 minutes at 350° before adding to the broth,” says Phillips. “It will add depth and complexity of flavor.”