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
Florida-made hot sauce, to taste
Preheat a large soup pot or Dutch oven over medium-high heat. Add the olive oil to the preheated pot. Carefully add the onions, celery and carrots to the pot. Cook ingredients for 5 to 7 minutes while stirring occasionally. Add the garlic and fresh chopped herbs and cook for another 2 minutes. Add the broth to the cooking ingredients in the pot. Bring ingredients to a light boil and turn the heat down to a simmer. Add the shredded chicken or turkey, pasta, yellow squash and escarole. Cook ingredients for at least another 7 to 10 minutes until the pasta is tender. Taste soup and adjust seasoning with sea salt, fresh ground pepper and a dash or so of hot sauce.
Send this recipe to an email address.
Get the monthly Fresh From Florida Club newsletter delivered right to your inbox. Each issue features two seasonal recipes that are simple to prepare and use "Fresh From Florida" ingredients.
See How it works Sign Up
It’s easy to sign up for the Fresh From Florida Club and have your questions answered by our amazing chefs. Plus, you can save online seasonal recipes made with local ingredients and get our monthly newsletter.
Let’s get cooking with fresh, local ingredients.
* For giveaways include address
Our Kitchen Monthly Newsletter
Delivering the flavors of Florida straight to your inbox. Discover what’s in season, new recipes, cooking tips and tricks.
Giveaways
Update your personal information for future giveaways.
