"Heart Healthy" Turkey Vegetable Soup - cooking recipe

Ingredients

1 gallon reduced-sodium turkey broth
1 cup carrot (chopped)
1 cup celery (chopped)
12 ounces frozen chopped onions
1 teaspoon summer savory
1 tablespoon fresh thyme (chopped)
1 tablespoon garlic (chopped)
1/2 cup white wine
1 1/2 teaspoons kosher salt
1 1/2 teaspoons fresh ground pepper
4 cups frozen mixed vegetables
2 cups frozen peas broccoli cauliflower carrots (I used Mediterranean Vegetable blend)
1/4 cup fresh parsley (chopped)
1/2 ounce fresh basil (Chiffonade)
1 lb turkey thighs (Chicken can be subbed)
1 lb turkey breast (Chicken can be subbed)
1 teaspoon seasoning salt
1/2 teaspoon olive oil
1/4 cup white wine

Preparation

In a large stock pot, bring the turkey stock to a boil.
Add the carrots, celery, onion, garlic and the 1/2 cup white wine.
Add the kosher salt, pepper, thyme and summer savory. Let this simmer over medium heat.
Add both frozen mixed vegetables to the pot. Continue to let the soup simmer.
Add the chopped parsley.
Dice all the turkey (or chicken) meat in to half inch cubes.
Toss the meat in a bowl with the seasoning salt and the olive oil.
Heat a non stick skillet over high heat.
Cook the meat in small batches. We're just looking for a good sear and some color, not it to be completely cooked.
As the meat gets browned, dump it in the soup.
When all the meat is browned, de-glaze the pan with the 1/4 cup white wine. Scrape all the bits off the pan and pour everything into the pot.
Let the soup simmer over a medium low heat until the meat is cooked completely and all the vegetables are tender.
Just before service add the basil chiffonade.
I like to add a spoonful of fat free sour cream to my bowl. I find it adds a little extra richness and cuts some of the sweetness that comes from the veggies and the herbs.