Contributed By: LTeifel
www.cdkitchen.com
Use your leftover turkey to make this great tasting soup.
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Total Preparation Time: Less than 15 minutes
Ingredients: Chicken & Turkey
Vegetables
Actual Cooking Time: 1 hour
Number of Servings: 4
Origin: American
Holiday: Thanksgiving
Meal Type: Lunch
Soups & Stews
Ingredients
3 cups Chopped leftover turkey
8 cups Turkey broth (reduced sodium)
1 can (12 oz) non-fat evaporated milk
2/3 cup Flour
1 lb Small new potatoes (1 to 1-1/2" ea)
4 Stems celery, finely chopped
1 bunch Green onions, finely chopped
4 Carrots, finely chopped
1 teaspoon Salt
1 teaspoon White pepper
1 teaspoon Thyme
1/2 teaspoon Sage
Preparation
Bring turkey broth to a boil in a large pot. Add potatoes, carrots, and celery, and cook for about 20 mins, or until potatoes are almost tender. Add leftover turkey, green onions, salt, pepper, thyme, and sage, stir well, and return to a boil. Cook over medium heat for another 5 mins.
Meanwhile, mix evaporated milk and flour in a mixing bowl with an electric mixer. Blend milk mixture into soup. Cook, stirring constantly, until thickened (approximately 8-10 mins) Serve hot.
Cook's Notes
Reduce the sodium in this recipe by eliminating the added salt.
Nutrition Information
Calories: 477
;
Total Fat: 6 g
;
Saturated Fat: 2 g
;
Polyunsaturated Fat: 1.2 g
;
Carbohydrates: 54 g
;
Protein: 50 g
;
Vitamin A: 1828(RE)
;
Vitamin C: 35mg
;
Calcium: 421mg
;
Sodium: 1342
;
Iron: 6mg
;
Fiber: 5.7g