SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Creamy Turkey Soup

Makes: 8 servings
Prep 30 mins Slow Cook 9 hrs to 10 hrs  (low) or 4 1/2 to 5 hours (high) + 45 minutes (high)
Creamy Turkey Soup
Ingredients
  • 8  ounces  red-skinned potatoes, cut in 1-inch pieces
  • 8  ounces  cremini mushrooms, sliced
  • 1  cup  coarsely chopped onion (1 large)
  • 1  cup  sliced celery (2 stalks)
  • 2  turkey breast tenderloins (about 1 1/2 pounds total)
  • 3 14 1/2 ounce can  reduced-sodium chicken broth*
  • 1 1/2  teaspoons  dried thyme, crushed
  • 1/2  teaspoon  ground black pepper
  • 1 12  ounce can (1 1/2 cups)  evaporated fat-free milk
  • 3  tablespoons  cornstarch*
  • 1/2  cup  sliced green onions (4)
  • 2  tablespoons  lemon juice
  •  Toasted sliced almonds or chopped pecans* and/or dried cranberries (optional)
Directions

1. In a 6-quart slow cooker combine potatoes, mushrooms, onion, and celery. Top with turkey. Add broth, thyme, and pepper.

2. Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4 1/2 to 5 hours.

3. Transfer turkey to a cutting board; use two forks to pull turkey apart into shreds. Return to cooker. In a small bowl stir together evaporated milk and cornstarch; stir into mixture in cooker. If using low-heat setting, turn cooker to high-heat setting.

4. Cover and cook for 45 to 60 minutes more or until bubbly on edges. Stir in green onions and lemon juice.

5. If desired, serve topped with nuts and/or cranberries.

From the Test Kitchen*
  • To toast nuts, preheat oven to 350 degrees F. Spread nuts in a single layer in a shallow baking pan. Bake for 5 to 10 minutes or until light brown, watching carefully and stirring once or twice.
Nutrition Facts (Creamy Turkey Soup)
  • Servings Per Recipe 8,
  • cal. (kcal) 188,
  • Fat, total (g) 1,
  • chol. (mg) 39,
  • sat. fat (g) 0,
  • carb. (g) 18,
  • Monosaturated fat (g) 0,
  • Polyunsaturated fat (g) 0,
  • Trans fatty acid (g) 0,
  • fiber (g) 2,
  • sugar (g) 7,
  • pro. (g) 26,
  • vit. A (IU) 292,
  • vit. C (mg) 11,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 3,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 24,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 487,
  • Potassium (mg) 475,
  • calcium (mg) 151,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe