Rating: 3.5 stars
7 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2
  • 7 Ratings

A play on traditional chicken soup, this soup is a comforting and creamy low-fat soup. Topping with toasted nuts and dried cranberries makes for a flavorful finish.

Source: Better Homes and Gardens


Credit: Jason Donnelly

Recipe Summary

30 mins
9 hrs
9 hrs 30 mins


Ingredient Checklist


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

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

  • 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.

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

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


To toast nuts, preheat oven to 350°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

188 calories; fat 1g; cholesterol 39mg; carbohydrates 18g; insoluble fiber 2g; sugars 7g; protein 26g; vitamin a 291.5IU; vitamin c 10.6mg; thiamin 0.1mg; riboflavin 0.3mg; niacin equivalents 3mg; vitamin b6 0.2mg; folate 24.2mcg; vitamin b12 0.1mcg; sodium 487mg; potassium 475mg; calcium 151.5mg; iron 1.6mg.