• 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
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Ingredients

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Directions

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

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

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  • 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.

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

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  • 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; 1 g total fat; 0 g saturated fat; 0 g polyunsaturated fat; 0 g monounsaturated fat; 39 mg cholesterol; 487 mg sodium. 475 mg potassium; 18 g carbohydrates; 2 g fiber; 7 g sugar; 26 g protein; 0 g trans fatty acid; 292 IU vitamin a; 11 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 3 mg niacin equivalents; 0 mg vitamin b6; 24 mcg folate; 0 mcg vitamin b12; 151 mg calcium; 2 mg iron;

Reviews

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