Creamy Turkey Vegetable Soup Food

CREAM OF TURKEY VEGETABLE SOUP

Cream of Turkey Vegetable Soup image

"This is a great, satisfying soup, perfect for a chilly night. This also makes the best of leftover turkey!" Stephanie Moon, Boise, Idaho.

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

1 cup chopped fresh carrots
1/2 cup chopped celery
1/3 cup chopped onion
2 tablespoons butter
2 cups diced cooked turkey
2 cups water
1-1/2 cups diced peeled potatoes
2 teaspoons chicken bouillon granules
1/2 teaspoon salt
1/2 teaspoon pepper
2-1/2 cups whole milk, divided
3 tablespoons all-purpose flour

Steps:

In a large saucepan, saute the carrots, celery and onion in butter until tender. Stir in the turkey, water, potatoes, bouillon, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until vegetables are tender. , Stir in 2 cups milk. Combine flour and remaining milk until smooth. Stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. ,

Nutrition Facts : Calories 357 calories, Fat 14g fat (8g saturated fat), Cholesterol 84mg cholesterol, Sodium 901mg sodium, Carbohydrate 28g carbohydrate (10g sugars, Fiber 3g fiber), Protein 28g protein.

CREAMY VEGETABLE TURKEY SOUP

Creamy Vegetable Turkey Soup image

For a creamy turkey soup with a sense of fun, we go wheels up at our house. We load it up with wagon-shaped pasta and veggies. -Nancy Beyer, Hayden Lake, Idaho

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 8 servings (3 quarts).

Number Of Ingredients 13

Ingredients

6 tablespoons butter, cubed
1/2 pound sliced fresh mushrooms
5 medium carrots, chopped
1 large onion, chopped
3 celery ribs, sliced
1/4 cup all-purpose flour
1 teaspoon each dried thyme, savory and parsley flakes
1/4 teaspoon white pepper
1/4 teaspoon pepper
10 cups chicken broth
3 cups uncooked wagon wheel pasta or other large shaped pasta
2 cups cubed cooked turkey
1 cup half-and-half cream

Steps:

In a 6-qt. stockpot, heat butter over medium-high heat. Add mushrooms, carrots, onion and celery; cook and stir 8-10 minutes or until tender. Stir in flour and seasonings until blended; gradually stir in broth., Bring to a boil. Stir in pasta. Reduce heat; simmer, uncovered, 8-10 minutes or until pasta is tender. Stir in turkey and cream; heat through (do not boil).

Nutrition Facts : Calories 340 calories, Fat 14g fat (8g saturated fat), Cholesterol 80mg cholesterol, Sodium 1386mg sodium, Carbohydrate 33g carbohydrate (7g sugars, Fiber 3g fiber), Protein 18g protein.

CREAMY TURKEY VEGETABLE SOUP

Creamy Turkey Vegetable Soup image

In response to request. This turkey soup is a work in progress. I try to perfect whenever a turkey is cooked. There is usually a bit of meat left over on the carcus, which we debone and cut up the meat...then make this soup and soup with the carcus!

Provided by TishT

Categories Poultry

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

1 large onion, chopped
1/4 cup butter
2 medium sweet potatoes, peeled & chopped
3 medium zucchini, chopped
2 large carrots, diced
1 bunch broccoli, chopped
2 quarts turkey broth
2 medium potatoes, diced
1/2 cup celery, chopped
2 teaspoons salt
1/4-1/2 teaspoon cayenne pepper
2 cups turkey, diced
1 teaspoon pepper, more to taste
2 cups light cream

Steps:

Saute onion& celery in butter.
Add sweet potatoes, carrots, zucchini& broccoli and saute lightly for 5 min.
Stir in broth; simmer for a few minutes.
Add potatoes& seasonings; cook another 10 min.
or until vegetables are tender.
Add turkey.
Stir in cream& heat through.

Nutrition Facts : Calories 582.8, Fat 35.8, SaturatedFat 21.9, Cholesterol 109.7, Sodium 1435.8, Carbohydrate 59.1, Fiber 11.8, Sugar 12.3, Protein 13.4