Curried Turkey Soup Recipe

Curried Turkey Soup Recipe photo by Taste of Home

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This colorful soup is a delight to serve the day after Thanksgiving. Best of all, it comes together in the slow cooker, allowing you some time to get a head start on your holiday shopping. —Holly Bauer, West Bend, Wisconsin

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Curried Turkey Soup Recipe

Prep: 40 min. Cook: 8 hours

Yield: 6 Servings

40 480 520

Ingredients

4-1/2 cups chicken broth
1 can (14-1/2 ounces) diced tomatoes, undrained
2 medium carrots, chopped
2 celery ribs, chopped
1 medium onion, chopped
1 medium green pepper, chopped
1 medium tart apple, peeled and chopped
1 tablespoon curry powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup all-purpose flour
1/2 cup unsweetened apple juice or additional chicken broth
3 cups cubed cooked turkey
3 cups hot cooked rice

Directions

Combine the first ten ingredients in a 4- or 5-qt. slow cooker. Cover and cook on low for 7-8 hours or until vegetables are tender. Mix flour and apple juice until smooth; stir into soup. Cover and cook on high for 30 minutes or until soup is thickened.
Stir in turkey; heat through. Serve with rice. Yield: 6 servings (2-1/2 quarts).

Nutritional Facts 1-1/2 cups soup with 1/2 cup rice equals 314 calories, 4 g fat (1 g saturated fat), 57 mg cholesterol, 1,096 mg sodium, 42 g carbohydrate, 4 g fiber, 25 g protein.

Originally published as Curried Turkey Soup in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p120