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This is one of my "tried-and-true" recipes that I always make after Thanksgiving when the turkey leftovers are just about used up. The carcass makes a wonderful broth, and it's amazing how much more meat is made available after boiling those bones!
Nutritional Facts 1 serving (1 cup) equals 123 calories, 1 g fat (trace saturated fat), 9 mg cholesterol, 651 mg sodium, 23 g carbohydrate, 3 g fiber, 7 g protein.
Originally published as Turkey Vegetable Soup in Reminisce November/December 1993, p49
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Reviewed on Nov. 27, 2010 by mother of 3
Our fellowship teacher said this was delicious.I used two different chicken stocks, Wolfgang Puck's & Swanson. Also used organic carrots, celery and 1 1/2 tsps. chili powder. Added minced garlic & garlic powder.Next time I'll substitute plain corn instead of the creamed corn as that gave it a sweet taste.
Our fellowship teacher said this was delicious.
I used two different chicken stocks, Wolfgang Puck's & Swanson. Also used organic carrots, celery and 1 1/2 tsps. chili powder. Added minced garlic & garlic powder.
Next time I'll substitute plain corn instead of the creamed corn as that gave it a sweet taste.
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