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Cream of Turkey Vegetable Soup Recipe
Cream of Turkey Vegetable Soup Recipe photo by Taste of Home

Cream of Turkey Vegetable Soup Recipe

Read Reviews (6)
4.55 6
Publisher Photo
“This is a great, satisfying soup, perfect for a chilly night. This also makes the best of leftover turkey!" Stephanie Moon, Boise, Idaho.
TOTAL TIME: Prep: 15 min. Cook: 30 min.
MAKES:4 servings
TOTAL TIME: Prep: 15 min. Cook: 30 min.
MAKES: 4 servings

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

Nutritional Facts

1-1/2 cups equals 357 calories, 14 g fat (8 g saturated fat), 84 mg cholesterol, 901 mg sodium, 28 g carbohydrate, 3 g fiber, 28 g protein.

Directions

  1. 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.
  2. 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. Yield: 4 servings.
Originally published as Creamy Turkey Vegetable Soup in Simple & Delicious November/December 2008, p47

Nutritional Facts

1-1/2 cups equals 357 calories, 14 g fat (8 g saturated fat), 84 mg cholesterol, 901 mg sodium, 28 g carbohydrate, 3 g fiber, 28 g protein.

Reviews for Cream of Turkey Vegetable Soup(6)

AVERAGE RATING
   (11)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (3)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Jan. 22, 2014

Six inches of snow and below 0 temps - Perfect for a cold winter evening. I, too, saute minced garlic with my vegetables, used left-over turkey and evaporated milk to cut calories. You could even add egg noodles or orzo pasta if desired. Have made gluten free for hubby by substituting the flour (no noodles).

MY REVIEW
Reviewed Jan. 30, 2013

Good! Added garlic to the veggies when I sauteed them. Also added some parsley. Used my leftover turkey & carrots from when I had made turkey broth (from a smoked turkey). Took reviewers advice advice and used fat free evaporated milk. Might add some Mrs. Dash next time for a little more seasoning.

MY REVIEW
Reviewed Oct. 16, 2012

Used this as a base, boiled drumsticks and a thigh to make broth. Added more of the veggies than suggested some garlic and evaporated milk. Water to right consistancy. Looked like photo. Very,very good.

MY REVIEW
Reviewed Apr. 13, 2012

I was really craving a creamy, chunky vegetable soup, and you'd be surprised how difficult it is to find a recipe online (most call for pureeing in a blender). I came across this recipe and it served as the perfect base for my improvised soup. Thank you!

MY REVIEW
Reviewed Mar. 3, 2012

Very easy, very tasty. This is definitely "comfort food" soup. I used skim milk rather than whole milk to cut the fat content a bit. The soup wasn't as creamy as I thought it would be. I might try substituting some evaporated skim milk next time to see how that affects the smoothness of the broth.

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