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Creamy Turkey Soup

 Creamy Turkey Soup
My mother always prepared a holiday turkey much larger than our family could ever eat in one meal so there'd be plenty of leftovers. That's one tradition I've kept up. This hearty soup uses a lot of turkey and is great after watching football games and raking leaves. -Kathleen Harris, Galesburg, Illinois
6-8 ServingsPrep: 20 min. Cook: 30 min.

Ingredients

  • 1 large onion, chopped
  • 3 celery ribs with leaves, cut into 1/4-inch pieces
  • 6 tablespoons butter
  • 6 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon each dried thyme, savory and parsley flakes
  • 1-1/2 cups milk
  • 4 cups cubed cooked turkey
  • 5 medium carrots, cut into 1/4-inch pieces
  • 1 to 2 cups turkey or chicken broth
  • 1 package (10 ounces) frozen peas

Directions

  • In a large kettle, saute onion and celery in butter until tender,
  • about 10 minutes. Stir in flour and seasonings; gradually add milk.
  • Bring to a boil; cook and stir for 2 minutes or until thickened. Add
  • turkey and carrots. Add enough broth until soup is desired
  • consistency. Cover and simmer for 15 minutes.
  • Add peas; cover and simmer for 15 minutes or until vegetables are
  • tender. Yield: 6-8 servings (2 quarts).
Nutritional Facts: 1 serving (1 cup) equals 300 calories,

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Creamy Turkey Soup (continued)

Nutritional Facts: 14 g fat (7 g saturated fat), 82 mg cholesterol, 636 mg sodium, 18 g carbohydrate, 4 g fiber, 26 g protein.