Creamy Vegetable Turkey Soup Recipe

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

Read Reviews
5 1 1
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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, ID
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 15 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 15 min.

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

Directions

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). Yield: 8 servings (3 quarts).
Originally published as Creamy Vegetable Turkey Soup in Simple & Delicious December/January 2015

Nutritional Facts

1-1/2 cups: 340 calories, 14g fat (8g saturated fat), 80mg cholesterol, 1386mg sodium, 33g carbohydrate (7g sugars, 3g fiber), 18g protein.

  • 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
  1. 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.
  2. 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). Yield: 8 servings (3 quarts).
Originally published as Creamy Vegetable Turkey Soup in Simple & Delicious December/January 2015

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Kellyinsicily User ID: 3237180 216256
Reviewed Dec. 29, 2014

"Absolutely delicious! easy to make and comes together quickly. Will be making this again soon!"

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