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Curried Turkey Soup

 Curried Turkey Soup
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
6 ServingsPrep: 40 min. Cook: 8 hours

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 King Arthur Unbleached 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).

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Curried Turkey Soup (continued)

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.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.