Curried Turkey Soup Recipe
Curried Turkey Soup Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 40 min. Cook: 8 hours
MAKES:
6 servings
TOTAL TIME:
Prep: 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 all-purpose flour
  • 1/2 cup unsweetened apple juice or additional chicken broth
  • 3 cups shredded cooked turkey
  • 3 cups hot cooked rice

Directions

Combine the first 10 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.
Add turkey; heat through. Stir in rice. Yield: 6 servings (2-1/2 quarts).
Originally published as Curried Turkey Soup in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p120

  • 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 all-purpose flour
  • 1/2 cup unsweetened apple juice or additional chicken broth
  • 3 cups shredded cooked turkey
  • 3 cups hot cooked rice
  1. Combine the first 10 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.
  2. Add turkey; heat through. Stir in rice. Yield: 6 servings (2-1/2 quarts).
Originally published as Curried Turkey Soup in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p120

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