Use your slow cooker to make a creamy soup that's loaded with lean turkey, potatoes, and mushrooms.

Diabetic Living Magazine
Source: Diabetic Living Magazine

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Recipe Summary

active:
30 mins
total:
5 hrs 45 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 6-quart slow cooker, combine potatoes, mushrooms, onion, and celery. Top with turkey. Add broth, thyme, and pepper.

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  • Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4 1/2 to 5 hours.

  • Transfer turkey to a cutting board; use two forks to pull turkey apart into shreds. Return to cooker. In a small bowl stir together evaporated milk and cornstarch; stir into mixture in cooker. If using low-heat setting, turn cooker to high-heat setting.

  • Cover and cook for 45 to 60 minutes more or until bubbly on edges. Stir in green onions and lemon juice.

  • If desired, serve topped with nuts and/or cranberries.

Tips

Tip: To toast nuts, preheat oven to 350 degrees F. Spread nuts in a single layer in a shallow baking pan. Bake for 5 to 10 minutes or until light brown, watching carefully and stirring once or twice.

Nutrition Facts

186 calories; protein 27.3g 55% DV; carbohydrates 17.6g 6% DV; exchange other carbs 1; dietary fiber 1.7g 7% DV; sugars 7.5g; fat 0.6g 1% DV; saturated fat 0.1g; cholesterol 54.2mg 18% DV; vitamin a iu 298.4IU 6% DV; vitamin c 10.7mg 18% DV; folate 29.3mcg 7% DV; calcium 166.8mg 17% DV; iron 2.3mg 13% DV; magnesium 26.3mg 9% DV; potassium 671.5mg 19% DV; sodium 479.8mg 19% DV.