Creamy Turkey Soup

Creamy Turkey Soup

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From: Diabetic Living Magazine

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

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 8 ounces red-skinned potatoes, cut in 1-inch pieces
  • 8 ounces cremini mushrooms, sliced
  • 1 cup coarsely chopped onion (1 large)
  • 1 cup sliced celery (2 stalks)
  • 2 turkey breast tenderloins (about 1½ pounds total)
  • 3 (14.5 ounce) cans reduced-sodium chicken broth
  • 1½ teaspoons dried thyme, crushed
  • ½ teaspoon black pepper
  • 1 (12 ounce) can (1½ cups) evaporated fat-free milk
  • 3 tablespoons cornstarch
  • ½ cup sliced green onions (4)
  • 2 tablespoons lemon juice
  • Toasted sliced almonds or chopped pecans and/or dried cranberries (see Tip) (optional)

Preparation

  • Prep

  • Ready In

  1. In a 6-quart slow cooker, combine potatoes, mushrooms, onion, and celery. Top with turkey. Add broth, thyme, and pepper.
  2. Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4½ to 5 hours.
  3. 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.
  4. Cover and cook for 45 to 60 minutes more or until bubbly on edges. Stir in green onions and lemon juice.
  5. If desired, serve topped with nuts and/or cranberries.
  • Tip: To toast nuts, preheat oven to 350°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 information

  • Serving size: 1 cup
  • Per serving: 186 calories; 1 g fat(0 g sat); 2 g fiber; 18 g carbohydrates; 27 g protein; 29 mcg folate; 54 mg cholesterol; 8 g sugars; 298 IU vitamin A; 11 mg vitamin C; 167 mg calcium; 2 mg iron; 480 mg sodium; 672 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 3 lean protein, 1 vegetable, ½ milk, ½ starch

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