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


Recipe Summary test

30 mins
5 hrs 45 mins


Ingredient Checklist


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

  • 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.


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; carbohydrates 17.6g; dietary fiber 1.7g; sugars 7.5g; fat 0.6g; saturated fat 0.1g; cholesterol 54.2mg; vitamin a iu 298.4IU; vitamin c 10.7mg; folate 29.3mcg; calcium 166.8mg; iron 2.3mg; magnesium 26.3mg; potassium 671.5mg; sodium 479.8mg.