Name: Creamy Turkey Soup
Total time: 5 h 45 min
Ingredients: 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 1 1/2 pounds total); 3 (14.5 ounce) cans reduced-sodium chicken broth; 1 ½ teaspoons dried thyme, crushed; ½ teaspoon black pepper; 1 (12 ounce) can (1 1/2 cups) evaporated fat-free milk; 3 tablespoons cornstarch; ½ cup sliced green onions (4); 2 tablespoons lemon juice; 1 tablespoon Toasted sliced almonds or chopped pecans and/or dried cranberries (see Tip)

Directions

Step 1

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

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Step 2

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

Cover and cook for 45 to 60 minutes more or until bubbly on edges. Stir in green onions and lemon juice.
Step 5

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

Serving Size: 1 cup

Per Serving:

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.

Exchanges:

3 lean protein, 1 vegetable, 1/2 milk, 1/2 starch

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Ingredients

Directions

Tips

Nutrition Facts

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Ingredients

Directions

Tips

Nutrition Facts