Name: Cream of Turkey Soup (Reduced Fat)
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 1/4 c. Carrots, peeled and sliced; 2 tbsp. Red Onions, diced; 1 Celery Stalk, washed and diced; 1 tbsp. Butter; 2 tbsp. All-Purpose Flour; 2 c. Cooked Turkey, diced; 4 c. Chicken Broth; 2 c. Water; 1 c. Milk; Cornstarch + Cold Water (equal parts if needed to thicken); Salt and Pepper, to taste

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Light and creamy soup using leftover Thanksgiving turkey; then thickened with milk instead of cream for a reduced fat alternative.

Since this is the week before Thanksgiving, I’ve decided to share a new recipe each day to give you some more options for the biggest feast day of the year here in the US. Today I’m starting with soup.

Now technically, this Reduced Fat Cream of Turkey Soup would make the perfect soup to make using leftover turkey the day or so following the holiday, but it would also taste great as a starter as well.

How do you make Cream of turkey soup?

This Cream of Turkey Soup is so easy to make and takes less than an hour to prepare. You can also make this up to 2 days ahead so it will safe you time the day of.

I don’t like to use a lot of heavy cream in my cooking, but if you prefer a richer tasting soup, by all means substitute heavy cream or half and half for the reduced fat milk. ~Enjoy!

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Cream of Turkey Soup (Reduced Fat)

Light and creamy soup using leftover Thanksgiving turkey; then thickened with milk instead of cream for a reduced fat alternative.

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Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Course: Soup

Cuisine: American

Keyword: turkey

Servings:

Author: Carrie's Experimental Kitchen

Ingredients

1/4 c. Carrots, peeled and sliced
2 tbsp. Red Onions, diced
1 Celery Stalk, washed and diced
1 tbsp. Butter
2 tbsp. All-Purpose Flour
2 c. Cooked Turkey, diced
4 c. Chicken Broth
2 c. Water
1 c. Milk
Cornstarch + Cold Water (equal parts if needed to thicken)
Salt and Pepper, to taste

Instructions

Melt the butter in a large pot and add the carrots, onions and celery. Allow to soften approximately 3-5 minutes; then stir in the flour.
Add the turkey, chicken broth and water; stir well. Bring to a boil, then allow to simmer for 30 minutes.
Use your immersion blender to blend all of the ingredients together until it is smooth.
Heat the milk over medium heat, then add it to the soup. Allow to simmer for another 10 minutes.
If the soup isn't thick enough, combine equal parts cornstarch and cold water; then add it to the mixture and simmer for an additional 3-5 minutes. Season with salt and pepper.

Notes

*If you do not have an immersion blender, pour the mixture into a regular blender and puree until smooth. Just be very careful not to fill it too much to the top as it will be extremely hot and you don't want to pop the lid off of your blender.

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