Carrie’s Experimental Kitchen

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. Reduced Fat Cream of Turkey Soup | 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.
It’s 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)
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
 
*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.
Course: Soup
Servings: 6 cups
Author: Carrie Farias | Carrie's Experimental Kitchen
Ingredients
  • 1/4 c . Carrots sliced
  • 2 tbsp . Red Onions chopped
  • 1 Celery Stalk chopped
  • 1 tbsp . Butter
  • 2 tbsp . All-Purpose Flour
  • 2 c . Turkey diced
  • 4 c . Fat Free Chicken Broth
  • 2 c . Water
  • 1 c . Milk I used 2% but you can also use what you prefer
  • Cornstarch + Cold Water equal parts if needed to thicken
  • Salt and Pepper to taste
Instructions
  1. Melt the butter in a large pot and add in the carrots, onions and celery. Allow to soften approximately 3-5 minutes; then stir in the flour.
  2. Add the turkey, chicken broth and water; stir well. Bring to a boil, then allow to simmer for 30 minutes.
  3. Use your immersion blender* to blend all of the ingredients together until it is smooth.
  4. Heat the milk over medium heat, then add it to the soup. Allow to simmer for another 10 minutes.
  5. 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.

Thanksgiving Tip
Allow approximately 5 days to defrost a 20lb. frozen turkey in your refrigerator. If you don’t have that much time, place the turkey (still in its wrapper) in a sink, cooler or I’ve even heard of someone putting it in their bathtub (CLEAN and disinfected first of course!). Cover the turkey with cold water and change the water every 30 minutes. It will take approximately 10 hours to defrost a 20 lb. frozen turkey.

Shared at Bobbi’s Kozy Kitchen 11/19/12


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