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?
Start by melting 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; then heat the milk over medium heat and 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.
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)
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
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