Light and creamy soup using leftover Thanksgiving turkey; then thickened with milk instead of cream for a reduced fat alternative.
This Cream of Turkey Soup is so easy to make and takes less than an hour to prepare. It's a great use for any roasted turkey or holiday leftovers!
I don't like to use a lot of heavy cream in my cooking, but if you prefer a richer tasting soup, you substitute heavy cream or half and half for the reduced fat milk. ~Enjoy!
Ingredients Needed
- butter
- carrots
- celery
- onion
- diced, cooked turkey
- chicken broth
- kosher salt
- black pepper
- 2% milk
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, salt and pepper; 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.
Cream of Turkey Soup (Reduced Fat)
Ingredients
- 3 tablespoons butter
- ¼ cup diced carrots
- ¼ cup diced celery
- 2 tablespoons diced red onions
- 3 tablespoons all purpose flour
- 2 cups diced cooked turkey
- 6 cups chicken broth
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 cup 2% milk
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, salt and pepper; 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 and mix well.
Notes
Nutrition
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