Creamy Turkey Vegetable Soup
Try this Creamy Turkey Vegetable Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 8
contains white meat
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
- 3 tbsp. butter
- 1/4 c. flour
- 1/4 tsp. pepper
- 3 celery ribs sliced
- 1 tsp. dried thyme
- 1 cup fat-free half-and-half
- 1/2 lb. fresh mushrooms sliced
- 5 medium carrots chopped
- 1 large onion or 2 small chopped
- 1 tsp. parsley flakes
- 10 cups fat-free chicken broth
- 1 cup brown rice pasta
- 1 1/2 cups cooked turkey (i used perdue oven roasted turkey)
- Carbohydrate 7.5765464375 g
- Cholesterol 183.629976155 mg
- Fat 69.801506702025 g
- Fiber 1.35099521307058 g
- Protein 4.2000253651625 g
- Saturated Fat 43.7990960342147 g
- Serving Size 1 1 (1-1/2 cup) serving (460g)
- Sodium 1701.90703942025 mg
- Sugar 6.22555122442942 g
- Trans Fat 5.39521715995048 g
- Calories 657 calories
In a 6-qt. stockpot, heat butter over medium-high heat.Add the mushrooms, carrots, celery and onion.Cook and stir 8-10 minutes or until vegetables are tender.Stir in the flour, thyme, parsley and pepper, until blended.Stir in chicken broth. Bring to a boil.Reduce heat, stir in pasta and simmer uncovered 8-10 minutes or until the pasta is tender.Turn off heat. Stir in the turkey and the cream.Serve warm.Makes 8 servings. One serving is 1-1/2 cup. One serving is 5 WW Smart Points.
