Tuesday, January 27, 2009
Creamy Turkey Vegetable Soup
Who likes using leftover turkey (or chicken) on sandwiches or even worse...plain?? I made this recipe with leftover turkey from Christmas that was too dry to eat alone. In the soup, it was absolutely delicious and so much better! My family will never suffer from dry turkey again. The recipe is very forgiving. I was able to make several substitutions and still render a wonderful soup. The soup is great with homemade bread or crackers.
1 large onion, finely chopped OR 1 1/2 tsp. onion powder
2 tbsp. butter
3 cups diced red potatoes (white potatoes work, too)
2 cans (29 ounces total) chicken broth
2 cups cooked cubed turkey breast (chicken would work, too)
2 cups mixed vegetables (I used green beans, corn, and carrots, but feel free to experiment)
1/2 tsp. salt
1/2 tsp. white pepper (I didn't have this, so I used black pepper, and it was fine)
3/4 tsp. sage
1/4 tsp. thyme
2 cups milk
If you are using a real onion, in a large saucepan, saute the onion in butter until tender. Add potatoes and broth. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes. Stir in the turkey, veggies, salt, pepper, sage, and thyme. Cook 10-12 minutes longer or until veggies are tender. Stir in cream and heat through, but do not boil.
This post is part of the Nourishing Soups and Stews Carnival at The Nourishing Gourmet. Make sure to check out more great recipes!