2 cups leftover turkey, cut-up or shredded
8 small potatoes, quartered, cooked and drained
3 Tbsp. canola oil
6 Tbsp. light butter
1/3 cup onions, diced
1/3 cup celery, diced
1/3 cup carrots, sliced
1/2 cup mushrooms, diced
14 oz. can fat free chicken broth
1 pint heavy whipping cream
2 cups fat free half-n-half
1/2 cup frozen peas, thawed
1 cup frozen corn, thawed
Salt and pepper (to desired taste)
Add canola oil in a large stock pot or dutch oven and set heat to medium-high. Melt 3 Tbsp. of the light butter in heated canola oil. Add onions, celery and carrots and saute, stirring continually until veggies are fork tender and onions become transparent. Stir in mushrooms and stir for about 2-3 minutes, until thoroughly mixed and mushrooms are browning. Slowly stir in chicken broth and cook on medium heat for about 5-10 minutes, stirring occasionally. Add turkey, precooked potatoes, corn and peas. Slowly stir in cream, 3 Tbsp. butter and half and half. Add salt and pepper to desired taste. Cook on low heat, while stirring, until thickened for about 15-20 minutes.
Karen’s Note: I highly recommend trying this recipe at least once with either left-over turkey or chicken. Try using left-over turkey from Frank’s Smoked Turkey recipe to make this Turkey Vegetable Soup taste so delicious! Serve with whole wheat crackers or reduced fat crescent rolls and a side salad for a well rounded meal.
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