This is the perfect solution for all those turkey leftovers – and for chicken leftovers too!
Number of servings :
Type of meal : | Soups | Soups
Special diet :
1 medium onion, chopped
1 medium potato, peeled and cubed
500 mL (2 cups) cubed cooked turkey
125 mL (1/2 cup) grated carrot
125 mL (1/2 cup) frozen corn
125 mL (1/2 cup) frozen peas
15 mL (1 tbsp) horseradish
7 mL (1-1/2 tsp) chili powder
5 mL (1 tsp) Worcestershire sauce
2 mL (1/2 tsp) dried sage
2 mL (1/2 tsp) dried rosemary
2 mL (1/2 tsp) sea salt
2 mL (1/2 tsp) white pepper
1 L (4 cups) low-fat chicken stock
500 mL (2 cups) skim milk
- In a large soup pot, combine the onion, potato, turkey, carrot, corn, peas, horseradish, chili powder, Worcestershire sauce, sage, rosemary, salt, pepper, and stock.
- Bring to a boil; reduce heat and simmer 10 minutes or until the potato is cooked.
- Stir in the skim milk and simmer another 2 minutes. Serve immediately.
Makes 8 servings.
Kenny Kick: Add 1/2 cup white wine with the stock. Replace the turkey with chicken.
Imported on 2011-01-20 16:41:26 — Original ID:473