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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (145g) Recipe makes 8 servings The following items or measurements are not included below: turkey broth |
||
| Calories 214 | ||
| Calories from Fat 131 | (61%) | |
| Amount Per Serving | %DV | |
| Total Fat 14.6g | 22% | |
| Saturated Fat 8.6g | 42% | |
| Monounsaturated Fat 3.9g | ||
| Polyunsaturated Fat 1.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 64mg | 21% | |
| Sodium 184mg | 7% | |
| Potassium 300mg | 8% | |
| Total Carbohydrate 8.2g | 2% | |
| Dietary Fiber 1.0g | 4% | |
| Sugars 1.3g | ||
| Protein 13.0g | 25% | |
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Ingredients
- 1 cup finely chopped green onion
- 1 cup finely chopped carrot
- 1 cup finely chopped celery
- 1/4 cup butter
- 1/4 cup flour
- 2 cups turkey broth or chicken bouillon
- 2 cups half-and-half
- 1/4 teaspoon salt
- 1/8 teaspoon white pepper
- 1 dash cayenne pepper
- 2 cups diced cooked turkey (canned turkey works just as well, I use about four of those "tunafish" sized cans)
Directions
1
Saute onions, carrots, celery in butter until soft but not brown.2
Blend in flour.3
Gradually stir in broth, then half& half.4
Cook, stirring constantly, until mixture thickens.5
Stir in salt, pepper, cayenne, and turkey.6
Stir a few minutes until turkey is heated through.7
Devour!
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Browse similar recipes by category
- Course > Soups > Chowders
- Main Ingredient > Meat > Poultry > Turkey
- Cuisine > North American > United States > Northeastern
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Stove Top
- Preparation > Presentation > Served Hot
- Occasion > Taste/Mood > Comfort Food
- Occasion > Everyday
Featured Reviews for This Recipe
From: I love spicy food
On Apr 15, 2009
amazing! i used red pepper instead of celery and skim milk instead of half and half and it was so delicious (and lower in fat). i threw in some leftover rice and it was a great fast meal! tip: i put the first 3 ingredients and the turkey in the food proecessor and it shortened the prep time.
From: Chalko
On Apr 13, 2009
Yummy! It kind of tasted like turkey pot pie without the bread. I didn't add the celery and added peas in the last few minutes of cook time instead. I think I will try this again as a pot pie base, and throw a pie crust on top and bake it. Delicious!
From: Roosie
On Jan 27, 2004
I improvised a bit with this- adding chopped red bell pepper, corn, a small finely chopped potato, and some other spices (primarily thyme and curry). I also used 2% milk in lieu of half-and-half, which worked just fine and added the couple Tbs of gravy that we had left over from cooking the turkey. Oh- I also used between 1 and 1.5 cups of turkey instead of two (all I had) and it was plenty, especially with the additional veggies I added. The thing I like about chowders and soups in general is that you can fiddle a lot with the recipe with excellent results. Anyhow, this is a great basic recipe and a terrific and a little non-traditional way to use up leftover turkey! Thanks for posting.
From: Che~Sara`
On Nov 29, 2005
YUM!!!!! We loved this soup!!! I did add a little more chicken broth and 3 medium size potatoes and WOW. Will definitely make again and forwarded this recipe to a couple of my friends as well. Thanks!
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