Creamy Turkey Dinner Soup
All your favorite Thanksgiving fixings in one delicious, fuss-free soup!
Ingredients
- 1 pound turkey breast (or chicken) ,cut into cubes (can use leftover cooked turkey also)
- 4 cups chicken broth
- 1 1/2 cups diced potatoes
- 1 small onion, diced
- 1/2 cup diced celery
- 1/4 cup dried cranberries
- 1 teaspoon salt
- 1/2 teaspoons freshly ground black pepper
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried rubbed sage
- 1/4 cup all-purpose flour
- 1 1/2 cups whole milk
- 1/2 cup heavy cream (or substitute milk if you prefer)
- 1 cup favorite uncooked stuffing
- 3 tablespoons dried cranberries
- Shredded cheddar cheese for serving
- Extra dried cranberries for garnish
- chopped fresh parsley for garnish
Instructions
- Add all of the ingredients to the slow cooker except for the milk, flour and stuffing. Cook on LOW for 5-6 hours or on HIGH for 3-4 hours.
- During the last 20-30 minutes of cooking, make a slurry by dissolving the flour in the milk until no lumps remain. Stir the slurry into soup and stir. Then add the stuffing and the additional cranberries (the already cooked cranberries will contribute flavor to the soup but will have lost most of their color). Cook for another 20-30 minutes until the stuffing is soft and the soup is thickened. Add salt and pepper to taste.
- Serve immediately sprinkled with cheddar cheese if desired. The stuffing will continue to expand so the soup will get thicker the longer it sits. If eating leftovers, add some more milk when reheating to thin it out.
Nutrition
Calories: 327kcal | Carbohydrates: 30g | Protein: 21g | Fat: 14g | Saturated Fat: 6g
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