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    You are in: Home / Recipes / Creamy Turkey Vegetable Soup Recipe
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    Creamy Turkey Vegetable Soup

    Average Rating:

    3 Total Reviews

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    • on April 18, 2003

      This is really good. I omitted the sweet potatoes and added 6 or 8 cloves of minced garlic and 2 cans of cream of chicken soup. Delicious.

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    • on December 27, 2003

      A great use for leftovers! I added garlic, left out the sweet potato & added some sweet corn. This is a lovely soup & a great way to use leftovers.

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    • on November 25, 2006

      I started with your recipe as the beginning to my soup. To make the turkey broth I used Orrington Farms turkey base, as I'm pretty much too lazy to make my own stock! I had a container in the freezer that had been collecting extras of potatoes and veggies- so I threw that in, it was combo of sweet potatoes, red potatoes, russets and green beans. I left out the celery since I don't care for it. And lasty, I forgot to buy cream, so I added 1/2 cup of Healthy Substitute for Cream of Chicken Soup. What a great way to use up some leftover turkey from the Thanksgiving feast!

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    Nutritional Facts for Creamy Turkey Vegetable Soup

    Serving Size: 1 (462 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 582.8
    Calories from Fat 322
    Total Fat 35.8 g
    Saturated Fat 21.9 g
    Cholesterol 109.7 mg
    Sodium 1435.7 mg
    Total Carbohydrate 59.1 g
    Dietary Fiber 11.7 g
    Sugars 12.3 g
    Protein 13.4 g

    The following items or measurements are not included:

    turkey broth



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