1/2 Photos of Quick and Easy Curried Turkey Soup
This soup is a great way to use up leftover turkey after Thanksgiving. The curry powder lends a Middle Eastern flair to this chunky winter soup. Add more or less curry powder to suit your tastes.
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- 1 (10 ounce) package fresh Baby Spinach
- 3 tablespoons butter or 3 tablespoons margarine
- 2 cups onions, chopped
- 3 tablespoons all-purpose flour
- 2 1/4 teaspoons curry powder
- 2 (14 1/2 ounce) cans chicken broth
- 1 1/2 cups red potatoes, unpeeled and diced
- 3/4 cup carrot, peeled and diagonally sliced
- 3/4 cup celery, chopped
- 2 1/2 teaspoons fresh parsley, chopped
- 3/4 teaspoon rubbed sage
- 3 cups cooked turkey, chopped
- 2 cups half-and-half
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
- 1Remove stems from spinach; wash leaves thoroughly, pat dry. Set aside.
- 2In a large Dutch oven, melt butter or margarine over medium heat. Add onion and cook, stirring frequently, until tender. Add flour and curry powder, stirring until smooth. Cook 3 minutes, stirring constantly. Gradually add broth, stirring until blended.
- 3Add potato, carrots, celery, parsley, and sage; bring to a boil over medium-high heat, stirring frequently. Cook, stirring constantly, until mixture thickens slightly. Cover, reduce heat, and simmer 15 minutes.
- 4Stir in spinach, turkey, half and half, salt, and pepper; cover and simmer 10 minutes, stirring occasionally. Adjust spices to taste before serving.
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Nutritional Facts for Quick and Easy Curried Turkey Soup
Serving Size: 1 (716 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 573.6
- Calories from Fat 267
- Total Fat 29.7 g
- Saturated Fat 16.3 g
- Cholesterol 147.4 mg
- Sodium 1259.2 mg
- Total Carbohydrate 33.3 g
- Dietary Fiber 5.1 g
- Sugars 6.4 g
- Protein 43.7 g