Quick Creamy Turkey Vegetable Soup

READY IN: 30mins
Recipe by Sharon123

From BH&G, this is a quick and easy soup to throw together and is a great use for leftover turkey!

Top Review by WI Cheesehead

Had leftover turkey and broth. Doubled the recipe, left out celery, added some broccoli, used cooked brown rice. I had to use a homemade cream soup instead of alfredo bcz of dairy allergies. I would reduce the thyme next time, and I added garlic, salt and pepper (my broth was low salt). I also sauteed the carrots first, then put everything in (except the cream soup) and cooked for 10 minutes. Even with the changes, this turned out very good and nice for a cold night.

Ingredients Nutrition

  • 3 cups reduced-sodium chicken broth (or homemade turkey broth)
  • 2 medium carrots, thinly sliced
  • 13 cup frozen peas
  • 1 cup chopped cooked turkey
  • 1 small zucchini, thinly sliced (about 1 cup or use other squash)
  • 12 cup uncooked instant rice
  • 1 teaspoon dried thyme, crushed
  • 1 14 cups low-fat alfredo sauce (or 10-ounce container refrigerated light Alfredo sauce)
  • oyster crackers (optional)

Directions

  1. In a 4-quart Dutch oven or saucepan combine the chicken or turkey broth, peas and carrots. Bring to boiling; reduce heat.
  2. Cover and simmer for 10 minutes.
  3. Stir in turkey, zucchini, rice, and thyme. Remove from heat. Cover and let stand about 5 minutes or until rice is tender.
  4. Stir in Alfredo sauce. Return to heat and warm through. If you like, serve with oyster crackers. Enjoy!

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