Quick Creamy Turkey Vegetable Soup

Total Time
30mins
Prep 15 mins
Cook 15 mins

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

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!
Most Helpful

5 5

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.

5 5

Very easy to make; very flavoursome. I made it with leftover chicken on this occasion but shall make it again when I next have leftover turkey. I included all the ingredients in the recipe but added some minced onion and garlic and leek; and I also added some rosemary and sage to the thyme. Thank you for sharing this delicious recipe, Sharon: a great way to ensure one is getting plenty of vegetables and, like most soup recipes, versatile enough for one to vary that each time one makes it! :) Made for PRMR.