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Tis the season for Creamy Turkey Soup

Donna Commander, community contributor • Dec 13, 2017 at 10:30 AM

Tis the season for leftover Thanksgiving smoked turkey in the freezer, weather turning colder and hectic schedules! To me, that means soup. While searching Pinterest for ideas to use up my turkey, I came across this soup from Mrs. Criddles Kitchen. I love her recipes, and this one did not disappoint.

I was a little skeptical that a recipe with such basic ingredients would deliver on the flavor I craved. This one did! You can use whatever vegetables you choose. Potatoes would also be good. We are watching our carbs, so I plan to add cauliflower the next time I make this. It tastes like, but is thinner than, a chowder. If you want to thicken a little without adding the carbs of flour, stir in a little xantham gum. Top with a little shredded cheese and cilantro and enjoy! (If you are a Trim Healthy Mama, this soup is an S.)

Creamy Turkey Soup

Courtesy of Mrs. Criddles Kitchen

Yields 6 servings

2-3 cups smoked/cooked chopped turkey

2 large yellow squashes, chopped

¼ cup of butter

½ cup of onion, chopped

6 cups of chicken broth

1 8 oz. package cream cheese

½ cup heavy whipping cream

2 tsp. garlic powder

2 tsp. poultry seasoning

Salt and pepper to taste

A handful of fresh cilantro washed and chopped

Melt butter in a medium soup pot. Cook chopped onion and squash in the pot until tender. Add spices. Add in the cream cheese (I cubed mine) and mix well until melted. Slowly pour in the chicken broth and heat back to boiling. Turn down the heat, add the whipping cream and chopped turkey. Stir and heat again until simmering. Allow to simmer for 15 minutes on medium low. Add in the cilantro.

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