“Using Turkey Soup #32399 by Leslie Criswell for my inspiration, I created this soup the other night. Very, very yummy!”
READY IN:
8hrs 20mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Ingredients in turkey stock, besides the leftover turkey parts, were 1/2 Vidalia onion chopped, stalk of celery chopped and 1/4 cup chopped fresh parsley.
  2. Combine all soup ingredients, except milk, cream and flour, in crock pot.
  3. Use just enough chicken broth to barely cover meat and veggies.
  4. Cook on low for 8 hours, or until potatoes and carrots are easily pierced.
  5. Combine milk, cream and flour and add to soup.
  6. Let cook for approximately 30 minutes more, stirring occasionally to thicken.
  7. You can also add any leftover gravy you have.

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