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Prep Time: 40 Minutes Cook Time: 480 Minutes |
Ready In: 520 Minutes Servings: 6 |
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This colorful soup is a delight to serve the day after Thanksgiving. Best of all, it comes together in the slow cooker, allowing you some time to get a head start on your holiday shopping. âHolly Bauer, West Bend, Wisconsin Ingredients:
4-1/2 cups chicken broth |
1 can (14-1/2 ounces) diced tomatoes, undrained |
2 medium carrots, chopped |
2 celery ribs, chopped |
1 medium onion, chopped |
1 medium green pepper, chopped |
1 medium tart apple, peeled and chopped |
1 tablespoon curry powder |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/4 cup king arthur unbleached all-purpose flour |
1/2 cup unsweetened apple juice or additional chicken broth |
3 cups cubed cooked turkey |
3 cups hot cooked rice |
Directions:
1. Combine the first ten ingredients in a 4- or 5-qt. slow cooker. Cover and cook on low for 7-8 hours or until vegetables are tender. Mix flour and apple juice until smooth; stir into soup. Cover and cook on high for 30 minutes or until soup is thickened.
2. Stir in turkey; heat through. Serve with rice. Yield: 6 servings (2-1/2 quarts).
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