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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Ingredients:
3 cups water |
1 (10 3/4-ounce) can cream of chicken soup, undiluted |
1 (14.5-ounce) can stewed tomatoes |
2 to 3 cups chopped cooked turkey |
5 small potatoes, peeled and cut into 1/2-inch cubes |
3 carrots, peeled and chopped |
1 medium onion, chopped |
1 garlic clove, minced |
2 chicken bouillon cubes |
1 teaspoon salt |
1 teaspoon dried basil |
1/2 teaspoon dried thyme |
1/4 teaspoon pepper |
1/2 teaspoon poultry seasoning (optional) |
1 1/2 cups milk |
2 tablespoons chopped fresh cilantro |
Directions:
1. Bring first 13 ingredients, and, if desired, poultry seasoning, to a boil in a Dutch oven. Reduce heat; simmer, stirring occasionally, 30 minutes or until tender. Stir in milk and cilantro; cook, stirring often, just until thoroughly heated.
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