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Prep Time: 10 Minutes Cook Time: 34 Minutes |
Ready In: 44 Minutes Servings: 8 |
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Deli-style turkey makes the soup too salty, so we suggest using leftover roasted turkey or baking your own. Start with about 2/3 pound of turkey tenderloins and bake them at 350° for 22 minutes to get 2 cups of diced cooked turkey. Ingredients:
1 tablespoon olive oil |
1 cup thinly sliced celery |
3/4 cup chopped onion (1 small) |
2 garlic cloves, minced |
1 (10-ounce) package frozen whole-kernel corn, thawed |
1/2 teaspoon freshly ground black pepper |
1/4 teaspoon salt |
1/4 cup all-purpose flour |
4 cups fat-free, less-sodium chicken broth |
1 tablespoon minced fresh thyme |
2 cups diced cooked turkey breast |
1 cup 1% low-fat milk |
1 tablespoon fresh lemon juice |
1/3 cup reduced-fat sour cream |
3 tablespoons minced fresh parsley (optional) |
Directions:
1. Heat oil in a Dutch oven over medium heat. Add celery, onion, and garlic. Sauté 3 minutes. Add corn, pepper, and salt. Sauté 1 minute. Lightly spoon flour into a dry measuring cup; level with a knife. Add flour to pan; cook 1 minute, stirring constantly. Stir in chicken broth and thyme; bring to a boil. Cover, reduce heat, and simmer 20 minutes, stirring occasionally.
2. Add turkey, milk, and lemon juice to pan, stirring well. Cook 3 minutes or until thoroughly heated. Remove from heat, and stir in sour cream. Sprinkle with parsley, if desired.
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