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Creamy Turkey and Artichoke Soup
10 Prep Time
minutes
60 Cook Time
minutes
70 Total Time
minutes
4 Serving
size
Print Recipe
Ingredients
- 1 lb boneless skinless turkey breast/thigh mixture
- 32 ounces low sodium chicken broth
- 1 cup half and half
- ½ cup milk (whole or low fat)
- 2 tablespoons cream cheese
- 2 slices bacon, cooked crisp and crumbled
- 1 small onion, diced
- 1 clove garlic, diced
- ½ teaspoon dried rosemary
- 2 carrots, diced
- 1 cup peas (fresh or frozen)
- 1 cup corn kernels
- 1 cup green beans (fresh or frozen)
- 4 ounces artichoke hearts (jarred, not marinated)
- 3 tablespoons butter
- ¼ cup flour
- 1 teaspoon chicken bouillon
- Salt, pepper to taste
Preparation
- Cook turkey thoroughly, cut into bite sized chunks.
- Place butter in saucepan over medium high heat, add onion and sauté until tender.
- Add flour to make a roux.
- Add chicken broth, bouillon, bacon crumbles and vegetables and continue to cook over medium heat until vegetables are tender.
- Stir in the milk and cream cheese and cook until cheese melts and soup has thickened.
- Season to taste with salt and pepper.
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