Creamy Chicken/Turkey Soup
Yield: 6-8 servings (2 quarts)
- 1 large onion, chopped
- 3 celery ribs with leaves, cut into 1/4 inch pieces
- 6 Tablespoons butter or margarine
- 6 tablespoons all-purpose flour
- 1 tsp salt
- 1/4 tsp pepper
- 1/4 tsp garlic powder
- 1/2 tsp dried thyme
- 1/2 tsp savory
- 1/2 tsp parsley flakes
- 1 1/2 cups milk
- 4 cups cubed cooked turkey
- 5 medium carrots, cut into 1/4 inch pieces
- 1 to 2 cups turkey or chicken broth
- 1 package (10 oz) frozen peas
- In a large kettle, saute onion and celery in butter until tender (about 10 min.)
- Stir in the flour and seasonings
- gradually add milk, stirring constantly until thickened
- Add turkey and carrots
- Add enough broth until soup is desired consistency
- Cover and simmer for 15 min.
- Add peas; cover and simmer for 15 min or until vegetables are tender