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Turkey Broccoli Cheddar Soup

Turkey Broccoli Cheddar Soup

Ready in 1 hr

Prep: 45 mins

Cook: 15 mins

:

Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour

Servings

Servings 8

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Ingredients  

  • 1 package boneless, skinless turkey breasts Granny’s
  • 2 tbsp unsalted butter
  • ½ cup onion finely chopped
  • 1 cup yellow potato peeled and cut into cubes
  • ½ cup carrot peeled and diced
  • 1 lb broccoli stems and florets separated and cut into ½ inch pieces
  • ¼ cup all-purpose flour
  • 6 cups turkey stock homemade or low sodium
  • 1 cup milk
  • 3 cups old cheddar cheese shredded
  • 2 tbsp apple cider vinegar
  • 1 tbsp fresh dill chopped
  • salt and pepper

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Instructions

  • Preheat oven to 425°F (220°C).
  • Place turkey breast on a parchment lined baking sheet. Cook for 30 minutes until an internal temperature of turkey breast reads 170°F (77°C).
  • Remove from oven and let cool. Remove skin and cut turkey into 1/2-inch cubes. Set aside.
  • Meanwhile, in a large heavy-bottom saucepan, melt butter over medium heat.
  • Add onion, potato and broccoli stems only and carrots, stirring often, for about 8 minutes until vegetables are soft.
  • Sprinkle in flour and cook, stirring constantly, for about 2 minutes.
  • Whisk in stock. Add broccoli florets, reserving one cup of broccoli florets. Cook for 15 minutes or until thickened and potatoes are soft.
  • Transfer soup to a heat-resistant blender or food processor. Blend.
  • Return to pot and add turkey, milk, cheese and remaining broccoli florets.
  • Cook over low heat, stirring constantly, until cheese melts and broccoli is soft about 4 minutes.
  • Add dill and season to taste with salt and pepper.

Tips & Tricks

Excellent source of vitamin A, vitamin C, vitamin K, niacin and calcium. Good source of riboflavin, folate, vitamin B12, zinc and selenium.

Nutrition Per Serving

Calories: 400kcalCarbohydrates: 15gProtein: 32gFat: 23gSodium: 650mg

Credit:

Manitoba Turkey Producers

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