This is a great recipe to use with your leftover Thanksgiving turkey. I often add more of the vegetables and all of our Thanksgiving turkey to make an even hardier soup. It is good served with yeast rolls.
No servings information available
3-4 cups cooked shredded turkey
½ cup finely chopped carrot
½ cup finely chopped celery
½ cup finely chopped onion
½ stick margarine
½ cup flour
4 cups hot chicken broth
2 cups hot milk
3-4 cups grated cheddar cheese
Salt to taste
Pepper to taste
No nutrition information available
Sauté carrots, celery, and onions in butter until tender. (To sauté add in this order because carrots take much longer than onions.) Add flour, stir, and cook until thickened. Slowly add chicken broth and milk, stirring constantly to prevent lumping. When mixture is thick, add cheese a little at a time. Simmer until cheese is melted. Add shredded turkey. Season to taste with salt and pepper.