While this recipe calls for turkey breast, you can use any parts of the turkey you may have on hand. Reserved wings, thighs, back, or even a couple of turkey necks will work. You can also omit the raw turkey, cook the soup per the instructions, and when you stir in the cream add 2 cups of chopped leftover cooked turkey.
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|Serving Size: 1 serving (291g)|
|Recipe Makes: 8 servings|
|Calories from Fat: 79 (33%)|
|Amt Per Serving||% DV|
|Total Fat 8.8g||12 %|
|Saturated Fat 4.4g||22 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 25mg||8 %|
|Sodium 349mg||12 %|
|Potassium 381.1mg||10 %|
|Total Carbohydrate 30.8g||9 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 29g|
|Protein 10.4g||15 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 242
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