Mmmm… I love a good creamy soup, don’t you? Typically the creamier and thicker a soup is the higher it is in fat, but this slimmed down soup is only 4 WW FreeStyle smart points per one serving and one serving is a generous one and half cups!

I just love this recipe. I ate it for dinner last night, for breakfast this morning, and for lunch today. No, I am not joking. It’s just so good! It’s creamy, but not heavy. I can’t wait for you to try this one.

Turkey or Chicken? Cooked or Uncooked?

To make things quick and easy I just used Perdue’s fully cooked oven roasted turkey. It costs a little more, but I felt like it was worth it. If you have any leftovers from a big turkey that would work great, but Perdue turkey really does taste so good! You could also replace the turkey with shredded rotisserie chicken. Don’t have precooked meat on hand? To cook the meat with this recipe you can just add it with the vegetables at the beginning of the recipe and by the end the meat will be fully cooked.

Making this recipe Gluten Free is easy.

To make this soup gluten-free simply swap out the all-purpose flour with gluten-free flour. You will also want to make sure your chicken broth is gluten-free. The brown rice pasta is made from ground brown rice so it gluten-free and it tastes just as good as the other stuff. You won’t know the difference.

Which pasta to use?

One more thing… When it comes to smart points you can use 2 oz. of any pasta. I used mini brown rice pasta shells just to try something different, but the smart point value is the same as the normal pasta shells so you could go either way when it comes to WW smart points. As long as the ounces are the same you should be okay. For this recipe I used 2 ounces, or 1 cup.

Here is what you need for this tasty soup:

3 Tbsp. butter
1/2 lb. fresh mushrooms, sliced
5 medium carrots, chopped
1 large onion, or 2 small, chopped
3 celery ribs, sliced
1/4 c. flour
1 tsp. dried thyme
1 tsp. parsley flakes
1/4 tsp. pepper
10 cups fat-free chicken broth
1 cup brown rice pasta
1 1/2 cups cooked turkey (I used Perdue oven roasted turkey)
1 cup fat-free half-and-half

Here is what you do:

In a 6-qt. stockpot, heat butter over medium-high heat.

Add the mushrooms, carrots, celery and onion.

Cook and stir 8-10 minutes or until vegetables are tender.

Sidenote: I chopped the turkey pieces into smaller pieces while the veggies were cooking. Smaller pieces means more bites of turkey with each spoonful. 🙂

Stir in the flour, thyme, parsley and pepper, until blended.

Stir in chicken broth. Bring to a boil.

Reduce heat, stir in pasta and simmer uncovered 8-10 minutes or until the pasta is tender.

Turn off heat. Stir in the turkey and the cream.

Serve warm.

Makes 8 servings.
One serving is 1-1/2 cup.
One serving is 4 Green, 4 Blue, and 3 Purple Points.

Is 8 servings too much? No problem.

Here are the measurements of ingredients to make this soup 4 (1-1/2 cup) servings instead of 8:

1-1/2 Tbsp. butter
1/4 lb. fresh mushrooms, sliced
3 medium carrots, chopped
1 small onion, or 1/2 large onion, chopped
2 celery ribs, sliced
1/8 c. flour
1/2 tsp. dried thyme
1/2 tsp. parsley flakes
1/8 tsp. pepper
5 cups fat-free chicken broth
1/2 cup brown rice pasta
3/4 cups cooked turkey (I used Perdue oven roasted turkey)1 cup fat-free half-and-half