Ingredient:
1 pound turkey or chicken breast, cut into cubes (can also use leftover cooked turkey breast)
1 small yellow onion, diced
1/2 cup diced carrots
1/2 cup diced celery
1 cup potatoes
1/3 cup dried cranberries
3 cups Progresso chicken broth
1/2 tsp dried thyme
1 tsp salt
1/4 tsp pepper
2 cups whole milk (or combination whole milk and heavy cream)
1/4 cup Gold Medal all-purpose flour
1 cup uncooked stuffing
Method:
Add all of the ingredients to the slow cooker except for the milk/cream, flour and stuffing. Cook on high for 4 hours or on low for 6 hours.
About 30 minutes before the soup is done, combine the flour and milk and stir until the flour is dissolved and no lumps are remaining. Add the milk/flour mixture to the slow cooker and stir in the stuffing. Cook for another 20-30 minutes until the soup is thickened and the stuffing is done. Serve immediately.
1 pound turkey or chicken breast, cut into cubes (can also use leftover cooked turkey breast)
1 small yellow onion, diced
1/2 cup diced carrots
1/2 cup diced celery
1 cup potatoes
1/3 cup dried cranberries
3 cups Progresso chicken broth
1/2 tsp dried thyme
1 tsp salt
1/4 tsp pepper
2 cups whole milk (or combination whole milk and heavy cream)
1/4 cup Gold Medal all-purpose flour
1 cup uncooked stuffing
Method:
Add all of the ingredients to the slow cooker except for the milk/cream, flour and stuffing. Cook on high for 4 hours or on low for 6 hours.
About 30 minutes before the soup is done, combine the flour and milk and stir until the flour is dissolved and no lumps are remaining. Add the milk/flour mixture to the slow cooker and stir in the stuffing. Cook for another 20-30 minutes until the soup is thickened and the stuffing is done. Serve immediately.
