cream of turkey soup recipe
The Best cream of turkey soup recipe
What I appreciate most about this recipe is how versatile it is. It works just as well for a quick weeknight meal as it does for a cozy weekend lunch. Plus, it’s a sneaky way to get more veggies into my family’s diet without anyone complaining. The turkey adds lean protein, and the broth keeps it light enough that you don’t feel sluggish after eating it. It’s one of those dishes that checks all the boxes—easy, healthy, and something everyone at the table actually wants to eat.
Creamy Turkey Soup
A comforting and hearty soup made with leftover turkey, creamy broth, and fresh vegetables. Perfect for chilly days or using up holiday leftovers.
🥘Ingredients
- 2 tbsp unsalted butter
- 1 medium onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1/4 cup all-purpose flour
- 4 cups low-sodium chicken broth
- 2 cups whole milk
- 1 cup heavy cream
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- Salt and black pepper to taste
- 3 cups cooked turkey, shredded or diced
- 1 cup frozen peas
- 1 cup corn kernels (fresh, frozen, or canned)
- 1/2 cup fresh parsley, chopped
👨🍳Directions
-
1
In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables soften. -
2
Add the minced garlic and cook for another 1 minute until fragrant. -
3
Sprinkle the flour over the vegetables and stir to coat. Cook for 1-2 minutes to remove the raw flour taste. -
4
Gradually pour in the chicken broth, stirring constantly to prevent lumps from forming. Bring the mixture to a simmer. -
5
Stir in the milk, heavy cream, thyme, rosemary, and bay leaf. Season with salt and black pepper to taste. Let the soup simmer for 10 minutes, stirring occasionally. -
6
Add the shredded turkey, peas, and corn. Cook for an additional 5-7 minutes until the vegetables are tender and the turkey is heated through. -
7
Remove the bay leaf and discard. Stir in the fresh parsley. -
8
Taste and adjust seasoning if needed. Serve hot with crusty bread or crackers.
🔧Equipment
- Large pot or Dutch oven
- Cutting board
- Chef’s knife
- Wooden spoon
- Measuring cups and spoons
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Creamy Turkey Soup Works
❓ Frequently Asked Questions About Creamy Turkey Soup
1. Can I use chicken instead of turkey in this cream of turkey soup?
Yes, you can easily substitute chicken for turkey in this recipe. Use cooked chicken breast or thigh meat, shredded or diced, and follow the same steps. The flavor will be slightly different but still delicious.
2. How can I make this soup thicker or thinner?
To thicken the soup, mix 1-2 tablespoons of cornstarch or flour with a little cold water and stir it into the simmering soup. Alternatively, blend a portion of the soup and mix it back in. To thin it, add more broth or milk until you reach your desired consistency.
3. Can I make this soup ahead of time or freeze it?
Yes, you can make the soup ahead of time and store it in the refrigerator for up to 3 days. Reheat gently on the stove, stirring occasionally. For freezing, omit the cream or milk until reheating, as dairy can separate when frozen. The soup will keep in the freezer for up to 3 months.
4. What can I serve with cream of turkey soup?
This soup pairs well with crusty bread, a side salad, or a grilled cheese sandwich. For a lighter option, serve it with crackers or a simple green salad. Fresh herbs like parsley or chives can also add a nice garnish.
5. Can I make this soup in a slow cooker or Instant Pot?
Yes! For a slow cooker, combine all ingredients (except cream) and cook on low for 6-8 hours or high for 3-4 hours. Stir in the cream before serving. For an Instant Pot, sauté the vegetables, add the remaining ingredients (except cream), and pressure cook for 10 minutes. Stir in the cream after releasing the pressure.