Easy and Creamy Turkey Vegetable Soup

Nutriscore Rating: 70/100

Warm up with a comforting bowl of Easy and Creamy Turkey Vegetable Soup, a one-pot wonder that’s perfect for transforming leftover turkey into a hearty, satisfying meal. This rich and velvety soup is loaded with tender turkey, colorful vegetables like carrots, celery, and peas, and creamy potatoes, all simmered in a luscious broth infused with garlic and thyme. A splash of heavy cream adds a luxurious texture, making every spoonful irresistible. Ready in just 45 minutes, this quick and wholesome recipe is ideal for busy weeknights or cozy gatherings. Garnish with fresh parsley for an added touch of brightness and serve with crusty bread for the ultimate comforting experience. Healthy, flavorful, and so easy to make, this turkey vegetable soup is bound to become a family favorite!

Recipe Information

• Prep Time: 15 min
• Cook Time: 30 min
• Total Time: 45 min
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

15 items

• 2 cups cooked turkey (shredded or cubed)
• 2 tablespoons butter
• 1 medium onion (diced)
• 2 carrots (peeled and diced)
• 2 celery stalks (diced)
• 2 cloves garlic (minced)
• 3 tablespoons all-purpose flour
• 6 cups chicken or turkey broth
• 2 medium potatoes (peeled and diced)
• 1 cup frozen peas
• 1 cup heavy cream
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley (chopped, optional)

📝 Instructions

10 steps

1. In a large pot or Dutch oven, melt the butter over medium heat.

2. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables are softened.

3. Stir in the minced garlic and cook for 1 minute, until fragrant.

4. Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes to eliminate the raw flour taste.

5. Slowly pour in the chicken or turkey broth while stirring to avoid lumps. Bring the mixture to a boil.

6. Add the diced potatoes, thyme, salt, and black pepper. Reduce the heat to a simmer and cook for 10-15 minutes, or until the potatoes are tender.

7. Stir in the shredded turkey and frozen peas. Cook for another 5 minutes to heat through.

8. Reduce the heat to low and pour in the heavy cream. Stir until well combined and warmed through, but do not let the soup boil.

9. Taste and adjust seasoning with additional salt and pepper, if needed.

10. Ladle the soup into bowls and garnish with freshly chopped parsley, if desired. Serve warm and enjoy!

Nutrition Facts

1 serving (521.5g)

Calories		375
% Daily Value*
Total Fat		18.8 g	24%
	Saturated Fat	11.0 g	55%
	Polyunsaturated Fat	0.0 g
Cholesterol		97 mg	32%
Sodium		1011 mg	44%
Total Carbohydrate		24.5 g	9%
	Dietary Fiber	4.7 g	17%
	Total Sugars	5.7 g
Protein		24.5 g	49%
Vitamin D		0.2 mcg	1%
Calcium		75 mg	6%
Iron		2.6 mg	14%
Potassium		828 mg	18%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 1019 cal (46.5%%)

Protein: 584 cal (26.7%%)

Carbs: 586 cal (26.8%%)