Rich and Creamy Turkey Soup
Warm up with a bowl of rich and creamy turkey soup, a soul-soothing recipe perfect for using up leftover turkey! This hearty soup features tender pieces of shredded turkey swimming in a velvety broth enriched with heavy cream and fragrant with dried thyme and parsley. Complemented by a medley of sautéed onions, carrots, celery, and tender potatoes, this dish is as comforting as it is satisfying. Frozen peas add a pop of sweetness and color, while a buttery roux ensures the perfect creamy consistency. Ready in under an hour, this recipe is ideal for cozy family dinners or meal prep. Serve it with crusty bread for a complete comfort food experience that will quickly become a household favorite.
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Recipe Information
Ingredients
- 3 cups cooked turkey, shredded or chopped
- 4 tablespoons unsalted butter
- 1 large yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 medium celery stalks, diced
- 3 garlic cloves, minced
- 1 third cup all-purpose flour
- 6 cups chicken or turkey stock
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1.5 teaspoons salt
- 0.5 teaspoon ground black pepper
- 2 medium potatoes, peeled and cubed
- 0.75 cup frozen peas
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
In a large pot or Dutch oven, melt the butter over medium heat.
Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened and the onion is translucent.
Stir in the minced garlic and cook for an additional minute until fragrant.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes, stirring frequently, to remove the raw flour taste.
Slowly pour in the chicken or turkey stock, stirring constantly to combine and prevent lumps.
Add the potatoes, dried thyme, dried parsley, salt, and black pepper to the pot. Bring the mixture to a gentle boil, then reduce the heat to a simmer.
Simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
Stir in the shredded or chopped turkey and frozen peas. Heat for an additional 5-7 minutes, or until the turkey is warmed through.
Reduce the heat to low and stir in the heavy cream. Heat gently, without boiling, to preserve the creamy texture.
Taste and adjust seasonings, adding more salt or pepper if desired.
Ladle the soup into bowls, garnish with fresh parsley if desired, and serve warm.
Nutrition Facts
Calories |
3133 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.1 g | 208% | |
| Saturated Fat | 85.3 g | 426% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 947 mg | 316% | |
| Sodium | 9444 mg | 411% | |
| Total Carbohydrate | 163.8 g | 60% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 27.5 g | ||
| Protein | 230.4 g | 461% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 457 mg | 35% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 5520 mg | 117% | |
*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.
