Turkey Soup Continental
Warm your soul with Turkey Soup Continental, a comforting, flavor-packed recipe perfect for using up leftover turkey. This creamy yet light soup combines tender cooked turkey with a medley of hearty vegetables like carrots, celery, and potatoes, all simmered in a savory chicken or turkey stock enhanced by fresh thyme and a hint of garlic. A touch of heavy cream adds a luxurious texture, while a sprinkle of fresh parsley brings bright, herbaceous notes to every bowl. Ready in just one hour, this crowd-pleasing soup is ideal for weeknight dinners or cozy gatherings. Pair it with crusty bread for a complete meal that’s as satisfying as it is delicious. Perfect for those searching for "leftover turkey recipes," "creamy turkey soup," or "easy family dinner ideas."
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Recipe Information
Ingredients
- 3 cups cooked turkey (shredded or cubed)
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 large yellow onion (diced)
- 2 medium carrots (sliced)
- 2 medium celery stalks (sliced)
- 3 garlic cloves (minced)
- 2 tablespoons all-purpose flour
- 6 cups chicken or turkey stock
- 2 medium potatoes (cubed)
- 1 teaspoon thyme (fresh, chopped) or dried thyme
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper (freshly ground)
- 0.5 cup heavy cream (optional)
- 2 tablespoons fresh parsley (chopped, for garnish)
- 1 loaf crusty bread (for serving, optional)
Instructions
In a large pot, melt the butter and olive oil over medium heat.
Add the diced onion, sliced carrots, and sliced celery. Sauté for 5-7 minutes until the vegetables start to soften.
Stir in the minced garlic and cook for another minute until fragrant.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.
Gradually pour in the chicken or turkey stock while stirring to ensure no lumps form.
Add the cubed potatoes, thyme, bay leaf, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to a simmer.
Simmer uncovered for 20-25 minutes, or until the potatoes are tender.
Add the shredded or cubed cooked turkey to the pot and stir to combine. Cook for another 5-7 minutes to heat the turkey through.
If using, stir in the heavy cream for a richer, creamier soup. Adjust the seasoning with additional salt and pepper to taste.
Remove and discard the bay leaf. Ladle the soup into bowls and garnish with chopped fresh parsley.
Serve hot with crusty bread on the side, if desired.
Nutrition Facts
Calories |
3442 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.5 g | 157% | |
| Saturated Fat | 55.1 g | 276% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 783 mg | 261% | |
| Sodium | 10402 mg | 452% | |
| Total Carbohydrate | 305.9 g | 111% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 30.7 g | ||
| Protein | 267.1 g | 534% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 574 mg | 44% | |
| Iron | 25.4 mg | 141% | |
| Potassium | 4888 mg | 104% | |
*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.
