Turkey Velvet Soup
Indulge in the creamy comfort of Turkey Velvet Soup, a luxurious and flavorful way to warm up any day. This hearty creation combines tender, shredded turkey with a medley of sautéed vegetables—carrots, celery, and onions—for a wholesome base. Enriched with heavy cream and a velvety roux of butter and flour, this silky soup is elevated by aromatic thyme and a rich turkey or chicken stock, creating layers of savory goodness. Perfect for using up leftover turkey, it’s a quick and easy recipe with just 15 minutes of prep and a 30-minute cook time. Garnished with vibrant fresh parsley, this dish is a showstopper for weeknight dinners or holiday-inspired meals. Whether you enjoy it as a cozy starter or a satisfying main, Turkey Velvet Soup is guaranteed to become a new family favorite.
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 0.25 cup all-purpose flour
- 6 cups chicken or turkey stock
- 1 cup heavy cream
- 2 cups cooked turkey (shredded or diced)
- 1 large carrot (finely diced)
- 2 stalks celery (finely diced)
- 1 medium onion (finely chopped)
- 1 teaspoon fresh thyme (chopped)
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons fresh parsley (finely chopped, for garnish)
Instructions
In a large pot or Dutch oven, melt the butter over medium heat.
Add the diced onion, carrot, and celery to the pot, and sauté for 5-7 minutes, or until the vegetables are softened.
Sprinkle the flour over the vegetables, stirring constantly, and cook for 1-2 minutes to remove the raw flour taste.
Gradually whisk in the chicken or turkey stock, making sure to break up any lumps of flour. Bring the mixture to a simmer.
Add the thyme, salt, and black pepper to the pot and let the soup simmer gently for 10 minutes, stirring occasionally, until the soup starts to thicken slightly.
Stir in the heavy cream and add the cooked turkey. Let the soup simmer for an additional 5-10 minutes, allowing the flavors to blend.
Taste and adjust seasoning as needed with more salt or pepper.
Remove from heat and ladle the soup into bowls. Garnish with fresh parsley before serving.
Nutrition Facts
Calories |
2204 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.5 g | 190% | |
| Saturated Fat | 82.3 g | 412% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 753 mg | 251% | |
| Sodium | 8053 mg | 350% | |
| Total Carbohydrate | 52.9 g | 19% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 13.9 g | ||
| Protein | 159.9 g | 320% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 261 mg | 20% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 2459 mg | 52% | |
*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.
