Williamsburg Inn Turkey Soup
Warm up with a comforting bowl of Williamsburg Inn Turkey Soup, a rich and hearty dish that turns leftover turkey into a gourmet masterpiece. This recipe combines tender shredded turkey with a medley of fresh vegetables like carrots, celery, and russet potatoes, all simmered in a flavorful turkey or chicken stock infused with thyme and bay leaf. A light roux thickens the broth, while the option to add heavy cream delivers a luxuriously creamy finish. Perfect for cozy evenings, this soup is ready in just an hour and pairs beautifully with crusty bread for a satisfying meal. Ideal for Thanksgiving leftovers, this homestyle turkey soup is a warm hug in a bowl, packed with flavor and easy enough for even beginner cooks to master.
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Recipe Information
Ingredients
- 4 cups Cooked turkey, shredded
- 8 cups Chicken or turkey stock
- 2 medium Carrots, diced
- 3 Celery stalks, diced
- 1 medium Yellow onion, diced
- 3 Garlic cloves, minced
- 2 large Russet potatoes, peeled and cubed
- 1 teaspoon Fresh thyme leaves
- 1 Dried bay leaf
- 2 tablespoons Parsley, chopped (for garnish)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Butter
- 2 tablespoons All-purpose flour
- 0.5 cup Heavy cream (optional, for a creamy version)
Instructions
Heat a large stockpot or Dutch oven over medium heat. Melt the butter and add the diced onion, carrots, celery, and garlic. Sauté for 5-7 minutes until the vegetables are softened and fragrant.
Sprinkle the flour over the sautéed vegetables and stir well to create a light roux. Cook for another 1-2 minutes, stirring constantly to remove any raw flour taste.
Slowly pour in the stock, whisking continuously to ensure the mixture is smooth and lump-free.
Add the cubed potatoes, thyme, bay leaf, salt, and black pepper to the pot. Stir well and bring the mixture to a gentle boil.
Reduce the heat to low, cover, and simmer for 15 minutes or until the potatoes are tender when pierced with a fork.
Stir in the shredded turkey and allow it to heat through, about 5 minutes. If using heavy cream, add it at this stage and stir to incorporate.
Taste the soup and adjust seasoning with additional salt and pepper if needed.
Remove the bay leaf before serving. Ladle the soup into bowls and garnish with freshly chopped parsley.
Serve hot with crusty bread or crackers for a complete meal.
Nutrition Facts
Calories |
2905 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.7 g | 134% | |
| Saturated Fat | 52.7 g | 264% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 978 mg | 326% | |
| Sodium | 10408 mg | 453% | |
| Total Carbohydrate | 165.5 g | 60% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 28.2 g | ||
| Protein | 311.5 g | 623% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 638 mg | 49% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 7204 mg | 153% | |
*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.
