Williamsburg Turkey Soup
Warm up your kitchen with Williamsburg Turkey Soup, a hearty and comforting way to transform leftover turkey into a soul-soothing meal. This classic recipe blends tender shredded turkey with a medley of diced vegetables like carrots, celery, and potatoes, all simmered in a rich, flavorful broth seasoned with thyme and a touch of garlic. A hint of fresh parsley and the addition of sweet peas give this soup a satisfying depth of flavor, while a creamy roux made with butter and flour ensures a velvety texture. Ready in just about an hour, this one-pot wonder is perfect for cozy family dinners or meal prepping. Serve it with crusty bread for dipping, and enjoy a bowl of warmth that's as nourishing as it is delicious. Perfect for fall, winter, or post-holiday turkey leftovers, this recipe is sure to become a seasonal favorite!
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Recipe Information
Ingredients
- 3 cups cooked turkey (shredded or chopped)
- 2 tablespoons unsalted butter
- 1 medium yellow onion (diced)
- 2 medium carrots (peeled and diced)
- 2 stalks celery (diced)
- 3 cloves garlic (minced)
- 2 tablespoons all-purpose flour
- 8 cups chicken or turkey stock
- 2 medium potatoes (peeled and diced into 1/2-inch cubes)
- 1 piece bay leaf
- 1 teaspoon dried thyme
- 2 tablespoons fresh parsley (chopped)
- 1 cup frozen peas
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Melt the unsalted butter in a large soup pot or Dutch oven over medium heat.
Add the diced yellow onion, carrots, and celery to the pot. Sauté for about 5-7 minutes, or until the vegetables are softened.
Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant.
Sprinkle the all-purpose flour over the vegetables and stir well to coat. Cook for 1-2 minutes, stirring constantly, to remove the raw flour taste.
Gradually pour in the chicken or turkey stock, whisking continuously to prevent lumps.
Add the diced potatoes, bay leaf, and dried thyme to the pot. Bring the soup to a boil, then reduce the heat to low and simmer for 15 minutes, or until the potatoes are tender.
Stir in the cooked turkey and frozen peas. Simmer for 5 minutes to warm through.
Season the soup with salt and black pepper, adjusting to taste.
Remove the bay leaf and discard it. Stir in the chopped fresh parsley for a burst of bright flavor.
Ladle the soup into bowls and serve warm with crusty bread or crackers, if desired.
Nutrition Facts
Calories |
1899 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.8 g | 75% | |
| Saturated Fat | 23.4 g | 117% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 645 mg | 215% | |
| Sodium | 9864 mg | 429% | |
| Total Carbohydrate | 105.1 g | 38% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 29.2 g | ||
| Protein | 238.3 g | 477% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 416 mg | 32% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 4292 mg | 91% | |
*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.
