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Creamy Turkey Soup

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 350
A comforting and hearty soup perfect for using leftover turkey, with a creamy broth and flavorful herbs.

Ingredients

Butter

  • 2 tbsp unsalted butter

Vegetables

  • 1 medium yellow onion, diced ((1 cup))
  • 2 medium carrots, peeled and diced ((1 cup))
  • 2 stalks celery, diced ((1 cup))

Garlic

  • 3 cloves garlic cloves, minced

Flour

  • ¼ cup all-purpose flour

Broth

  • 4 cups low-sodium chicken broth

Turkey

  • 2 cups cooked turkey, shredded or diced into ½-inch pieces

Dairy

  • 1 cup half-and-half, warmed

Herbs & Spices

  • 1 tsp dried thyme
  • 1 tsp dried rosemary, crushed
  • ½ tsp garlic powder
  • ½ tsp kosher salt, plus more to taste
  • ¼ tsp freshly ground black pepper, plus more to taste

Bay Leaf

  • 1 leaf bay leaf

Optional Add-ins

  • ¼ cup frozen peas ((optional))
  • ¼ cup fresh parsley, chopped, for garnish

Instructions 

  • Melt butter in a Dutch oven, sauté vegetables for 7-8 minutes, then add garlic and cook 30 seconds.
  • Stir in flour and cook 2-3 minutes until golden, then whisk in broth and add herbs, simmer 15 minutes.
  • Add turkey and peas, simmer 5 minutes, then stir in warmed half-and-half and cook 2 minutes. Remove bay leaf.

Notes

Adjust seasoning to taste before serving and garnish with fresh parsley.
Calories: 350kcal
Cost: $15
Course: Soup
Cuisine: American
Keyword: Turkey