This Creamy Turkey Soup is the perfect way to use up leftover turkey and transform it into a comforting, hearty meal. With a rich and creamy broth infused with herbs and spices, this soup brings together tender turkey, earthy vegetables, and a hint of garlic for a satisfying dish that’s ideal for chilly days. Whether served as a starter or the main course, this soup is sure to warm you from the inside out, making it a family favorite that you’ll want to make again and again.
Ingredients:
- 2 tablespoons butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1/4 cup all-purpose flour
- 4 cups turkey or chicken broth
- 2 cups cooked turkey, shredded or cubed
- 1 cup frozen peas
- 1 cup half-and-half or heavy cream
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- Sauté Vegetables: In a large pot, melt the butter over medium heat. Add the diced onion, garlic, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
- Make the Roux: Sprinkle the flour over the sautéed vegetables, stirring constantly, and cook for 2 minutes to eliminate the raw flour taste.
- Add Broth: Gradually pour in the turkey or chicken broth, stirring continuously to prevent lumps. Bring the mixture to a simmer.
- Simmer and Add Turkey: Add the shredded or cubed turkey to the pot. Stir in the dried thyme and rosemary. Let the soup simmer for 15 minutes, allowing the flavors to meld together.
- Add Peas and Cream: Stir in the frozen peas and half-and-half or heavy cream. Continue to simmer for another 5 minutes, until the peas are heated through and the soup is creamy and thickened.
- Season and Serve: Taste the soup and season with salt and pepper as needed. Ladle the soup into bowls, garnish with chopped fresh parsley, and serve hot.
Enjoy your creamy, comforting bowl of turkey soup!
