Cream Of Turkey Soup
This creamy and comforting soup is perfect for using leftover turkey, making it a great option for post-holiday meals. It's rich, flavorful, and loaded with vegetables, making it both nourishing and satisfying.
Equipment
- 1 large soup pot
- 1 cutting board
- 1 measuring cups and spoons
- 1 blender or immersion blender optional for a smoother texture
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 6 cups turkey broth (or chicken broth)
- 4 cups cooked turkey, shredded Use leftover turkey.
- 1 cup heavy cream Can be substituted with half-and-half for a lighter option.
- 1 cup frozen peas
- to taste salt
- to taste pepper
- fresh parsley, chopped For garnish.
Instructions
- In a large soup pot, heat the olive oil over medium heat.
- Add the diced onion and cook until translucent, about 5 minutes.
- Stir in the minced garlic, carrots, and celery. Cook for an additional 5 minutes, until the vegetables soften.
- Add the dried thyme and rosemary, stirring to combine.
- Pour in the turkey broth and bring the mixture to a boil.
- Once boiling, reduce the heat to a simmer and add the shredded turkey.
- Simmer for about 15 minutes, allowing the flavors to meld.
- Stir in the heavy cream and frozen peas, then heat through for another 5 minutes.
- Season with salt and pepper to taste.
- If you prefer a smoother texture, use a blender or immersion blender to purée some of the soup, then return it to the pot.
- Serve hot, garnished with fresh parsley.
Notes
Feel free to add other vegetables like corn or green beans for extra flavor and nutrition.
This soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
You can substitute the heavy cream with a lighter option, like half-and-half, if you prefer a less rich soup.