Cream of Turkey Soup
This comforting cream of turkey soup is an excellent way to use leftover turkey, perfect for a cozy meal. With a rich, creamy texture and hearty vegetables, it's sure to warm you up on chilly days.
Equipment
- 1 large pot
- 1 wooden spoon
- 1 whisk
- 1 soup ladle
- 1 set measuring cups and spoons
- 1 cutting board
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/4 cup all-purpose flour
- 6 cups chicken broth
- 3 cups shredded cooked turkey
- 1 cup heavy cream
- to taste salt and pepper
- for garnish fresh parsley optional
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 minutes, or until the vegetables are tender.
- Add the minced garlic, dried thyme, and dried rosemary to the pot. Stir for 1 minute until fragrant.
- Sprinkle the flour over the sautéed vegetables, stirring well to combine. Cook for 2 minutes, allowing the flour to absorb the oil and slightly brown.
- Gradually whisk in the chicken broth, ensuring there are no lumps from the flour. Bring the mixture to a boil.
- Once boiling, reduce the heat to low and add the shredded turkey. Simmer for 10 minutes, allowing the flavors to meld.
- Stir in the heavy cream and season with salt and pepper to taste. Heat through for an additional 5 minutes, but do not bring to a boil.
- Serve hot and garnish with fresh parsley if desired.
Notes
This soup can be made ahead of time and refrigerated. Reheat gently before serving.
For a thicker soup, blend a portion of the soup in a blender and return it to the pot.
Feel free to add other vegetables like peas or corn for added color and nutrition.