Creamy Turkey Vegetable Soup
Happy New Year – though it doesn’t feel like it to me… As I sit in my air-conditioned house (it’s 81° outside) and watch the news showing sub-zero temperatures plaguing the northern half of the country, I can’t help but think — “those poor people need hot soup!” And not just any soup — Creamy Turkey Vegetable Soup. It is the antidote to wind chill. The salve for frostbitten fingers, the ideal elixir for a sniffly nose.
Why? Because I made this turkey soup with stock made from a leftover turkey carcass — and that makes all the difference! Homemade stock — made from bones and cartilage, vegetables and spices. Simmered and strained to get that glorious golden hued stock — it’s richer and has more body than plain broth.
When you refrigerate the stock, it becomes gelatinous — like a wobbly umami jell-o! That’s when you know you’ve done it right! The essence of the bone and cartilage has seeped out to permeate and flavor the stock – and imparts a luxurious mouth feel.
Add a bundle of fresh herbs, chunks of turkey and more veg for a homey, satisfying meal that will warm you down to your toes. Promise!
I like to add a little cream for richness, but you can skip it if you’re counting calories. This soup is loaded with potatoes, carrots, green beans and mushrooms. It’s so good I was practically giddy when I tasted it! When was the last time you were giddy for soup? Oh – you mean I’m the only one? (Um, awkward).
More turkey soups you’ll love:
- Turkey Rice Soup
- Green Pea Soup with Smoked Turkey Wings
- Turkey Alphabet Soup
- Turkey White Bean Soup with Kale
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Creamy Turkey Vegetable Soup
INGREDIENTS:
- 2 tablespoons olive oil
- 8 ounces white mushrooms sliced
- 2 carrots peeled and chopped
- 1 medium onion chopped
- 1 large russet potato peeled and diced into 1/2″ pieces
- 3 cups turkey breast meat or chicken, diced
- 6 cups turkey stock or chicken stock, preferably homemade from this site
- 5 sprigs thyme
- 1 sprig rosemary
- 1-2 sprigs tarragon optional
- 8 ounces green beans cut into 1″ pieces
- ½ cup heavy cream
- salt to taste
- pepper to taste
DIRECTIONS:
- In a large dutch oven over medium high heat, add one tablespoon of olive oil. Add the sliced mushrooms and saute for 3-5 minutes until the mushrooms brown and give off their liquid. Transfer mushrooms to a small bowl. Add the remainder of the olive oil to the pot and stir in the onions and carrots. Cook for 3-5 minutes until tender.
- Tie the herbs together with some kitchen string and set aside.
- Add the potato, stock and bundle of herbs and bring to a boil. Cover the pot and reduce heat to a simmer. Cook for 10 minutes until potato is tender. Add the beans and simmer, covered for an additional five minutes until the beans are crisp tender. Stir in the turkey meat and cream. Season to taste with salt and pepper. Serve with cornbread or biscuits from this site.
NOTES:
NUTRITION:
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Delicious soup for leftover turkey! Skipped the potatoes & added peas. I will make this again.
It has been some time since any comments were made so perhaps you are not longer receiving them! I made the soup this evening and it is good! There are only two of us. Can the soup be frozen? Would hate to throw it away but can only eat so much of a good thing without needing a change! Thank you.
This soup looks divine! All my favorites in one bowl.. yum!
It is a really special soup – especially with the homemade stock!
I definitely need this soup right now! I’m nursing a cold (hopefully on the tail end of it), but could use all the nourishment possible!
I hope you feel better soon, Lisa!
I wish I was warming up with this soup right now! I can always use a good new soup recipe! I cannot wait to try it!
I think everyone likes a simple, wholesome turkey soup!
I’m one of those poor people who need soup! LOL! Though to be fair, it’s been fairly mild lately. This soup looks awesome. We could have this the whole winter!
I’m sorry you’re dealing with the cold — and I hope that this soup will help!
Wow! Beautiful soup! And sounds perfect for the chilly weather we are having in LA!
Chilly? In LA? I didn’t think that ever happened. Meanwhile back at the ranch — 75° at 7:15 in the evening!
I’m all about soups right now, yes! It’s been chilly and rainy here and I can’t think of anything better than a hot bowl of soup.
I hear you, Christine!
I’m always giddy for soup Lisa!!! Lol. Soup is the best, and I eat it obsessively all winter long. And it was winter here.. like.. 2 days ago. Now it’s 60 again, but I’ll eat soup anyway. 😀
This one sounds fantastic.. and I’ll add the cream 😉
I’d love a 60° day! I just came back from a walk — it’s 84° right now and I’m sweating my butt off!
I made my turkey stock yesterday! Wish I had seen this before I actually made my soup with it, this looks delicious. I love you made it a creamy soup!
Just a touch of cream — it adds that richness …
Haha, I totally get giddy over soups! And seriously, I am one of those people freezing my butt of this winter, and this soup sounds AMAZING right now. Homemade stock seriously makes all the difference. I bet a bowl of this would warm me right up!
This is guaranteed to warm up your freezing butt!
So jealous of your 81 degree weather.. it is far from that here! This soup would be the perfect way to warm up though – it looks delicious and so comforting!
careful what you wish for… this weather is fine for vacation, but I’m tired of running the A/C 365/year.
Your soup looks just right to warm up this cold WI day! Oh. And in a very flavorful way, as well.
If it weren’t 84° here, it would be perfect!