Description
Easy Leftover Turkey Soup is warm and comforting, made with tender turkey, plenty of vegetables, and a creamy, savory broth that comes together quickly for busy holiday meals.
Ingredients
Scale
- 2 tablespoons canola oil
- 2 large carrots, peeled and diced
- 2 ribs celery, finely chopped
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon dried parsley
- 1 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 3 cups turkey stock or chicken broth
- 1 1/2 lbs Yukon gold potatoes, cut into 3/4-inch pieces
- 2 cups leftover cooked turkey, chopped
- 1/4 cup salted butter
- 3 tablespoons all-purpose flour
- 1 1/2 cups milk
Instructions
- Heat the oil in a large Dutch oven over medium heat and cook carrots, celery, and onion until softened.
- Add garlic, salt, parsley, thyme, pepper, and paprika and cook for 1 minute.
- Add stock and scrape the bottom of the pot to release any browned bits.
- Stir in potatoes, bring to a boil, reduce heat, cover, and simmer until potatoes are tender.
- Melt butter, stir in flour, and whisk in milk until smooth and thickened.
- Stir turkey and thickened milk into the soup, heat through, adjust seasoning, and serve.
Notes
- Use homemade turkey stock for deeper flavor.
- Do not boil the soup after adding the milk mixture to keep it creamy.
- Add a splash of milk or broth when reheating if the soup thickens.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6 g
- Sodium: 820 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 95 mg