Description
This creamy turkey vegetable soup is a comforting and hearty dish made with tender turkey breast, fresh vegetables like mushrooms, carrots, potatoes, and green beans, simmered in a flavorful homemade turkey stock and finished with a touch of heavy cream. Perfect for a cozy meal, this soup combines wholesome ingredients with a rich, creamy texture and aromatic herbs.
Ingredients
Scale
Vegetables
- 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
- 8 ounces green beans, cut into 1″ pieces
Protein
- 3 cups turkey breast meat, diced (or chicken)
Liquids & Fats
- 2 tablespoons olive oil
- 6 cups turkey stock or chicken stock (preferably homemade)
- 1/2 cup heavy cream
Herbs & Seasonings
- 5 sprigs thyme
- 1 sprig rosemary
- 1-2 sprigs tarragon (optional)
- Salt, to taste
- Pepper, to taste
Instructions
- Sauté Mushrooms: In a large Dutch oven over medium-high heat, add one tablespoon of olive oil. Add the sliced mushrooms and sauté for 3-5 minutes until they brown and release their liquid. Remove the mushrooms from the pot and transfer them to a small bowl.
- Sauté Onions and Carrots: Add the remaining tablespoon of olive oil to the pot. Stir in the chopped onions and carrots and cook for 3-5 minutes until they soften and become tender.
- Prepare Herb Bundle: Tie the thyme, rosemary, and optional tarragon sprigs together with kitchen string and set aside. This bundle will infuse the soup with fresh herbal flavor.
- Simmer Potatoes and Stock: Add the diced potatoes, turkey stock, and the herb bundle to the Dutch oven. Bring the mixture to a boil, then cover and reduce the heat to a simmer. Cook for 10 minutes until the potatoes are tender.
- Add Green Beans and Finish Cooking: Add the green beans to the pot, cover, and simmer for an additional 5 minutes until the beans are crisp-tender.
- Add Turkey and Cream: Stir in the diced turkey breast meat and the heavy cream. Season the soup with salt and pepper to taste.
- Serve: Remove the herb bundle and ladle the soup into bowls. Serve hot, ideally with cornbread or biscuits for a complete comforting meal.
Notes
- Using homemade turkey stock enhances the depth of flavor in the soup.
- Fresh herbs like thyme, rosemary, and tarragon add aromatic complexity.
- The heavy cream adds a silky, creamy texture to balance the vegetables and turkey.
- This soup pairs wonderfully with cornbread or biscuits for a hearty meal.
- Feel free to substitute chicken stock and chicken meat if turkey isn’t available.
Nutrition
- Serving Size: 1 serving
- Calories: 426 kcal
- Sugar: 11 g
- Sodium: 623 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 53 mg
