Description
This Creamy Turkey Vegetable Soup is a comforting and hearty dish made with tender turkey breast, fresh vegetables, and a rich turkey stock, finished with a swirl of heavy cream. Perfect for using up leftover turkey or simply enjoying a nutritious, flavorful soup any time of year.
Ingredients
Scale
Vegetables and Herbs
- 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
- 5 sprigs thyme
- 1 sprig rosemary
- 1-2 sprigs tarragon (optional)
- 8 ounces green beans, cut into 1″ pieces
Protein and Liquids
- 3 cups turkey breast meat (or chicken), diced
- 6 cups turkey stock (or chicken stock, preferably homemade)
- 1/2 cup heavy cream
Oils and Seasoning
- 2 tablespoons olive oil
- Salt, to taste
- Pepper, to taste
Instructions
- Sauté Mushrooms: Heat 1 tablespoon of olive oil in a large Dutch oven over medium-high heat. Add sliced mushrooms and sauté for 3-5 minutes until browned and they release their liquid. Transfer mushrooms to a small bowl and set aside.
- Sauté Onions and Carrots: Add the remaining 1 tablespoon of olive oil to the pot. Stir in chopped onions and carrots, cooking for 3-5 minutes until they are tender and fragrant.
- Prepare Herb Bundle: Tie the thyme, rosemary, and optional tarragon sprigs together with kitchen string to create a bouquet garni. Set aside.
- Simmer Potatoes and Stock: Add diced potatoes, turkey stock, and the herb bundle to the pot. Bring to a boil, then cover and reduce heat to a simmer. Cook for 10 minutes or until the potatoes are tender.
- Add Green Beans and Continue Cooking: Add the green beans to the soup and simmer, covered, for an additional 5 minutes until they are crisp-tender.
- Finish Soup: Stir in the sautéed mushrooms, diced turkey meat, and heavy cream. Season with salt and pepper to taste. Remove the herb bundle before serving. Serve hot with cornbread or biscuits if desired.
Notes
- The soup is best made with homemade turkey stock for rich flavor, but quality store-bought stock can be used as well.
- Feel free to substitute chicken or other white meat poultry if turkey is not available.
- The optional tarragon adds a unique herbal note but can be omitted if unavailable.
- Serve with warm cornbread or biscuits to complement this creamy, hearty soup.
Nutrition
- Serving Size: 1 serving
- Calories: 426
- 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
