Turkey Soup

This Turkey Soup is the ultimate comfort dish — rich, creamy, and packed with layers of savory flavor. Whether you’re using leftover turkey or cooking a fresh batch, this recipe transforms simple ingredients into a bowl of pure warmth. With earthy mushrooms, tender potatoes, and a silky cream base, it’s the kind of meal that brings everyone back for seconds. Perfect for cozy nights, post-holiday meals, or anytime you crave something hearty and wholesome.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Full of Flavor: A blend of shiitake mushrooms, fresh thyme, and turkey broth gives every spoonful incredible depth.
• Creamy & Satisfying: The roux-based cream finish creates a luxuriously smooth texture.
• Perfect for Leftovers: A great way to repurpose leftover turkey from Thanksgiving or Sunday dinner.
• Comfort in a Bowl: Warm, filling, and nourishing — ideal for cold days or when you need a little comfort food magic.
• Simple Yet Impressive: Despite its rich flavor, this recipe comes together with minimal effort and everyday ingredients.

Ingredients Needed

For the Base:

• 5 tbsp extra-virgin olive oil, divided
• 8 oz shiitake mushrooms, sliced
• 1 poblano chile, finely chopped
• Kosher salt and freshly ground black pepper, to taste
• 2 lb skin-on, bone-in turkey breast
• 9 cups cold water
• 1 medium yellow onion, roughly chopped
• 2 celery stalks, coarsely chopped
• 1 medium carrot, chopped
• 10 cloves garlic, grated

For the Creamy Finish:

• 8 oz baby potatoes, quartered
• 2 tsp fresh thyme, finely chopped
• ½ cup (1 stick) unsalted butter
• ½ cup (60 g) all-purpose flour
• 2 cups heavy cream
• Worcestershire sauce, for serving

Tip: If you prefer a lighter version, swap heavy cream for half-and-half or whole milk.

How to Make Turkey Soup

Step 1: Sauté the Vegetables

In a large pot, warm 3 tablespoons of olive oil over medium-high heat. Add the sliced mushrooms and chopped poblano chile. Sauté for about 5–6 minutes, stirring occasionally, until the mushrooms turn golden brown and slightly crisp on the edges. Season with a pinch of salt and pepper, then transfer the mixture to a bowl and set aside — this step builds your first layer of flavor.

Step 2: Brown the Turkey

In the same pot, heat the remaining 2 tablespoons of olive oil. Place the turkey breast skin-side down and sear until the skin turns golden and crisp, about 5 minutes per side. Sprinkle with salt and pepper. This browning adds rich, roasted flavor to your broth.

Step 3: Build the Broth

Add water, onion, celery, carrot, and garlic to the pot with the turkey. Bring to a simmer and cook gently for about 1 hour. This creates a deep, flavorful stock — the foundation of your soup.

Step 4: Add Potatoes & Shred the Turkey

After an hour, remove the turkey and let it cool slightly. Add the baby potatoes to the pot and simmer until tender, about 25–30 minutes. Once the turkey is cool enough, remove the skin and bones, and shred the meat into bite-sized pieces.

Step 5: Combine & Season

Return the shredded turkey to the pot along with the reserved mushroom mixture and fresh thyme. Stir well and adjust seasoning with more salt and pepper if needed.

Step 6: Make the Roux

In a separate skillet, melt the butter over medium heat. Sprinkle in the flour and whisk continuously for 1–2 minutes, just until it turns pale golden. This roux will thicken the soup and give it a creamy texture.

Step 7: Finish with Cream

Slowly whisk the roux into the soup to avoid lumps. Pour in the heavy cream and bring everything to a gentle simmer. Cook for about 3 minutes, stirring occasionally, until the soup is silky and heated through.

Step 8: Serve & Enjoy

Ladle the soup into bowls and drizzle a bit of Worcestershire sauce on top for a tangy finish. Serve with crusty bread or a side salad for a complete meal.

Serving and Storage Tips

• Serving Ideas:
  Pair this turkey soup with freshly baked rolls, cornbread, or a crisp green salad. Garnish with a sprinkle of thyme or freshly cracked pepper for a restaurant-worthy touch.
• Storage:
  Allow the soup to cool completely before refrigerating. Store in an airtight container for up to 4 days.
• Freezing:
  This soup freezes beautifully (before adding the cream). Freeze in portions for up to 3 months, then add cream after reheating.
• Reheating:
  Warm gently over low heat on the stovetop. If it thickens too much, stir in a splash of broth or milk.

Helpful Notes

• For extra flavor, add a splash of white wine to the broth while simmering.
• No shiitake mushrooms? Use cremini or button mushrooms instead.
• Want it lighter? Replace the roux and cream with a cornstarch slurry and milk.
• Add chopped kale or spinach in the last 5 minutes of cooking for a nutritious boost.

Conclusion

This Turkey Soup is everything comfort food should be — creamy, hearty, and brimming with flavor. It’s a wonderful way to use up leftover turkey while creating something that tastes brand new. Whether it’s a cozy family dinner or a quick meal prep idea, this soup always hits the spot.

If you try this recipe, leave a comment and a star rating below — I’d love to hear how it turned out!
Don’t forget to share it on Pinterest or Facebook, and tell me: Did you add any twists or veggies of your own?

Frequently Asked Questions (FAQ)

Can I make this Turkey Soup ahead of time?

Absolutely! Prepare the soup up to the step before adding cream. Reheat gently, stir in cream just before serving, and you’ll have fresh-tasting soup ready in minutes.

Can I use leftover turkey?

Yes — this recipe works beautifully with cooked turkey. Skip the browning and simmer steps, and add shredded turkey directly when you add the potatoes.

How can I make this gluten-free?

Use gluten-free flour or cornstarch to make the roux. The texture stays creamy, and you won’t miss the gluten.

Is this soup freezer-friendly?

Yes, but freeze it without the cream for the best texture. Add cream after thawing and reheating.

How thick should Turkey Soup be?

It should be rich and creamy but still pourable. If it’s too thick, thin with a bit of broth or milk until it reaches your desired consistency.