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Turkey Soup

Creamy Turkey Soup

This Creamy Turkey Soup brings together tender turkey, earthy mushrooms, and baby potatoes in a rich, velvety broth. Whether made from leftovers or fresh turkey, it’s the ultimate comfort dish — hearty, wholesome, and full of layered flavor perfect for cozy nights in.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 6 servings
Course: Dinner, Main Course, Soup
Cuisine: American, Comfort Food
Calories: 460
Ingredients Method Notes

Ingredients
  

For the Base
  • 5 Tbsp extra-virgin olive oil divided use
  • 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
  • 0.5 cup unsalted butter (1 stick)
  • 0.5 cup all-purpose flour for roux
  • 2 cups heavy cream
  • Worcestershire sauce substitute use soy sauce with a splash of vinegar for a non-alcoholic alternative

Method
 

  1. Step 1: Sauté the Vegetables — Heat 3 tablespoons olive oil in a large pot. Add mushrooms and poblano chile; sauté 5–6 minutes until golden. Season and transfer to a bowl.
  2. Step 2: Brown the Turkey — In the same pot, add remaining olive oil and sear turkey breast skin-side down for 5 minutes per side until golden. Season with salt and pepper.
  3. Step 3: Build the Broth — Add water, onion, celery, carrot, and garlic. Simmer gently for 1 hour to form a rich turkey stock.
  4. Step 4: Add Potatoes & Shred the Turkey — Remove turkey; cool slightly. Add potatoes and simmer 25–30 minutes until tender. Shred turkey meat and discard skin and bones.
  5. Step 5: Combine & Season — Return shredded turkey, mushrooms, and thyme to the pot. Stir and season to taste.
  6. Step 6: Make the Roux — In a skillet, melt butter, then whisk in flour for 1–2 minutes until lightly golden. This will thicken the soup.
  7. Step 7: Finish with Cream — Whisk the roux into the soup gradually, then stir in cream. Simmer 3 minutes until smooth and creamy.
  8. Step 8: Serve & Enjoy — Ladle into bowls and drizzle with Worcestershire-style sauce. Serve with crusty bread or salad.

Notes

For a lighter version, replace heavy cream with half-and-half or milk. Use gluten-free flour or cornstarch for a gluten-free alternative. Add kale or spinach for extra color and nutrition. Freeze the soup before adding cream for best results, and add the cream when reheating.