Description
This Creamy Turkey Vegetable Soup is a comforting and hearty dish, featuring tender turkey breast, fresh veggies like mushrooms, carrots, potatoes, and green beans, all simmered in flavorful homemade turkey stock and finished with a touch of rich cream. Perfect for using leftover turkey or as a nourishing meal on cooler days.
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
Proteins 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
- Saute Mushrooms: In a large dutch oven over medium-high heat, add 1 tablespoon olive oil. Add the sliced mushrooms and sauté for 3-5 minutes until mushrooms brown and release their liquid. Remove mushrooms and set aside in a small bowl.
- Cook Onions and Carrots: Add the remaining tablespoon of olive oil to the same pot. Stir in the chopped onions and carrots and cook for 3-5 minutes until they become tender.
- Prepare Herb Bundle: Tie the thyme, rosemary, and tarragon sprigs together with kitchen string and set aside for flavoring the soup.
- Simmer Potatoes and Stock: Add the diced potatoes, stock, and herb bundle to the pot. Bring to a boil, then cover and reduce heat to a simmer. Cook for 10 minutes or until potatoes are tender.
- Add Green Beans: Add green beans to the simmering soup, cover, and cook for an additional 5 minutes until beans are crisp-tender.
- Finish Soup: Stir in the reserved mushrooms, diced turkey meat, and heavy cream. Season with salt and pepper to taste. Heat through gently without boiling.
- Serve: Remove herb bundle before serving. Serve hot with cornbread or biscuits for a complete comforting meal.
Notes
- Best made with homemade turkey stock for richer flavor.
- Use leftover turkey breast or substitute chicken if desired.
- For a lighter version, reduce or omit the heavy cream.
- Serve with cornbread or biscuits to complement the creamy texture.
- Herb selection can be adjusted to your preference; tarragon adds a subtle licorice note but is optional.
Nutrition
- Serving Size: 1 serving
- Calories: 426 kcal
- Sugar: 11 g
- Sodium: 623 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 53 mg
