This creamy turkey soup is an excellent way to repurpose holiday leftovers. Combining tender turkey, vegetables, and a smooth, thickened broth, it's as satisfying as it is simple to prepare.
8 cups turkey stock or broth
1 pound small new potatoes, cubed, peeled if desired
4 carrots, peeled and thinly sliced
4 stalks celery, finely chopped
3 cups chopped leftover cooked turkey
1 bunch green onions, finely chopped
1 teaspoon salt
1 teaspoon white pepper
1 teaspoon dried thyme
1/2 teaspoon dried sage
1 can (12 ounce size) evaporated milk
2/3 cup all-purpose flour
Combine the turkey stock, potatoes, carrots, and celery in a large stockpot over medium-high heat. Cook for 20 minutes or until the potatoes are fork-tender.
Add the turkey, green onions, salt, pepper, thyme, and sage. Mix well and cook for 10 minutes or until heated through.
Meanwhile, whisk together the evaporated milk and flour until it is smooth. While stirring the soup, slowly add the flour mixture. Cook, stirring constantly, until the soup has thickened, about 8 minutes.
Serve hot.
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reviews & comments
July 28, 2013
I often find turkey to be kinda boring but this soup is delicious. I had to use homemade chicken stock though because the leftover turkey I used was just from a boneless breast so I couldn't make turkey stock. I thought this had lots of really good flavor and was rather hearty. To the person (uh, one) who found this to be bland it was probably the stock you used. As with any soup recipe if it's not flavorful your soup won't be either. I am looking forward to making this with rich turkey stock after Thanksgiving.
March 17, 2011
Excellent! I think that the pepper made it a bit too spicy for my young daughter, so the next time I'll set aside a portion of it for her before adding pepper. Otherwise, a wonderful soup, especially for after making a turkey. Loads of fresh vegetables, healthful, delicious! I think that the servings produced are closer to 6-8, so I'll halve the recipe next time.
November 29, 2009
This is DEFINITELY NOT BLAH! It's a very tasty and creamy soup--my favorite for after Thanksgiving. I've shared with others and they loved it too.
December 27, 2008
Superb! I believe it is primarily the spices that make this soup so tasty. I reduced the pepper to 3/4 tsp. but I would not do any less than that. The strong pepper flavor (although not spicy) is excellent paired with turkey. This soup would have been good even without the milk (I know because I taste-tested it along the way), but it was very pleasing with the milk. I do not think you need to add heavy cream to be satisfying. One more note--you may want to add more salt. It depends on the saltiness of your broth. Finally, I am not crazy about turkey but this soup was absolutely wonderful. I will be making this one every year with my leftover turkey carcass (just throw in a stock pot of water and boil for a couple of hours. Then remove all the meat from the bones. Chill the broth so you can skim off the fat. Then proceed with this recipe.)
February 10, 2008
I've made and served this twice and everyone loves it. "This soup is addicting" is what I often hear. It's very easy. I was surprised how creamy it was without using heavy cream.
November 10, 2007
I lost this recipe in a recent move and have been looking for it for months!! It is absolutely delicious! I make it every year after Thanksgiving and everyone who tastes it agrees it's the best!(I omit the potatoes.)
October 12, 2006
No thanks! Tried it and was less than desirable ... thankfully the guests were here for the turkey and not the soup!
October 5, 2006
This was an excellent recipe. I skipped the sage and green onions but added some finely diced red pepper. It was delicious. Would recommend. You can also substitute skim evaporated milk in the recipe - it will be slightly less creamy, but with fewer calories.
April 19, 2006
This is an awesome recipie. I skipped on the celery (I hate it), and I added 1/2 cup of heavy cream. I'm not a terrific cook, but this was relatively easy to make and very tasty.
October 20, 2005
I make this recipe quite often and the results have been the same each time. Extraordinarily scrumptious soup! This is without a doubt one of the very best creamy soups of any kind that Iâve had. And every one of my friends and neighbors who have eaten my soup made from this recipe has asked for this recipe. I use every ingredient listed in this recipe except for the green onions. I didnât have any the first time and the soup was still great. So now I just omitted the green onion when I make this soup. I also add a scant half cup heavy cream for extra richness. And I increased the sage because I like sage. This soup recipe is simply one of the richest lip smacking recipes for leftover turkey Roast a fresh young turkey and remove all the meat when it is done. Then put everything else, bones, skin, carcass, in a large pot and cover with water. Add a dozen peppercorns, a large onion, 5-7 whole garlic cloves, 2 large carrots, 1 stalk celery with leaves, 1 tsp thyme, 1 dried sweet bay laurel leaf. Bring the pot to a boil, then simmered on low for 4-5 hours. Strain and de-fat the stock. Put stock into the pot. Add kosher salt to taste then follow the creamy turkey soup recipe using the stock and the meat. With a salad, loaf of your favorite hot crusty bread with real butter and a glass of beer or wine, this should make just about anyone happy.