If you have leftover turkey, try this creamy turkey vegetable soup. It’s filled with fresh vegetables and simple ingredients for a comforting, hearty bowl that isn’t overly rich but delivers great flavor.
Easy Turkey Vegetable Soup Recipe
This creamy turkey soup balances shredded turkey, vegetables and a touch of cream for a satisfying meal. Serve it with crusty bread or a side salad for a complete dinner. It’s a great way to use leftover Thanksgiving turkey and makes a comforting, weeknight-friendly main.
Video: Best Creamy Turkey Vegetable Soup Recipe
How to Make Creamy Turkey Vegetable Soup
- For a richer base use heavy whipping cream; whole milk makes a lighter, still creamy soup.
- To reduce calories, use low-fat milk. It gives a lighter creamy texture without the extra fat.
- Healthiest option: omit cream or milk entirely. The soup is still flavorful and satisfying without dairy.
- You can substitute plant-based milks (soy, almond, etc.) if desired; the flavor will vary but remain tasty.
This recipe was originally published in 2019.
Creamy Turkey Vegetable Soup
Yield: 6 servings
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Heavy whipping cream creates a richer base; whole or low-fat milk offer lighter alternatives. You can also use cooked chicken in place of turkey.
PRINT RECIPE
Review
Save to Pinterest
Review
Save to Pinterest
Ingredients
- 8 oz. (227 g) cooked turkey meat, shredded into bite-sized pieces
- 2 Tablespoons (30 ml) olive oil
- 1/2 onion, diced
- 3 cloves garlic, minced or crushed
- 4 oz. (113 g) mushrooms, sliced
- 1 large carrot, sliced
- 2 stalks celery, chopped
- 1 medium potato, peeled and diced
- 1/2 teaspoon (2.5 ml) salt, or to taste
- 1/4 teaspoon (1.25 ml) fresh cracked black pepper, or to taste
- 1/4 teaspoon (1.25 ml) dried thyme
- 1/4 teaspoon (1.25 ml) dried oregano
- 4 cups (940 ml) chicken or turkey broth
- 1/2 cup (120 ml) cream or milk
- 2 Tablespoons (30 ml) cornstarch
- 2 Tablespoons (30 ml) minced parsley
Instructions
-
Heat a large pot over medium-high heat and add the oil. Stir in the onion and garlic and cook until translucent, about 1 minute. Add mushrooms, carrots, celery and potatoes and cook about 3 minutes.
-
Add the cooked turkey, salt, pepper, thyme and oregano. Stir and cook until the mushrooms soften.
-
Whisk the cornstarch into the cream or milk until smooth. Add the broth and the cream mixture to the pot. Bring the soup to a gentle boil to activate the cornstarch and thicken, then reduce heat to a simmer.
-
Simmer for 10–15 minutes, until the vegetables are tender and the flavors are blended. Stir in minced parsley and adjust salt to taste. Serve hot.
Video
Nutrition Information per Serving
Calories: 199kcal, Carbohydrates: 12 g, Protein: 14 g, Fat: 11 g
Course: Soup
Cuisine: Stove Top
Calories: 199
Need Great Soup Recipes:
- Healthy Turkey Soup Recipe with Kale – Easy 30 Minute Recipe
- Favorite Slow Cooker Chicken Vegetable Soup
- Stove Top Creamy Garlic Chicken Broccoli Soup: 30 minute recipe
- Instant Pot Creamy Garlic Chicken Broccoli Soup
- You’ll love all our–> Easy Soup Recipes
- Check out more of our–> Awesome Turkey Recipes
- Healthy Thai chicken soup that’s simple and delicious