Best 5 Creamy Delicious Turkey Soup Recipes

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In the culinary realm, few things can rival the comforting warmth of a creamy, delectable turkey soup. Whether you're looking to savor the rich flavors of roasted turkey or seeking a nourishing respite from the cold, this versatile dish promises an unforgettable dining experience. With endless variations and a symphony of ingredients to choose from, crafting the perfect creamy turkey soup can be an exciting adventure. From the creamy richness of a classic white soup to the vibrant colors and flavors of a hearty vegetable-packed broth, the possibilities are bound only by your imagination. So, prepare to embark on a culinary journey as we delve into the secrets of crafting the most tantalizing creamy turkey soup that will warm your heart and satisfy your taste buds.

Here are our top 5 tried and tested recipes!

CREAMY TURKEY SOUP



Creamy Turkey Soup image

My mother always prepared a holiday turkey much larger than our family could ever eat in one meal so there'd be plenty of leftovers. That's one tradition I've kept up. This hearty soup uses a lot of turkey and is great after watching football games and raking leaves. -Kathleen Harris, Galesburg, Illinois

Provided by Taste of Home

Categories     Dinner     Lunch

Time 50m

Yield 8 servings (2 quarts).

Number Of Ingredients 13

1 large onion, chopped
3 celery ribs with leaves, cut into 1/4-inch pieces
6 tablespoons butter
6 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/2 teaspoon each dried thyme, savory and parsley flakes
1-1/2 cups milk
4 cups cubed cooked turkey
5 medium carrots, cut into 1/4-inch pieces
1 to 2 cups turkey or chicken broth
1 package (10 ounces) frozen peas

Steps:

  • In a large kettle, saute onion and celery in butter until tender, about 10 minutes. Stir in flour and seasonings; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add turkey and carrots. Add enough broth until soup is desired consistency. Cover and simmer for 15 minutes. , Add peas; cover and simmer for 15 minutes or until vegetables are tender.

Nutrition Facts : Calories 300 calories, Fat 14g fat (7g saturated fat), Cholesterol 82mg cholesterol, Sodium 636mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 4g fiber), Protein 26g protein.

CREAMY AFTER-THANKSGIVING TURKEY SOUP



Creamy After-Thanksgiving Turkey Soup image

This is a version of Valorie Walker's recipe with a few of my changes. Enjoy.

Provided by Paul

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Turkey Soup Recipes

Time 1h55m

Yield 16

Number Of Ingredients 13

1 turkey carcass
1 cup butter, cubed
1 large onion, chopped
2 large carrots, diced
2 stalks celery, diced
1 cup all-purpose flour
2 cups half-and-half
4 ounces fettuccine, broken into 2-inch pieces
¼ cup prepared stuffing, or more to taste
2 teaspoons salt
1 teaspoon chicken bouillon granules
¾ teaspoon ground black pepper
1 pinch poultry seasoning, or to taste

Steps:

  • Place turkey carcass in a large pot or Dutch oven and cover with water. Bring to a boil. Reduce heat to medium, cover, and simmer for 1 hour. Remove carcass and allow to cool. Separate turkey meat from the bones. Cut meat into bite-size pieces; discard bones. Reserve about 12 cups turkey broth in a large bowl. Save remaining broth for another use.
  • Melt butter in another large pot or Dutch oven over medium heat; cook and stir onion, carrots, and celery in melted butter until tender, about 5 minutes. Stir flour into vegetable mixture; cook and stir until smooth, about 5 minutes. Gradually stir in about 1/3 the reserved turkey broth. Bring to a boil; cook and stir until thickened, about 2 minutes.
  • Stir remaining turkey broth, turkey meat, half-and-half, fettuccine, stuffing, salt, chicken bouillon, pepper, and poultry seasoning into half-and-half mixture. Reduce heat to medium-low, cover, and simmer until noodles are tender, about 10 minutes more.

Nutrition Facts : Calories 273.5 calories, Carbohydrate 15.1 g, Cholesterol 56.8 mg, Fat 21.7 g, Fiber 1.1 g, Protein 5.2 g, SaturatedFat 11.2 g, Sodium 442.2 mg, Sugar 1.3 g

CREAMY DELICIOUS TURKEY SOUP!



Creamy Delicious Turkey Soup! image

I found the base of this recipe from AllRecipes but have made this so many times and tweaked it so many times that it's not truly the original anymore. This is my absolutely FAVORITE way to use up some leftover turkey meat. Don't throw away that turkey carcass! It's imperative here. I don't think I would bother making this soup without the turkey carcass step because I feel it adds an incredible amount of flavor. I also like to add a few diced potatoes sometimes. I hope you like this as much as we do! My 2 and 4 year old LOVE it!

Provided by RedVinoGirl

Categories     Poultry

Time 2h

Yield 16 , 16 serving(s)

Number Of Ingredients 14

1 turkey carcass
2 bay leaves
3 medium onions, chopped
2 large carrots, diced
2 celery ribs, diced
4 garlic cloves, minced
1/2 cup butter, cubed
1 cup all-purpose flour
2 cups half-and-half cream (can use fat free)
1 cup long grain rice, uncooked
2 teaspoons salt
1 teaspoon chicken bouillon granule
3/4 teaspoon pepper
2 potatoes, peeled and diced (optional)

Steps:

  • Place turkey carcass in a soup kettle or Dutch oven and cover with water. Add in 2 bay leaves. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
  • Remove carcass; cool. Set aside 3 quart broth. Remove turkey from bones and cut into bite-size pieces; set aside.
  • In a soup kettle or Dutch oven, saute the onions, carrots, garlic, and celery in butter until tender. Reduce heat; stir in flour until blended. Gradually add 1 quart of reserved broth. Bring to a boil; cook and stir for 2 minutes or until thickened.
  • Add cream, rice, salt, bouillon, pepper, potatoes (if using), remaining broth and reserved turkey. Reduce heat; cover and simmer for 30-35 minutes or until rice is tender.

CREAMY VEGETABLE TURKEY SOUP



Creamy Vegetable Turkey Soup image

For a creamy turkey soup with a sense of fun, we go wheels up at our house. We load it up with wagon-shaped pasta and veggies. -Nancy Beyer, Hayden Lake, Idaho

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 8 servings (3 quarts).

Number Of Ingredients 13

6 tablespoons butter, cubed
1/2 pound sliced fresh mushrooms
5 medium carrots, chopped
1 large onion, chopped
3 celery ribs, sliced
1/4 cup all-purpose flour
1 teaspoon each dried thyme, savory and parsley flakes
1/4 teaspoon white pepper
1/4 teaspoon pepper
10 cups chicken broth
3 cups uncooked wagon wheel pasta or other large shaped pasta
2 cups cubed cooked turkey
1 cup half-and-half cream

Steps:

  • In a 6-qt. stockpot, heat butter over medium-high heat. Add mushrooms, carrots, onion and celery; cook and stir 8-10 minutes or until tender. Stir in flour and seasonings until blended; gradually stir in broth., Bring to a boil. Stir in pasta. Reduce heat; simmer, uncovered, 8-10 minutes or until pasta is tender. Stir in turkey and cream; heat through (do not boil).

Nutrition Facts : Calories 340 calories, Fat 14g fat (8g saturated fat), Cholesterol 80mg cholesterol, Sodium 1386mg sodium, Carbohydrate 33g carbohydrate (7g sugars, Fiber 3g fiber), Protein 18g protein.

BEST EVER CREAMY TURKEY NOODLE SOUP



Best Ever Creamy Turkey Noodle Soup image

This is terrific, creamy soup and a really easy, delicious way to get rid of some of that leftover turkey.

Provided by BogeysMom

Categories     Poultry

Time 40m

Yield 10 serving(s)

Number Of Ingredients 16

1/2 cup butter or 1/2 cup light butter
2/3 cup all-purpose flour
4 cups milk
2 teaspoons salt
2 (15 ounce) cans chicken broth
1 tablespoon herbes de provence
4 bay leaves
1 tablespoon celery seed
2 teaspoons garlic powder
2 tablespoons lemon pepper
2 teaspoons ground black pepper
4 ounces cream cheese
2 cups water
1/2-1 cup finely grated parmesan cheese
8 ounces wide egg noodles
3 cups shredded cooked turkey

Steps:

  • Melt butter in a large soup pot.
  • Add flour and quickly stir for about 1-2 mins until the flour is somewhat "cooked".
  • Add the milk, salt and broth and whir with a hand blender til smooth.
  • Add to the pot the herbes de provence, bay leaves, celery seed, garlic powder, lemon pepper, and black pepper.
  • Simmer until beginning to thicken and add in the cream cheese, cut into cubes. Stir until smooth.
  • Stir in the water and egg noodles, and cook for about 8 - 10 mins, until the noodles are tender.
  • Stir in the parmesan and turkey.

Nutrition Facts : Calories 414, Fat 22, SaturatedFat 12.2, Cholesterol 106, Sodium 1024.2, Carbohydrate 29.2, Fiber 1.2, Sugar 1.2, Protein 24.4

Tips:

  • To make the soup even richer, use a combination of dark and light meat turkey.
  • If you don't have any leftover turkey, you can use cooked chicken or beef instead.
  • Add your favorite vegetables to the soup, such as carrots, celery, onions, potatoes, or peas.
  • For a creamy soup, use heavy cream or half-and-half. For a lighter soup, use milk or yogurt.
  • Season the soup to taste with salt, pepper, and your favorite herbs and spices.
  • Serve the soup with a side of crusty bread or crackers.

Conclusion:

This creamy turkey soup is a delicious and easy-to-make meal that is perfect for a cold winter day. It is also a great way to use up leftover turkey after Thanksgiving or Christmas. So next time you have some leftover turkey, be sure to give this recipe a try. You won't be disappointed!

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