Cream of Turkey Soup is such a delicious and comforting soup!

There is one diner we know that makes a great Cream of Turkey Soup only on a Sunday, but not every Sunday! This recipe reminds me of that one!

I know Cream of Chicken soup is more available, and more popular, but if you really like turkey, try this recipe! I like it better than chicken!

To make it from scratch there are a few steps, but they are easy steps!

You can make it with just rice, which is how it is served at the diner. But I like to add a few vegetables, just whatever I feel like.

In these pictures, one time I added one 14.5 ounce can of asparagus plus the juice and some red pepper, which happens to be Bill’s favorite way. The middle picture I added diced carrots and celery . Sometimes I add corn.

But really, it is so tasty with just the rice! 

If I have turkey stock in the carton, I’ll use that, but if I don’t, I use just the broth from boiling the turkey parts. Sometimes I use a combination of turkey broth in the carton plus the broth from the turkey parts. Turkey parts with the bone gives you more flavor, and nutrients!

It’s a favorite soup of ours, especially in the winter! We love this so much, I make it throughout the year.  

See some pictures in the slideshow below.

Enjoy!

Cream of Turkey Soup

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Cream of Turkey Soup is such a delicious, flavorful and comforting soup! There are a few steps to make it from scratch, but the steps are easy!
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Prep Time20 mins
Cook Time45 mins
Course: Lunch, Main Course
Cuisine: American
Servings: 6
Calories: 745

Ingredients

  • ½ cup butter
  • ½ cup flour
  • teaspoon salt
  • ¾ teaspoon pepper
  • 1 cup heavy cream
  • 2 or 3 turkey parts, with the bones fresh,, your choice: breast, wing, leg, thigh
  • 6 cups water
  • 4 cups turkey stock saved from the turkey parts or store bought
  • ½ cup vegetables optional, diced very small, your choice of vegetables
  • 1 cup turkey meat diced very small (from the turkey parts)
  • 1 cup white rice cooked

Instructions

  • Put the turkey parts in a medium saucepot.
  • Add about six cups of water, or enough to cover the turkey parts, and boil gently for 30 minutes.
  • Place a colander in another large pot, and drain the turkey broth, setting aside 4 cups of the stock. Let the turkey parts cool enough to handle.
  • Meanwhile, steam any vegetables in the microwave, (if you are using them.) Alternatively, boil the vegetables in water on the stove until tender. Set aside about one-half cup of the vegetable stock to add to the soup at the end if you want to adjust the thickness of the soup to your liking.
  • When the turkey parts are cool enough to handle, remove the skin and dice the turkey meat, equaling to about one cup of turkey meat. Set the turkey meat aside.
  • In a large soup pot on top of the stove, melt the butter over medium heat.
  • Make a roux by whisking in the flour, salt and pepper into the melted butter until you have a thick paste.
  • Add the heavy cream and whisk until bubbly.
  • Blend in the turkey stock.
  • Add in the cooked rice, (and vegetables if you are using them). Adjust the salt and pepper to your liking. If you'd like the soup to be a little thinner, add some reserved vegetable stock, or water.
  • Stir over medium heat for a few minutes until all is blended and heated through.

EXTRA TIP:

TURKEY BROTH: You can buy turkey broth in the store and use that.  Or use the broth from boiling the turkey parts. (Not all stores carry turkey broth.)
VEGETABLES:   You can leave the vegetables out.    Each time I make it, I choose two vegetables.  Some favorite choices are diced carrots, celery, asparagus, red peppers, string beans or corn. 
OPTIONAL: Add a parsley garnish to each serving.  
VARIATION:   Okay! You can substitute chicken for the turkey! 
Nutrition
Calories: 745kcal | Carbohydrates: 34g | Protein: 69g | Fat: 37g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 256mg | Sodium: 1418mg | Potassium: 948mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1399IU | Vitamin C: 9mg | Calcium: 92mg | Iron: 3mg

2 Comments

  1. Margo January 24, 2018 at 10:30 pm

    This is my favorite soup of all time. Recipe looks easy for the most part. Thanks.

    Reply
    1. Angie January 26, 2018 at 8:21 pm

      YES, Margo! And I love the easy and fast part as much as I love how tasty this is! You can shake hands with my husband Bill, it is his favortie soup of all time too!

      Reply

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