Cream of Turkey Soup

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!

5 from 1 vote

Prep Time20

Cook Time45

Course: Lunch, Main Course

Cuisine: American

Servings: 6

Calories: 745

Ingredients

½ cup butter
½ cup flour
1¼ 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