Turkey Soup Recipe

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This Turkey Soup Recipe is the perfect way to use up your leftover turkey. Made with simple ingredients, this creamy soup is so comforting and delicious.

Prep Time10

Cook Time30

Total Time40

Course: Soup

Cuisine: American

Keyword: homemade soup

Servings: servings

Calories: 528kcal

Author: Lisa Longley

Ingredients

3 tablespoons unsalted butter
3 celery stalks trimed and diced
2 medium carrots peeled and diced
1 small yellow onion diced
2 cloves garlic minced
1 1/2 teaspoon dried sage rub
1 1/2 teaspoon dried thyme
1 teaspoon kosher salt
1/4 teaspoon black pepper
1/3 cup all-purpose flour
6 cups chicken stock
2 cups dry rotini
3 cups cooked turkey cut into bite-sized pieces
1 1/4 cups heavy cream
1 cup frozen corn

Instructions

In a large stock pot over medium heat, melt the butter.
3 tablespoons unsalted butter
Add in the diced celery, carrots, onions, and garlic. Season with salt, pepper, sage, and thyme. Stir regularly, sautéing until the vegetables are tender, about 5 to 7 minutes.
3 celery stalks, 2 medium carrots, 1 small yellow onion, 2 cloves garlic, 1 1/2 teaspoon dried thyme, 1 teaspoon kosher salt, 1/4 teaspoon black pepper, 1 1/2 teaspoon dried sage rub
Stir in the flour, allowing it to fully coat the vegetables.
1/3 cup all-purpose flour
Very slowly stir in the chicken stock. Start with just a little at a time, about two tablespoons, only adding more once the last bit is absorbed. It should take at least a minute to stir in all of the stock.
6 cups chicken stock
Once all of the stock is added, bring it to a boil. Add the dry noodles and cook for 1 minute less than the time indicated on the noodle box.
2 cups dry rotini
Once the noodles are done cooking, remove the soup from the heat. Stir in the turkey, heavy cream, and corn. Taste and add more salt and/or pepper to taste.
3 cups cooked turkey, 1 1/4 cups heavy cream, 1 cup frozen corn

Nutrition