This Creamy Turkey and Mushroom Soup is a great way to use leftover turkey from Thanksgiving… it’s quick, simple and delicious!
This soup is hearty enough to eat as a meal, but don’t forget the crusty French bread for the creamy and flavorful broth. The best part is that the prep time is just 10 minutes since your turkey is already cooked!
I don’t know about your family, but we always have a lot of roasted turkey left over from Thanksgiving (I fill up on the side dishes!). Full of turkey, veggies and mushrooms, this soup is a perfect way to recycle those leftovers (especially if you’re a fan of mushrooms!).
How Long Does This Leftover Turkey Soup Last In The Fridge?
This soup is good for up to 3 days in the fridge when stored properly in a covered container.
If you’re looking for more inspiration for recycling leftover turkey, be sure to check out my delicious roundup of leftover turkey recipes. Enjoy!
Creamy Turkey and Mushroom Soup
Ingredients
- 2 tablespoons unsalted butter
- 1 cup peeled and chopped carrots chopped into about ¼ inch pieces
- ½ cup sliced celery
- 1 ½ cups chopped yellow onion
- 1 (8 ounce) package sliced fresh mushrooms, rinsed (I used baby bella)
- 2 teaspoons minced fresh garlic
- ¼ cup all-purpose flour
- 1 (32 ounce) container low sodium chicken broth* (4 cups)
- ½ teaspoon dried thyme leaves
- 3 cups fully cooked shredded turkey
- ¾ cup heavy cream
- ½ teaspoon salt more or less, to taste
- ½ teaspoon black pepper more or less, to taste
- 1 tablespoon chopped fresh parsley for garnish (optional)
Instructions
- Melt butter over medium heat in a dutch oven or large soup pot. Add carrots, celery and onion. Cook for 5 minutes, stirring frequently.
- Add mushrooms and garlic. Continue to cook, stirring frequently, until mushrooms are tender (about 4 to 5 minutes).
- Slowly add flour while stirring to combine. Add chicken broth, thyme and turkey. Stir to combine.
- Bring to a simmer, stirring frequently. Cover and reduce heat as necessary (medium low or low) to maintain a simmer.
- Simmer for approximately 15 minutes (stirring occasionally), or until vegetables are tender.
- Remove from heat and stir in cream, salt and pepper. Season with additional salt and pepper, if desired.
- Sprinkle with chopped fresh parsley, if desired.
Notes
- *Vegetable or turkey broth can be substituted for chicken broth
Nutrition
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.
Teri says
Thanksgiving leftovers! And I used fresh chanterelles, so delicious! Great recipe! And with no potatoes, it’s a great keto dish. Yum!
Ronda says
Excellent recipe! I smoked a turkey breast the day before and was looking for a yummy way to use it and this was perfect. My kitchen smelled like thanksgiving! I didn’t measure the vegetables exactly so probably had more than the recipe called for plus added cauliflower and spinach. We like very chunky soups/chowders. Thank you!
Amy says
Hi Ronda, the addition of cauliflower and spinach sounds delicious. So glad to hear you enjoyed it! 🙂
Rick Beyers says
Love this soup. I used homemade turkey broth and added two finely diced Yukon gold potatoes.
Amy @ The Blond Cook says
Thank you, Rick – Homemade turkey broth and the addition of potatoes sounds fabulous! Thanks for sharing!
Catherine Pasquinucci says
This has got to be awesome! RV broke down in Mojave and stuck here till next year, so there was no Thanksgiving food, and certainly won’t be a Christmas. This place only has a tiny dollar store in a 4 mile walk carrying stuff, not one fresh veggie or fresh meat to be found anywhere. I plan to keep this recipe for the day we can be out of here and somewhere there is food! My fibromyalgia does not do well without real food. I so look forward to the day I can make this, thank you, at least a feast for my eyes. Much love!
Amy @ The Blond Cook says
Hi Catherine, So sorry about being stuck for a while… I hope you get everything repaired soon, have a great Christmas despite everything and enjoy the soup when you finally get to make it!