Creamy Turkey Soup
The first time I styled this soup, the steam curling up from the bowl instantly made the kitchen feel calm and inviting. It reminded me of quiet evenings when my mom would turn leftovers into something completely new and deeply comforting.
Equipment
- large pot
Ingredients
- 350 g cooked turkey (or chicken)
- 1 onion chopped
- 2 carrots chopped
- 2 celery stalks chopped
- 2 cloves garlic
- 750 ml chicken broth
- 120 ml cooking cream
- 1 tsp dried thyme
- 1 tbsp olive oil
Seasoning
- to taste Salt
- to taste black pepper
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion, carrots, and celery. Sauté 5 to 6 minutes until soft.
- Stir in garlic and cook for 30 seconds.
- Add diced turkey, broth, thyme, salt, and pepper.
- Bring the mixture to a gentle boil, reduce the heat, and simmer for 20 minutes.
- Stir in cream and heat gently for 5 more minutes. Serve hot.
Notes
This soup is good for using up leftover cooked turkey. If you use chicken instead of turkey, the flavor profile will be similar to a classic creamy chicken soup.
By Clara Bennett, Lead Plate Designer at Recipes by Betty.