I absolutely love this Cream of Turkey Soup Recipe because it turns Thanksgiving leftovers into pure comfort in a bowl. When I first tried making this soup, I was amazed at how the rich, creamy broth combined with tender turkey and earthy mushrooms brought such warmth and satisfaction on a chilly day. Plus, it’s a fantastic way to stretch your turkey beyond the holiday feast, but honestly, it’s so good, you’ll want to make it any time of year.
You’ll find that this recipe hits the sweet spot between hearty and cozy without being too heavy. The mix of fresh herbs, fresh veggies, and that silky cream makes every spoonful a delightful experience. If you’re searching for a Cream of Turkey Soup Recipe that’s easy to follow but impressively delicious, you’re in the right spot—it’s become a family favorite that I’m confident you’ll love just as much as I do.
Why You’ll Love This Recipe
- Transforms Leftovers: This soup takes turkey to the next level, making your meal feel fresh and exciting again.
- Balanced Flavors: The combination of smoky mushrooms, mild heat from poblano chili, and creamy broth makes each bite interesting.
- Simple Prep with Big Impact: You don’t need complicated ingredients or techniques to get impressive, comforting results.
- Family Friendly: My family goes crazy for this soup, and it’s great for all ages—even picky eaters love it!
Ingredients You’ll Need
Every ingredient in this Cream of Turkey Soup Recipe has a role in building that deep, comforting flavor. I always look for fresh, high-quality vegetables and good olive oil, which make a noticeable difference.
- Extra-virgin olive oil: Using good quality EVOO adds richness and helps brown the mushrooms beautifully.
- Shiitake mushrooms: These add an earthy depth that elevates the turkey flavor without overpowering.
- Poblano chile: Just enough mild heat and smokiness to make it interesting without being spicy.
- Kosher salt: Essential for seasoning throughout and enhancing all the flavors.
- Freshly ground black pepper: Adds a pleasant bite and depth.
- Turkey breast (skin-on, bone-in): Bone-in turkey imparts so much flavor to the broth—don’t skip it!
- Cold water: Use cold tap water to gently simmer and extract flavor from the turkey.
- Yellow onion: Coarse chopping releases sweetness slowly into the broth while simmering.
- Celery: Adds a subtle herbal bite and aroma to the base.
- Carrot: Naturally sweet, balancing the savory notes perfectly.
- Garlic: Grated garlic dissolves beautifully, giving a mellow but unmistakable kick.
- Baby potatoes: Quartered baby potatoes add heartiness and soak up the creamy broth well.
- Fresh thyme: Bright and herby, thyme elevates the broth with subtle complexity.
- Unsalted butter: Used for making a roux—it adds richness without extra salt.
- All-purpose flour: For thickening the soup evenly.
- Heavy cream: Makes the soup luxuriously smooth and creamy.
- Worcestershire sauce: Just a splash at serving adds umami and a little zing.
Variations
I like to tweak my Cream of Turkey Soup Recipe depending on the season and what leftovers I have around. Feel free to experiment a little—there’s room for personalization here!
- Spicy Kick: Adding a pinch of cayenne or substituting poblano with a jalapeño kicks up the heat, which my husband’s family loves.
- Vegetarian Version: Swap turkey with smoked tofu or mushrooms and use vegetable broth—still creamy and delicious!
- Herb Variations: Sometimes I swap thyme for rosemary or sage for a different herbal aroma.
- Cheesy Twist: Stir in some shredded sharp cheddar near the end for extra richness.
How to Make Cream of Turkey Soup Recipe
Step 1: Sauté Mushrooms and Poblano for Deep Flavor
Heat 3 tablespoons of olive oil in a large pot over medium-high heat. Toss in the sliced shiitake mushrooms and finely chopped poblano chile. Cook, stirring occasionally, until the mushrooms soften and develop that gorgeous brown color—about 5 to 6 minutes. This step really builds a smoky, savory base for the soup. Don’t forget to season with some kosher salt and freshly ground black pepper here to layer in early flavor. Once done, scoop the mixture out and set aside.
Step 2: Brown the Turkey and Build Your Broth
In the same pot, heat the remaining 2 tablespoons of olive oil. Place the turkey breast skin side down first and let it brown nicely, turning occasionally—this takes about 5 minutes. That crispy skin adds so much flavor and fat to the broth, essential for richness later. Season the turkey with salt and pepper. Then, add cold water along with the chopped yellow onion, celery, carrot, and grated garlic. Bring it to a gentle simmer and let it cook for one hour. You want the broth to slowly extract all those turkey and veggie flavors—don’t rush this part!
Step 3: Add Potatoes and Prepare the Meat
After that hour, remove the turkey to a cutting board and let it cool a bit so it’s easier to handle. Now, add the quartered baby potatoes to the pot and simmer for another 25 to 30 minutes, stirring occasionally, until the potatoes are nice and tender. Meanwhile, shred the turkey meat off the bone into bite-sized pieces. This part is satisfying—you get to pick the meat free while the soup finishes up.
Step 4: Combine Ingredients and Season Well
Return the shredded turkey, reserved mushroom and poblano mixture, and chopped fresh thyme back into the pot. Stir everything together and season with salt and pepper to taste. The broth now smells amazing, full of layers of savory goodness and herbs.
Step 5: Make the Roux and Thicken the Soup
In a separate skillet, melt the unsalted butter over medium heat. Sprinkle in the all-purpose flour and whisk continuously for 1 to 2 minutes until it turns a light golden blonde color—this means your roux is cooked just right, which prevents any raw flour taste. Let it cool slightly before mixing it into the soup, so it incorporates smoothly without clumping.
Step 6: Finish with Cream and Simmer Gently
Whisk the roux into the soup pot carefully to avoid lumps. Pour in the heavy cream, stir, and bring the soup back to a gentle simmer. Cook for about 3 more minutes until everything is heated through and the soup has thickened to that irresistibly creamy consistency. Taste and adjust seasoning if needed.
Step 7: Serve with a Splash of Worcestershire Sauce
Ladle the soup into bowls and serve with a side of Worcestershire sauce. Just a little splash brightens the flavor and adds that perfect umami punch. I promise this final touch will have everyone reaching for seconds!
Pro Tips for Making Cream of Turkey Soup Recipe
- Use Bone-In Turkey for Broth: The bones add so much flavor and body that store-bought broth can’t replicate.
- Don’t Skip Browning: That step with mushrooms and turkey skin delivers deep flavor layers worth the little extra time.
- Whisk Roux Slowly: Adding the roux bit by bit while whisking prevents lumps and gives that silky texture.
- Season Gradually: Season in stages—this way you won’t accidentally over-salt your creamy soup.
How to Serve Cream of Turkey Soup Recipe
Garnishes
I love topping my bowl with a handful of fresh chopped parsley or thyme leaves for a pop of color and brightness. A sprinkle of crispy fried shallots or even crumbled bacon adds great texture contrast. If you’re feeling indulgent, a tiny drizzle of truffle oil elevates it even more.
Side Dishes
This soup pairs perfectly with crusty bread or warm dinner rolls—great for dipping! For a heartier meal, I often serve it alongside a simple green salad or roasted veggies to balance the richness of the soup.
Creative Ways to Present
For special occasions, I’ve served this soup in mini bread bowls—guests love the fun presentation and it makes the meal feel extra cozy and festive. You can also swirl in a bit of pesto or a dash of smoked paprika on top for an eye-catching finish.
Make Ahead and Storage
Storing Leftovers
I store leftover Cream of Turkey Soup Recipe in airtight containers in the fridge for up to 3 days. The flavors even deepen overnight, so sometimes it tastes better the next day. Just be sure to cool it down before refrigerating to keep it fresh longer.
Freezing
This soup freezes beautifully if you want to prep ahead—just leave out the cream before freezing and add it fresh when reheating. I usually portion it into individual containers so I can thaw exactly what I need. Reheat gently on the stove to maintain creaminess and texture.
Reheating
When reheating, I warm the soup slowly over low heat on the stovetop, stirring often to keep it smooth and prevent curdling. If frozen, thaw it overnight in the fridge first. Adding a small splash of water or broth helps loosen the thickness if needed.
FAQs
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Can I use leftover roasted turkey instead of raw turkey breast?
Absolutely! You can definitely use cooked leftover turkey—just add it toward the end of cooking to heat through so it doesn’t dry out. If you go this route, consider simmering your broth with turkey bones or adding store-bought chicken stock for more depth.
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Is there a dairy-free version of this Cream of Turkey Soup Recipe?
Yes! To make it dairy-free, substitute butter with olive oil or dairy-free margarine, and use coconut milk or cashew cream instead of heavy cream. The flavor will be different but still delicious and comforting.
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How do I prevent the soup from becoming too thick?
If your soup thickens too much, simply stir in a little extra water, broth, or cream to reach your desired consistency. Add a bit at a time so you don’t thin it out too much.
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Can I make this Cream of Turkey Soup Recipe in a slow cooker?
Definitely! Brown the turkey and sauté the mushrooms on the stovetop first, then transfer everything to a slow cooker with the water and veggies. Cook on low for 6-8 hours, then proceed with adding potatoes and making the roux afterward. Slow cooking brings out incredible flavors.
Final Thoughts
This Cream of Turkey Soup Recipe holds a special place in my kitchen, especially during colder months or when I want a little comfort food that’s hearty yet elegant. It’s one of those recipes that brings everyone around the table, warms hearts, and feels like a warm hug in a bowl. I’m really hoping you give it a try soon—you might just find it becomes your go-to way to use turkey, leftover or fresh, and a recipe you turn to again and again.
Print
Cream of Turkey Soup Recipe
- Prep Time: 25 mins
- Cook Time: 2 hrs 5 mins
- Total Time: 2 hrs 30 mins
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This rich and comforting Cream of Turkey Soup is a flavorful twist on classic cream soups, featuring tender shredded turkey, sautéed shiitake mushrooms, and a velvety creamy broth thickened with a homemade roux. Perfect for using leftover turkey or creating a hearty meal from scratch, this soup balances earthy mushrooms, mild poblano heat, and aromatic herbs for a warming bowl any day of the year.
Ingredients
Soup Base
- 5 Tbsp. extra-virgin olive oil, divided
- 8 oz. shiitake mushrooms, sliced
- 1 poblano chile, finely chopped
- Kosher salt
- Freshly ground black pepper
- 2 lb. skin-on, bone-in turkey breast
- 9 cups cold water
- 1 medium yellow onion, coarsely chopped
- 2 stalks celery, coarsely chopped
- 1 medium carrot, coarsely chopped
- 10 cloves garlic, grated
- 8 oz. baby potatoes, quartered
- 2 tsp. chopped fresh thyme
Thickening & Finishing
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup (60 g) all-purpose flour
- 2 cups heavy cream
- Worcestershire sauce, for serving
Instructions
- Sauté Mushrooms and Poblano: In a large pot over medium-high heat, heat 3 tablespoons of olive oil. Add the sliced shiitake mushrooms and finely chopped poblano chile. Cook, stirring occasionally, until the mushrooms are softened and browned, about 5 to 6 minutes. Season lightly with kosher salt and freshly ground black pepper. Remove the mixture from the pot and set aside in a medium bowl.
- Brown the Turkey: In the same pot, heat the remaining 2 tablespoons of olive oil over medium-high heat. Place the turkey breast skin-side down and cook, turning occasionally, until the skin is golden brown, about 5 minutes. Season with salt and pepper. This step develops deep flavor for the broth.
- Simmer the Broth: Add 9 cups of cold water to the pot along with the chopped yellow onion, celery stalks, carrot, and grated garlic. Bring everything to a simmer over medium-high heat, then reduce heat to maintain a gentle simmer. Cook for 1 hour to extract flavors from the turkey and vegetables.
- Cook Potatoes: After 1 hour of simmering, carefully transfer the turkey breast to a cutting board and let it cool slightly for easier handling. Add quartered baby potatoes to the pot and continue simmering, stirring occasionally, until potatoes are tender, about 25 to 30 minutes.
- Shred Turkey and Combine: Remove the turkey meat from the bone and shred into bite-sized pieces. Return the shredded turkey meat to the pot along with the reserved mushroom and poblano mixture, and add the chopped fresh thyme. Season the broth again with salt and black pepper to taste.
- Prepare the Roux: In a medium skillet over medium heat, melt the unsalted butter. Gradually whisk in the all-purpose flour and cook, whisking constantly, until the mixture turns a pale blonde color, about 1 to 2 minutes. Remove from heat and let cool slightly to prevent lumps when added to the soup.
- Finish the Soup: Slowly whisk the roux into the hot soup to thicken, ensuring no clumps form. Stir in the heavy cream and bring the soup to a low simmer. Cook, stirring occasionally, until heated through and slightly thickened, about 3 minutes.
- Serve: Ladle the creamy turkey soup into bowls and serve with Worcestershire sauce on the side for an added savory kick if desired.
Notes
- Using skin-on, bone-in turkey breast helps create a flavorful, rich broth.
- Shiitake mushrooms add an earthy depth, but cremini or button mushrooms can also be substituted.
- Poblano chile adds a mild heat and complexity; adjust or omit for a milder soup.
- The roux thickens the soup and adds a velvety texture; whisk slowly to avoid lumps.
- Worcestershire sauce is optional but adds a nice savory dimension when served.
- This soup stores well and tastes even better the next day as flavors meld.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 380
- Sugar: 3g
- Sodium: 520mg
- Fat: 27g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 85mg
