Turkey Soup Continental

Warm your soul with Turkey Soup Continental, a comforting, flavor-packed recipe perfect for using up leftover turkey. This creamy yet light soup combines tender cooked turkey with a medley of hearty vegetables like carrots, celery, and potatoes, all simmered in a savory chicken or turkey stock enhanced by fresh thyme and a hint of garlic. A touch of heavy cream adds a luxurious texture, while a sprinkle of fresh parsley brings bright, herbaceous notes to every bowl. Ready in just one hour, this crowd-pleasing soup is ideal for weeknight dinners or cozy gatherings. Pair it with crusty bread for a complete meal that’s as satisfying as it is delicious. Perfect for those searching for "leftover turkey recipes," "creamy turkey soup," or "easy family dinner ideas."

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 3 cups cooked turkey (shredded or cubed)
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 large yellow onion (diced)
• 2 medium carrots (sliced)
• 2 medium celery stalks (sliced)
• 3 garlic cloves (minced)
• 2 tablespoons all-purpose flour
• 6 cups chicken or turkey stock
• 2 medium potatoes (cubed)
• 1 teaspoon thyme (fresh, chopped) or dried thyme
• 1 bay leaf
• 1 teaspoon salt
• 0.5 teaspoon black pepper (freshly ground)
• 0.5 cup heavy cream (optional)
• 2 tablespoons fresh parsley (chopped, for garnish)
• 1 loaf crusty bread (for serving, optional)

Directions

Step 1

In a large pot, melt the butter and olive oil over medium heat.

Step 2

Add the diced onion, sliced carrots, and sliced celery. Sauté for 5-7 minutes until the vegetables start to soften.

Step 3

Stir in the minced garlic and cook for another minute until fragrant.

Step 4

Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.

Step 5

Gradually pour in the chicken or turkey stock while stirring to ensure no lumps form.

Step 6

Add the cubed potatoes, thyme, bay leaf, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to a simmer.

Step 7

Simmer uncovered for 20-25 minutes, or until the potatoes are tender.

Step 8

Add the shredded or cubed cooked turkey to the pot and stir to combine. Cook for another 5-7 minutes to heat the turkey through.

Step 9

If using, stir in the heavy cream for a richer, creamier soup. Adjust the seasoning with additional salt and pepper to taste.

Step 10

Remove and discard the bay leaf. Ladle the soup into bowls and garnish with chopped fresh parsley.

Step 11

Serve hot with crusty bread on the side, if desired.

Nutrition Facts

Serving size	3434.7 grams (3434.7g)

Amount per serving	% Daily Value*
Calories	3442

Total Fat 122.50g	157%
Saturated Fat 55.10g	276%
Polyunsaturated Fat 2.00g
Cholesterol 783mg	261%
Sodium 10402mg	452%
Total Carbohydrate 305.90g	111%
Dietary Fiber 20.30g	73%
Total Sugars 30.70g
Protein 267.10g	534%

Vitamin D 5IU	23%
Calcium 574mg	44%
Iron 25mg	141%
Potassium 4888mg	104%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.5%

Protein: 31.5%

Carbs: 36.0%