Fresh vegetables and herbs, stock, dry white wine, and half and half come together in this Cream of Turkey (or Chicken) Soup Recipe for a truly comforting, flavorful meal — and it’s a wonderful way to use leftover turkey or chicken.
This one-pot soup delivers deep, layered flavor while remaining simple to prepare. Creamy and full of tender chunks of turkey with bright, fresh vegetables, it far surpasses canned versions in both taste and texture. The result tastes like it simmered all day, even though it comes together quickly.
I enjoy this soup for a lazy Sunday afternoon, an easy weeknight dinner, or any cozy meal at home. It pairs perfectly with buttery biscuits or a crusty loaf of bread. The aroma filling the kitchen is half the pleasure, and leftovers often make an excellent next-day lunch.
How to make Cream of Turkey (or Chicken) Soup
Start by preparing the vegetables: dice carrots, celery, and onion, mince the garlic, and chop parsley and thyme. Shred or cube cooked turkey or chicken, removing any bones and skin. Both white and dark meat work well, and rotisserie chicken is an easy shortcut.
In a large Dutch oven, melt the butter over medium heat and sauté the diced onion, celery, carrot, and garlic with a pinch of kosher salt until the vegetables are soft and fragrant.
Stir in the flour to form a roux and cook for a couple of minutes to remove the raw flour taste. Then whisk in the dry white wine and add the fresh parsley and thyme, bringing the mixture to a gentle simmer so the flavors meld.
Pour in the chicken stock and the half and half, add the chopped turkey (or chicken) and bay leaves, and season with black pepper and a touch of crushed red pepper flakes if you like a bit of heat. Bring the soup to a simmer, cover, and cook on low for about 20 minutes to allow the flavors to blend and the soup to thicken slightly.
Remove the bay leaves before serving. Ladle into bowls and garnish with extra chopped parsley if desired. This soup reheats beautifully, making it ideal for meal prep or leftover dinners.
Can I use the leftover turkey or chicken carcass in this soup?
Absolutely. While not required, adding the carcass contributes extra depth and richness. Add the carcass when you add the other turkey or chicken, let it simmer with the soup, then remove it before serving.
Other cozy favorites to try:
- SLOW COOKER BEEF STROGANOFF RECIPE FROM SCRATCH
- SMOKED CHUCK ROAST CHILI
- RED WINE BEEF STEW WITH MUSHROOMS AND CARROTS
- SLOW COOKER CHICKEN AND DUMPLINGS FROM SCRATCH
- BEEF AND GUINNESS STEW WITH GUINNESS BEER BREAD
If you make this Cream of Turkey Soup or another recipe from this site, please rate it and share how it turned out in the comments. I love seeing your versions and hearing feedback.
Pin this now to save for later!
Print
Pin
Cream of Turkey (or Chicken) Soup Recipe
Ingredients
- 1/2 cup butter
- 1 cup onion, peeled and diced
- 1 cup celery, diced
- 1 cup carrot, peeled and diced
- 2 cloves garlic, minced
- 1 tablespoon kosher salt
- 1/2 cup all purpose flour
- 1 tablespoon all purpose flour
- 1/2 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes
- 1/2 cup dry white wine
- 2 tablespoons Italian flat leaf parsley
- 2 tablespoons fresh thyme
- 64 ounces chicken stock
- 3/4 cup half and half
- 2 bay leaves
- 4 cups turkey or chicken, cooked, chopped or shredded, skin and bones removed
Instructions
-
In a large Dutch oven, melt the butter over medium heat.
-
Add the diced onion, celery, carrot, garlic, and salt.
-
Sauté the vegetables for about 10 minutes, until they are tender.
-
Stir in 1/2 cup flour plus 1 tablespoon flour, black pepper, and crushed red pepper flakes. Cook for 2 minutes, stirring frequently.
-
Whisk in the wine, parsley, and thyme until well combined and bring to a simmer.
-
Add the stock, half and half, turkey or chicken, and bay leaves.
-
Bring to a simmer, cover, and cook on low for 20 minutes. Remove bay leaves before serving.
Notes
Can I use the leftover turkey or chicken carcass in this soup?
Absolutely. Adding the carcass adds free flavor. Include the carcass when you add the chopped meat, simmer the soup, then remove the carcass before serving.