Cream of Turkey (or Chicken) Soup Recipe
Fresh vegetables and herbs, stock, dry white wine, and half and half combine in this Cream of Turkey (or Chicken) Soup Recipe for what will become a favorite comfort food! Bonus - it's amazing for using up left over turkey or chicken!
Servings: 8
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 crushes red pepper flakes
- 1/2 cup dry white wine
- 2 tablespoons Italian flat leaf parsley
- 2 tablespoons thyme, fresh
- 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 on a medium heat.
- Add the diced onion, celery, carrot, garlic, and salt.
- Sauté the vegetables for about 10 minutes until they are tender.
- Stir in the 1/2 cup of flour plus the 1 tablespoon of flour, black pepper, and crushed red pepper flakes. Continue to cook the mixture for 2 minutes, stirring frequently.
- Whisk in the wine, parsley, and thyme until well combined. Bring to a simmer.
- Add the stock, half and half, turkey or chicken, and bay leaves.
- Bring to a simmer and cook covered for 20 minutes on low.