Creamy Turkey Soup
This creamy turkey soup is the kind of meal that slowly simmers on the stove and makes the whole house smell amazing. It’s rich, comforting, and surprisingly simple to make in just 30 minutes, all in one pot. This high-protein turkey soup is an easy way to turn basic ingredients into something warm, filling, and deeply satisfying.
Servings: 6 servings
Calories: 331kcal
Ingredients
- 3 tbsp olive oil
- 1 small onion finely chopped
- 2 celery stalks chopped
- 2 garlic cloves minced
- 3 cups cooked turkey shredded
- 1 medium zucchini chopped
- 1 cup cauliflower fresh or frozen
- 5 cups chicken broth or turkey broth
- 1 tsp dried thyme
- ½ tsp dried oregano
- ½ tsp paprika
- Salt and pepper to taste
- ½ cup heavy cream
- 3 oz cream cheese softened
- 2 tbsp fresh parsley chopped
Instructions
- Sauté the vegetables: Heat the olive oil in a large pot over medium heat. Add the onion and cook for 3–4 minutes, until softened.
- Stir in the celery and garlic and cook for another 1 to 2 minutes, just until fragrant.
- Add broth and vegetables: Add the zucchini, cauliflower, broth, thyme, oregano, paprika, salt, and pepper. Stir to combine.
- Simmer: Bring the soup to a boil, then reduce the heat and simmer for about 15 minutes, or until the vegetables are tender.
- Add turkey: Stir in the shredded turkey. Reduce the heat to low and let it warm through.
- Prepare the cream mixture: In a medium bowl, whisk together the heavy cream and cream cheese until smooth.
- Ladle in 2–3 cups of the hot soup liquid, whisking constantly to temper the mixture.
- Combine: Slowly pour the cream mixture back into the soup, stirring until fully incorporated and creamy.
- Cook for another 2–3 minutes on low (do not boil).
- Finish and serve: Turn off the heat, stir in the chopped parsley, and adjust seasoning with salt and pepper if needed.
- Serve hot and enjoy!
Notes
Low-calorie option: Use light cream or half-and-half instead of heavy cream and reduce the cream cheese to 2 oz. The soup will still be creamy but lighter.
Protein Boost: Increase the cooked turkey to 4 cups for an extra protein boost without changing the flavor.
Extra fiber: Add vegetables like chopped carrots, leeks, spinach, or kale. For best texture, add carrots or leeks with the broth and stir in leafy greens at the end so they just wilt.
Nutrition
Serving: 1serving | Calories: 331kcal | Carbohydrates: 7g | Protein: 29g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 105mg | Sodium: 1031mg | Potassium: 543mg | Fiber: 1g | Sugar: 4g | Vitamin A: 785IU | Vitamin C: 18mg | Calcium: 75mg | Iron: 1mg | Net Carbs: 6g