Creamy Turkey Soup

For a lighter version of this soup, use half & half instead of the cream.

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  • Servings: Makes about 12 cups

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  • 2 tablespoons unsalted butter
  • 3 pounds turkey legs
  • Kosher saltĀ 
  • Freshly ground black pepper
  • 2 tablespoons all-purpose flourĀ 
  • 2 medium onions, chopped
  • 1 celery stalk, chopped
  • 8 cups turkey or chicken stock
  • 1 cup heavy cream
  • Parsley leaves for garnish

How to make this recipe

  1. In a large heavy pot, heat the butter over medium high heat until hot. Season the turkey with 1/2 teaspoon salt and 1/4 teaspoon pepper, then brown, in batches if necessary, about 6 minutes per batch. Sprinkle the flour over the bottom of the pot and cook, stirring, until fragrant and nutty, about 4 minutes.

  2. Stir the onions, celery, and 1/4 teaspoon each salt and pepper into the pot and cook, stirring occasionally, until golden, about 6 minutes. Stir in the stock and bring to a gentle boil. Cook until the turkey is very tender, about 1 1/4 hours. Transfer the turkey to a plate and cool to warm, then shred the turkey, discarding the bones and return the meat to the pot. Stir in the cream and season with salt and pepper to taste. Serve garnished with the parsley.

Contributed By Photo Ian Knauer Published October 2014

1044379 recipes/creamy-turkey-soup 2015-11-20T21:55:47+00:00 Ian Knauer soups-and-stews|weeknight-dinner|lunch|side-dishes|web-exclusive|fast|fall|winter|thanksgiving october-2014 recipes,creamy-turkey-soup 1044379

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