Why You’ll Love This Recipe

This soup is perfect for both holiday leftovers and quick, nutritious meals. It has a creamy, velvety texture thanks to cream cheese and a depth of flavor from white wine, garlic, and thyme. The turkey provides a lean protein, while the kale and mushrooms add texture and freshness. The combination of creamy broth and hearty ingredients makes it a warm and filling meal that the whole family will love.

Ingredients

2 tbsp butter
1/2 red onion, chopped
2 stalks celery, chopped
3 cloves garlic, minced
8 oz mushrooms, sliced
1/4 cup flour
4 cups chicken broth
1/2 tsp onion powder
1 tsp salt
1/2 tsp pepper
1 cup cream cheese
1/2 cup white wine
3 cups chopped leftover turkey (or rotisserie chicken)
2 cups kale, chopped (or Swiss chard or cabbage)
1 tsp fresh thyme (for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

In a large Dutch oven, melt butter over medium heat. Add chopped onion, celery, and garlic, sautéing for about 3 minutes until softened.
Add the sliced mushrooms and cook for another 5 minutes, stirring occasionally.
Mix in the cream cheese until fully combined with the vegetables.
In a separate bowl, whisk the chicken broth with flour, salt, pepper, and onion powder. Pour the mixture into the pot with the vegetables and cream cheese. Stir well.
Add white wine and chopped turkey to the pot, then bring to a simmer. Cover and cook for 20 minutes.
Stir in chopped kale and fresh thyme. Cook for an additional 5 minutes, then remove from heat.
Garnish with fresh thyme leaves and black pepper before serving.

Servings and Timing

Servings: 6
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

Vegetarian Option: Substitute the turkey with a plant-based protein or simply add extra mushrooms and beans for a heartier dish.
Dairy-Free Option: Use coconut cream or a non-dairy cream cheese alternative and swap the butter with olive oil.
Swap Greens: If you prefer, use spinach, Swiss chard, or cabbage in place of kale.
Add more Veggies: Try adding carrots or parsnips for additional flavor and texture.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the soup on the stovetop over low heat until heated through. You can also freeze the soup for up to 3 months. Just be aware that the creaminess may change slightly once frozen.

FAQs

Can I use fresh turkey instead of leftover turkey?

Yes, you can use freshly cooked turkey or even rotisserie chicken as a substitute.

What other greens can I use besides kale?

You can substitute Swiss chard, spinach, or cabbage if you prefer.

Can I make this soup in advance?

Yes, this soup can be made ahead of time and stored in the fridge for up to 3 days. The flavors will deepen, making it even better the next day!

Can I make this soup without white wine?

If you prefer not to use wine, you can substitute it with extra chicken broth or a splash of lemon juice for acidity.

How can I make this soup spicier?

Add red pepper flakes, cayenne pepper, or hot sauce to taste for a spicy kick.

What should I serve with this soup?

This soup pairs well with crusty bread, a simple salad, or a side of roasted vegetables.

Can I use frozen kale for this recipe?

Yes, frozen kale works fine as a substitute for fresh kale in this soup.

Can I use a different type of broth?

You can use vegetable broth or turkey broth if you prefer, but chicken broth works best for flavor.

How do I prevent the cream cheese from curdling?

Ensure that the heat is not too high when adding the cream cheese, and stir it in slowly to create a smooth consistency.

Can I make this soup in a slow cooker?

Yes, you can sauté the vegetables and then add everything to the slow cooker. Cook on low for 4-6 hours for a hands-off version of this soup.

Conclusion

This creamy mushroom kale turkey soup is a comforting dish that makes the most of your holiday leftovers while offering a rich, creamy texture and vibrant flavors. Whether you’re looking for a way to use up leftover turkey or simply craving a cozy soup, this recipe will not disappoint. It’s easy to make, packed with nutrients, and perfect for warming up on chilly days. Enjoy this hearty meal with family and friends!

Creamy Mushroom Kale Turkey Soup

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Author: Julia
Total Time: 45 minutes
Yield: 6 servings
Diet: Gluten Free

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Description

This creamy mushroom kale turkey soup combines rich flavors of turkey, mushrooms, and fresh kale in a velvety, creamy broth. Perfect for using up Thanksgiving leftovers, this soup is a cozy, hearty meal that’s easy to prepare and full of savory goodness. With the option for dairy-free and vegetarian variations, this soup is sure to become a family favorite during chilly fall and winter days.

Instructions

In a large Dutch oven, melt butter over medium heat. Add chopped onion, celery, and garlic, and sauté for 3 minutes until softened.
Add the sliced mushrooms and cook for 5 minutes, stirring occasionally.
Mix in the cream cheese until fully incorporated with the vegetables.
In a separate bowl, whisk the chicken broth with flour, salt, pepper, and onion powder. Pour the mixture into the pot with the vegetables and cream cheese. Stir well.
Add white wine and chopped turkey, then bring to a simmer. Cover and cook for 20 minutes.
Stir in chopped kale and fresh thyme. Cook for an additional 5 minutes, then remove from heat.
Garnish with fresh thyme leaves and black pepper before serving.