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.
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)
Instructions
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In a large Dutch oven, melt butter over medium heat. Add chopped onion, celery, and garlic, and sauté for 3 minutes until softened.
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Add the sliced mushrooms and cook for 5 minutes, stirring occasionally.
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Mix in the cream cheese until fully incorporated with the vegetables.
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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.
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Add white wine and chopped turkey, then bring to a simmer. Cover and cook for 20 minutes.
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Stir in chopped kale and fresh thyme. Cook for an additional 5 minutes, then remove from heat.
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Garnish with fresh thyme leaves and black pepper before serving.
Notes
Storage: Refrigerate leftovers for up to 3 days or freeze for up to 3 months.
Reheating: Reheat on low heat on the stovetop until warmed through.
Vegetarian Option: Replace turkey with plant-based protein or additional mushrooms.
Dairy-Free: Substitute cream cheese with non-dairy alternatives like coconut cream or non-dairy cream cheese.
Add more Veggies: Consider adding carrots or parsnips for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
