Our creamy turkey vegetable soup recipe is warm, satisfying, and full of comforting flavor. It is a practical way to turn cooked turkey into a hearty homemade soup that feels rich without being complicated. A big pot of this creamy turkey soup is perfect for a cozy lunch, an easy dinner, or meal prep for the week.
Easy Creamy Turkey Vegetable Soup
When you have extra cooked turkey or chicken, this creamy vegetable soup is one of the easiest and most delicious ways to use it. The soup is simple, flexible, and loaded with tender vegetables, savory broth, and a lightly creamy base. It is filling enough to serve as a complete meal, especially with a fresh side salad or a simple vegetable side.
This recipe is especially useful after Thanksgiving or any holiday meal when leftover turkey is waiting in the refrigerator. Instead of making another sandwich, you can turn that turkey into a comforting pot of soup with onions, garlic, mushrooms, celery, carrots, herbs, and broth. The result is a creamy turkey vegetable soup that tastes homemade, cozy, and deeply satisfying.
You can also make this recipe with leftover roast chicken. The method stays the same, and the soup becomes a creamy chicken vegetable soup with the same smooth texture and comforting flavor. The recipe is easy to adjust based on what you already have in your kitchen, which makes it a dependable option for busy weeknights.
Video: Low Carb Creamy Turkey Vegetable Soup
How to Make Turkey Vegetable Soup
This creamy turkey vegetable soup starts by sautéing aromatics and vegetables to build flavor before the broth and creamy mixture are added. Cooking the onions and garlic first gives the soup a savory base, while mushrooms, celery, carrot, and potato add texture and heartiness. The cooked turkey goes in next, so it warms through without becoming dry.
- Sauté the onion, garlic, mushrooms, potato, carrot, and celery in olive oil until the vegetables begin to soften.
- Add the cooked turkey, salt, black pepper, thyme, and oregano. Stir well so the turkey and vegetables are coated with the seasonings.
- Whisk the milk and cornstarch together until smooth, then add it to the pot with the broth.
- Bring the soup to a boil briefly so it can thicken, then reduce the heat and simmer until the vegetables are tender.
- For a lower carb or keto-friendly version, leave out the potato. You can add more celery, spinach, kale, or extra mushrooms instead.
The creamy base is easy to adjust. Milk keeps the soup lighter, while half-and-half or cream will make it richer. Unsweetened non-dairy milk can also work, as long as it has a neutral flavor. The goal is a smooth, comforting soup that still lets the turkey, vegetables, and herbs shine.
Can You Freeze This Soup?
Yes, this creamy turkey vegetable soup can be frozen, which makes it a useful make-ahead recipe. For the best results, let the soup cool completely before transferring it into freezer-safe containers. Smaller portions are convenient because they thaw faster and make easy single meals.
When you are ready to eat, move the frozen soup from the freezer to the refrigerator and allow it to thaw. Reheat it gently in a pot over medium-low heat, stirring often until hot. If the soup thickens after freezing, add a small splash of broth or milk while reheating to loosen the texture.
Creamy Turkey Vegetable Soup
Ingredients
- 8 oz. (227 g) cooked turkey meat, cut or torn into bite-sized pieces, about 1 1/2 cups
- 2 Tablespoons (30 ml) olive oil
- 1/2 onion, diced
- 3 cloves garlic, minced or crushed
- 4 oz. (113 g) mushrooms, sliced
- 1 medium potato, optional, peeled and diced
- 1 large carrot, optional, sliced
- 2 stalks celery, chopped
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon fresh cracked black pepper, or to taste
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- 4 cups (950 ml) chicken broth or turkey broth
- 1/2 cup (120 ml) milk
- 2 Tablespoons (30 ml) cornstarch
- 2 Tablespoons (30 ml) minced parsley
Instructions
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Heat a large pot over medium-high heat, then add the olive oil. Stir in the onion and garlic and cook until softened, about 1 minute.
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Add the mushrooms, potato, carrot, and celery. Cook for about 3 minutes. Add the cooked turkey, salt, pepper, thyme, and oregano. Stir and cook until the mushrooms begin to soften.
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Whisk the cornstarch into the milk until smooth. Add the broth and milk mixture to the pot. Stir well and bring the soup to a boil so it can thicken, then immediately reduce the heat to a simmer.
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Simmer for 10 to 15 minutes, or until the vegetables are tender, the soup has thickened, and the flavors have combined. Stir in the minced parsley and adjust the salt to taste before serving.
Video
Creamy turkey vegetable soup is an easy comfort recipe made with cooked turkey, vegetables, broth, and a light creamy base.
Nutrition Information per Serving
Carbohydrates: 7g,
Protein: 13g,
Fat: 8g,
Saturated Fat: 2g,
Cholesterol: 43mg,
Sodium: 829mg,
Potassium: 365mg,
Fiber: 1g,
Sugar: 2g,
Vitamin A: 207IU,
Vitamin C: 15mg,
Calcium: 50mg,
Iron: 1mg
This recipe was originally published in 2019 and republished in 2020.
More great low carb recipes:
- Healthy Thai chicken soup in 20 minutes
- Keto turkey lettuce cups
- Low carb soup recipes
This creamy turkey vegetable soup is a simple, cozy way to use cooked turkey while keeping dinner easy, nourishing, and full of homemade flavor.