Description
This creamy mushroom kale turkey soup is a comforting and hearty dish made with leftover turkey, fresh kale, mushrooms, and a rich creamy broth. Sautéed vegetables combined with cream cheese and white wine create a velvety texture, while fresh thyme adds a fragrant herbal note. Perfect for using up turkey leftovers and enjoying a nutritious soup.
Ingredients
Units
Scale
Main Ingredients
- 2 cups turkey leftovers, cubed
- 2 cups baby kale
- 1 red onion, diced
- 1 cup baby bella mushrooms, sliced
- 1 cup celery, chopped
- 6 cloves garlic, thinly sliced
- 8 ounces cream cheese, room temperature
- 3 cups chicken broth
- 1/2 cup white wine
- Fresh thyme, for garnish and cooking
Dry Ingredients and Seasonings
- 2 Tablespoons all purpose flour
- 2 Tablespoons butter
- 1 Teaspoon salt
- 1/2 Teaspoon black pepper
- 1/2 Teaspoon onion powder
Instructions
- Sauté Aromatics: In a Dutch oven over medium heat, melt the butter. Once melted, add the diced onion, chopped celery, and thinly sliced garlic. Stir and sauté for 5 minutes until the vegetables soften and become fragrant.
- Cook Mushrooms: Add the sliced baby bella mushrooms to the pot. Cook for an additional 5 minutes until the mushrooms release their moisture and begin to brown. Drain any excess liquid, then return the veggies to the pot.
- Add Cream Cheese: Add the cream cheese to the vegetables in the pot. Stir continuously until the cream cheese is completely melted and well incorporated, creating a creamy base for the soup.
- Prepare Broth Mixture: In a liquid measuring cup, combine the chicken broth, all purpose flour, salt, black pepper, and onion powder. Whisk well until the flour is fully dissolved to avoid lumps. Pour this mixture into the Dutch oven with the creamy vegetable base.
- Simmer Soup: Stir in the cubed turkey and white wine. Cover the pot and reduce heat to maintain a gentle simmer. Cook for 20 minutes to allow flavors to meld and the soup to thicken slightly.
- Add Kale and Thyme: Add the baby kale and fresh thyme leaves to the soup. Stir well and cook uncovered for another 10 minutes until the kale is tender but still vibrant green.
- Finish and Serve: Taste and adjust seasoning if necessary. Garnish the soup with freshly cracked black pepper and additional thyme leaves before serving hot.
Notes
- Use leftover turkey from roasted or grilled turkey for best flavor.
- Room temperature cream cheese melts more easily and ensures a smooth, creamy texture.
- White wine adds acidity and depth to the broth but can be omitted or substituted with additional chicken broth if preferred.
- Adjust salt and pepper to taste based on broth sodium and turkey seasoning.
- For a thicker soup, increase the flour slightly or cook longer uncovered.
- Fresh thyme can be substituted with dried thyme, using about 1 teaspoon if fresh is unavailable.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 3g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 45mg
