Creamy Mushroom Kale Turkey Soup

5 from 8 votes

Creamy Mushroom Kale Turkey Soup

Not sure what to do with those Christmas or Thanksgiving leftovers? You can’t go wrong with this creamy mushroom kale turkey soup. It's rich, creamy and so tasty.

Prep Time10

Cook Time45

Total Time55

Course: Main Course, Meals

Cuisine: American

Keyword: Soup, turkey

Servings:

Author: Bella Bucchiotti

Equipment

Ingredients

2 Cups turkey leftovers, cubed
2 Cups kale baby
1 red onion diced
1 Cup mushrooms baby bella, sliced
1 Cup celery chopped
8 Ounces cream cheese at room temperature
6 Cloves garlic thinly sliced
2 Tablespoon all purpose flour
2 Tablespoon butter
3 Cups chicken broth
½ Cup white wine
thyme fresh
1 Teaspoon salt
½ Teaspoon black pepper
½ Teaspoon onion powder

Instructions

In a Dutch oven over a medium heat, melt the butter.
Once the butter is melted, Add diced onion, celery, and garlic. Stir and sauté for five minutes. Add mushrooms and cook for 5 minutes. Drain and return veggies to the pot.
Next, add the cream cheese and stir until completely melted.
In a liquid measuring cup with a pour spout, combine chicken broth, flour, salt, pepper, and onion powder. Whisk well, then pour into the Dutch oven.
Next, stir in the turkey and white wine. Cover and simmer for 20 minutes.
Add the kale and fresh thyme. Stir and cook for 10 minutes.
Garnish with fresh cracked pepper and thyme leaves.

Notes

Use good-quality broth: A rich turkey or chicken broth will give the soup much more depth and flavor.
Don’t overcook the kale: Add the kale near the end of cooking so it stays vibrant and tender, not mushy.
Chop vegetables evenly: Uniform pieces ensure even cooking and a better texture throughout the soup.

Nutrition

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