Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 3 carrots, peeled and diced
- 2 celery stalks, diced
- 1/4 cup all-purpose flour
- 4 cups chicken or turkey broth
- 2 cups milk or half-and-half
- 3 cups leftover cooked turkey, shredded or chopped
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and pepper to taste
- Optional: 1 cup frozen peas or corn, 1/2 cup heavy cream for extra richness
Instructions
- Start the Base: In a large pot, heat the olive oil over medium heat. Add the onion, garlic, carrots, and celery. Cook until the vegetables are softened, about 5 minutes.
- Thicken the Soup: Sprinkle the flour over the veggies and stir to coat. Cook for another minute to remove the raw flour taste.
- Add Liquids: Slowly pour in the chicken or turkey broth and milk, stirring constantly to avoid lumps. Bring the mixture to a simmer.
- Season: Add the thyme, rosemary, salt, and pepper. Adjust the seasoning according to your taste.
- Add Turkey: Stir in the leftover turkey. If you’re using peas or corn, add them now.
- Simmer: Let the soup simmer for about 20 minutes, or until the vegetables are tender and the flavors have melded together. For an even creamier texture, you can add half a cup of heavy cream at the end of cooking. Just warm through and then remove from heat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
