

Yields:
6
Prep Time:
25 mins
Total Time:
2 hrs 30 mins
It’s not what you’re thinking. Campbell's cream of chicken soup is NOT playing any role in this recipe. I don’t think I’ve even had it before, unless it was tucked into a glorified casserole that I had no clue about. Any soup labeled "cream of'' might trigger the idea of a broth-based soup thickened with a roux and cream… that’s about it. If you’re lucky, there might be some pieces of chicken hanging out in there, but good luck. I’ve decided that cream of turkey soup wouldn’t have that reputation. Instead, it’s going to be a warm wholesome soup with celery, carrots, poblano chiles, shiitakes, and bits of turkey. And it was only right to make this soup with homemade stock.
What makes a soup “cream of”?
Most of the time, a soup is creamy because of the addition of heavy cream; however, soup can also be thickened with flour and butter, which in turn makes the soup seem even creamier in texture. Pureed starches are great alternatives to thicken soup too.
Ingredients to substitute:
If you don't want to use cream, adding a starchy replacement, like potatoes or rice, will work here. You can also use a bit of oat milk mixed with cornstarch to thicken the soup. You can add bell peppers instead of poblano chiles or a mixture of wild mushrooms in place of the shiitakes. If you prefer dark meat, use turkey thighs and cook for an additional 45 minutes to 1 hour. Feel free to add ditalini, baby shells, wild rice, or yucca as other forms of starchy bites to the soup as well.
Can this be made ahead of time?
This is a great soup to meal prep for lunch or dinner since you’ll get turkey, vegetables, and potatoes in every bite. It will be fresh for up to 5 days in the fridge. If you want to freeze the soup for up to 1 month, hold off on the cream and add once it’s been slowly heated on the stove.
Other soups to try:
Soup has and will always be one of my favorite food categories. I think Team Delish has done an exceptional job putting the classics and newbies on a pedestal.
- If you like chicken Parm, you'll most definitely love creamy Parm tomato soup.
- Nabeyaki udon is for all you noodle lovers out there.
- Sausage and beans will always be a great combo, so try out this slow cooker sausage and white bean soup.
- A simple beef stew can definitely fall under the soup category.
- For the vegans, French onion stew never looked better.
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Ingredients
- 5 Tbsp.
extra-virgin olive oil, divided
- 8 oz.
shiitake mushrooms, sliced
- 1
poblano chile, finely chopped
Kosher salt
Freshly ground black pepper
- 2 lb.
skin-on, bone-in turkey breast
- 9 cups
cold water
- 1
medium yellow onion, coarsely chopped
- 2
stalks celery, coarsely chopped
- 1
medium carrot, coarsely chopped
- 10
cloves garlic, grated
- 8 oz.
baby potatoes, quartered
- 2 tsp.
chopped fresh thyme
- 1/2 cup
(1 stick) unsalted butter
- 1/2 cup
(60 g.) all-purpose flour
- 2 cups
heavy cream
Worcestershire sauce, for serving
Directions
- Step 1In a large pot over medium-high heat, heat 3 tablespoons oil. Cook mushrooms and chile, stirring occasionally, until softened and browned, 5 to 6 minutes; season with salt and pepper. Transfer mushroom mixture to a medium bowl; set aside.
- Step 2In same pot over medium-high heat, heat remaining 2 tablespoons oil. Cook turkey skin side down, turning occasionally, until golden brown, about 5 minutes; season with salt and pepper. Add water, onion, celery, carrot, and garlic. Bring to a simmer and cook 1 hour.
- Step 3At the 1-hour mark, transfer turkey to a cutting board and let cool slightly. Add potatoes to pot and cook, stirring occasionally, until tender, 25 to 30 minutes.
- Step 4Cut turkey meat off bone and shred into bite-size pieces. Add reserved mushroom mixture, turkey meat, and thyme to broth; season with salt and pepper.
- Step 5In a medium skillet over medium heat, melt butter. Add flour and whisk to dissolve. Cook, whisking constantly, until blonde in color, 1 to 2 minutes. Let cool slightly.
- Step 6Add roux to soup, whisking to avoid clumps. Pour in cream, bring to a low simmer, and cook, stirring occasionally, until heated through, about 3 minutes.
- Step 7Divide soup among bowls. Serve with Worcestershire sauce alongside.
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