Williamsburg Inn Turkey Soup

Warm up with a comforting bowl of Williamsburg Inn Turkey Soup, a rich and hearty dish that turns leftover turkey into a gourmet masterpiece. This recipe combines tender shredded turkey with a medley of fresh vegetables like carrots, celery, and russet potatoes, all simmered in a flavorful turkey or chicken stock infused with thyme and bay leaf. A light roux thickens the broth, while the option to add heavy cream delivers a luxuriously creamy finish. Perfect for cozy evenings, this soup is ready in just an hour and pairs beautifully with crusty bread for a satisfying meal. Ideal for Thanksgiving leftovers, this homestyle turkey soup is a warm hug in a bowl, packed with flavor and easy enough for even beginner cooks to master.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 8

Ingredients

• 4 cups Cooked turkey, shredded
• 8 cups Chicken or turkey stock
• 2 medium Carrots, diced
• 3 Celery stalks, diced
• 1 medium Yellow onion, diced
• 3 Garlic cloves, minced
• 2 large Russet potatoes, peeled and cubed
• 1 teaspoon Fresh thyme leaves
• 1 Dried bay leaf
• 2 tablespoons Parsley, chopped (for garnish)
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Butter
• 2 tablespoons All-purpose flour
• 0.5 cup Heavy cream (optional, for a creamy version)

Directions

Step 1

Heat a large stockpot or Dutch oven over medium heat. Melt the butter and add the diced onion, carrots, celery, and garlic. Sauté for 5-7 minutes until the vegetables are softened and fragrant.

Step 2

Sprinkle the flour over the sautéed vegetables and stir well to create a light roux. Cook for another 1-2 minutes, stirring constantly to remove any raw flour taste.

Step 3

Slowly pour in the stock, whisking continuously to ensure the mixture is smooth and lump-free.

Step 4

Add the cubed potatoes, thyme, bay leaf, salt, and black pepper to the pot. Stir well and bring the mixture to a gentle boil.

Step 5

Reduce the heat to low, cover, and simmer for 15 minutes or until the potatoes are tender when pierced with a fork.

Step 6

Stir in the shredded turkey and allow it to heat through, about 5 minutes. If using heavy cream, add it at this stage and stir to incorporate.

Step 7

Taste the soup and adjust seasoning with additional salt and pepper if needed.

Step 8

Remove the bay leaf before serving. Ladle the soup into bowls and garnish with freshly chopped parsley.

Step 9

Serve hot with crusty bread or crackers for a complete meal.

Nutrition Facts

Serving size	(4204.6g)

Amount per serving	% Daily Value*
Calories	2905.3

Total Fat 104.7g	0%
Saturated Fat 52.7g	0%
Polyunsaturated Fat 0.7g
Cholesterol 977.6mg	0%
Sodium 10408.1mg	0%
Total Carbohydrate 165.5g	0%
Dietary Fiber 20.2g	0%
Total Sugars 28.2g
Protein 311.5g	0%

Vitamin D 4.5IU	0%
Calcium 638.1mg	0%
Iron 21.3mg	0%
Potassium 7204.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.1%

Protein: 43.7%

Carbs: 23.2%