Williamsburg Turkey Soup

Warm up your kitchen with Williamsburg Turkey Soup, a hearty and comforting way to transform leftover turkey into a soul-soothing meal. This classic recipe blends tender shredded turkey with a medley of diced vegetables like carrots, celery, and potatoes, all simmered in a rich, flavorful broth seasoned with thyme and a touch of garlic. A hint of fresh parsley and the addition of sweet peas give this soup a satisfying depth of flavor, while a creamy roux made with butter and flour ensures a velvety texture. Ready in just about an hour, this one-pot wonder is perfect for cozy family dinners or meal prepping. Serve it with crusty bread for dipping, and enjoy a bowl of warmth that's as nourishing as it is delicious. Perfect for fall, winter, or post-holiday turkey leftovers, this recipe is sure to become a seasonal favorite!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 3 cups cooked turkey (shredded or chopped)
• 2 tablespoons unsalted butter
• 1 medium yellow onion (diced)
• 2 medium carrots (peeled and diced)
• 2 stalks celery (diced)
• 3 cloves garlic (minced)
• 2 tablespoons all-purpose flour
• 8 cups chicken or turkey stock
• 2 medium potatoes (peeled and diced into 1/2-inch cubes)
• 1 piece bay leaf
• 1 teaspoon dried thyme
• 2 tablespoons fresh parsley (chopped)
• 1 cup frozen peas
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Melt the unsalted butter in a large soup pot or Dutch oven over medium heat.

Step 2

Add the diced yellow onion, carrots, and celery to the pot. Sauté for about 5-7 minutes, or until the vegetables are softened.

Step 3

Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant.

Step 4

Sprinkle the all-purpose flour over the vegetables and stir well to coat. Cook for 1-2 minutes, stirring constantly, to remove the raw flour taste.

Step 5

Gradually pour in the chicken or turkey stock, whisking continuously to prevent lumps.

Step 6

Add the diced potatoes, bay leaf, and dried thyme to the pot. Bring the soup to a boil, then reduce the heat to low and simmer for 15 minutes, or until the potatoes are tender.

Step 7

Stir in the cooked turkey and frozen peas. Simmer for 5 minutes to warm through.

Step 8

Season the soup with salt and black pepper, adjusting to taste.

Step 9

Remove the bay leaf and discard it. Stir in the chopped fresh parsley for a burst of bright flavor.

Step 10

Ladle the soup into bowls and serve warm with crusty bread or crackers, if desired.

Nutrition Facts

Serving size	(3386.4g)

Amount per serving	% Daily Value*
Calories	1899.4

Total Fat 58.8g	0%
Saturated Fat 23.4g	0%
Polyunsaturated Fat g
Cholesterol 645.3mg	0%
Sodium 9864.0mg	0%
Total Carbohydrate 105.1g	0%
Dietary Fiber 19.5g	0%
Total Sugars 29.2g
Protein 238.3g	0%

Vitamin D 0IU	0%
Calcium 416.2mg	0%
Iron 16.9mg	0%
Potassium 4291.6mg	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: 27.8%

Protein: 50.1%

Carbs: 22.1%