Description
This creamy mushroom kale turkey soup is the ultimate way to transform leftover holiday roasts into a bowl of pure, comforting goodness. Featuring a velvety base, earthy baby bella mushrooms, and vibrant kale, this soup is a nourishing, hearty meal perfect for busy weeknights. It captures the essence of a traditional poultry soup balanced with the richness of a mushroom bisque, providing restaurant-quality flavor in under an hour.
Ingredients
2 cups cooked turkey, cubed
2 cups baby kale, stems removed
8 oz baby bella mushrooms, sliced
1 yellow onion, diced
3 cloves garlic, minced
4 cups low-sodium chicken broth
1 cup heavy cream
2 tbsp olive oil
1 tsp dried thyme
Salt and black pepper to taste
Instructions
Heat olive oil in a large pot over medium heat.
Add onions and cook until translucent, about 5 minutes.
Add mushrooms and garlic, sautéing until mushrooms are golden brown.
Stir in the dried thyme, salt, and pepper.
Pour in the chicken broth and bring to a gentle simmer.
Stir in the cubed turkey and heavy cream, cooking for 5 minutes to heat through.
Fold in the baby kale and cook just until wilted.
Adjust seasoning and serve hot.
Notes
Ensure turkey is fully cooked before adding to the pot. If using a thicker soup consistency, whisk in a tablespoon of flour with the mushrooms before adding broth. Store leftovers in an airtight container for up to 3 days. Do not freeze once cream has been added.
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 3g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 9g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 95mg