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Creamy Mushroom Kale Turkey Soup Recipe

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4.7 from 19 reviews

This Creamy Mushroom Kale Turkey Soup is a comforting and hearty dish that makes perfect use of turkey leftovers. Loaded with tender baby bella mushrooms, fresh kale, and a rich cream cheese broth, this soup combines fresh herbs and a touch of white wine for depth of flavor. Ideal for a cozy dinner or meal prep, it offers a nutritious twist with a balance of protein, vegetables, and creamy texture.

Ingredients

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Main Ingredients

  • 2 cups turkey leftovers, cubed
  • 2 cups baby kale
  • 1 red onion, diced
  • 1 cup baby bella mushrooms, sliced
  • 1 cup celery, chopped
  • 8 ounces cream cheese, at room temperature
  • 6 cloves garlic, thinly sliced
  • 2 tablespoons all purpose flour
  • 2 tablespoons butter
  • 3 cups chicken broth
  • 1/2 cup white wine
  • Fresh thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon onion powder

Instructions

  1. Melt Butter and Sauté Aromatics: In a Dutch oven over medium heat, melt the butter. Add diced onion, celery, and garlic; stir and sauté for five minutes until softened and fragrant.
  2. Cook Mushrooms: Add sliced baby bella mushrooms to the pot and cook for another five minutes until tender. Drain any excess liquid and return the vegetables back to the Dutch oven.
  3. Add Cream Cheese: Stir in the cream cheese until completely melted and well blended with the vegetables, creating a creamy base.
  4. Prepare Broth Mixture: In a liquid measuring cup with a pour spout, whisk together the chicken broth, all purpose flour, salt, black pepper, and onion powder until smooth.
  5. Add Broth and Turkey: Pour the broth mixture into the Dutch oven, stirring to combine. Then add the cubed turkey and white wine. Cover the pot and let it simmer for 20 minutes, allowing the flavors to meld.
  6. Add Kale and Thyme: Stir in the baby kale and fresh thyme leaves. Continue cooking uncovered for 10 more minutes until the kale is tender and the soup has thickened slightly.
  7. Garnish and Serve: Finish the soup with fresh cracked black pepper and extra thyme leaves to taste. Serve warm and enjoy your creamy mushroom kale turkey soup.

Notes

  • For a dairy-free option, substitute cream cheese with a plant-based cream cheese alternative.
  • If you prefer a thicker soup, increase flour to 3 tablespoons or simmer longer to reduce liquid.
  • Use leftover turkey breast or dark meat, cubed, for best texture and flavor.
  • White wine can be replaced with an equal amount of additional chicken broth for a non-alcoholic version.
  • Fresh thyme can be substituted with dried thyme—use about 1 teaspoon dried instead of fresh.
  • Ensure cream cheese is at room temperature to help it melt smoothly into the soup.
  • This soup stores well and tastes even better the next day after flavors meld in the refrigerator.

Find it online: https://queenrecipe.com/creamy-mushroom-kale-turkey-soup-recipe/