Yields:
6 Servings
Difficulty: Medium
Cook Time:
30 Mins
I wanted to share a soup recipe this week for everyone’s leftover turkey meat from Thanksgiving. I thought something simple, easy and quick would do the trick. My Creamy Turkey & Broccoli soup meets the criteria and can be prepared in under 30 minutes. You can use either leftover white or dark meat in this dish. The broccoli can be fresh or frozen. The soup gets it’s rich, creamy texture from both milk and cream combined. Serve with my freshly baked pumpkin bread. Happy Cooking!
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Ingredients
Adjust Servings
Instructions
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Pour container of chicken broth into a large stockpot and bring to a boil over high heat. Cut up broccoli into small florets, dice up onion and set aside. Once the broth comes to a boil add the broccoli, onion, salt and pepper to the pot. Turn heat down to medium and let vegetables simmer until tender, about 7 minutes. Cut up turkey meat into bite sized pieces and set aside.
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In a separate saucepan on medium heat whisk butter and flour to make a roux and cook for 5 minutes. Add milk to pan and stir with the whisk until smooth. Let cook for 5 minutes, until thickened stirring often. Add milk mixture and turkey to stockpot to thicken soup, stirring gently.
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Let soup simmer for 5 more minutes. Pour heavy cream into the small saucepan and heat for 5 minutes until simmering. Stir heated cream into soup stockpot 5 minutes before serving time.
