Creamy Turkey Dinner Soup
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Use your Thanksgiving leftovers to make this deliciously flavorful Turkey Dinner Soup! Just add the ingredients to your slow cooker and you’ll soon have a ready meal that is guaranteed to please!
Made in the slow cooker (or stovetop if you prefer), this hearty soup is a breeze to make!
Nothing says comfort quite like a Thanksgiving feast with its combination of saucy, creamy, cheesy, sweet and savory flavors. Most of us have family favorites that we can’t imagine not including on our Thanksgiving table, but probably most would agree that turkey, stuffing, cranberries and potatoes are standard “must-include’s”.
This recipe for Creamy Turkey Dinner soup recipe features all of those favorite ingredients and the slow cooker makes this meal virtually effortless!
Turkey Dinner Soup Recipe
Let’s get started!
Add all of the ingredients to the slow cooker except for the milk, flour and stuffing. Cook on LOW for 5-6 hours or on HIGH for 3-4 hours.
During the last 20-30 minutes of cooking, make a slurry by dissolving the flour in the milk until no lumps remain. Stir the slurry into soup and stir. Then add the stuffing and the additional cranberries (the already cooked cranberries will contribute flavor to the soup but will have lost most of their color). Cook for another 20-30 minutes until the stuffing is soft and the soup is thickened. Add salt and pepper to taste.
Serve immediately sprinkled with cheddar cheese if desired. The stuffing will continue to expand so the soup will get thicker the longer it sits. If eating leftovers, add some more milk when reheating to thin it out.
Enjoy!
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Creamy Turkey Dinner Soup
Ingredients
- 1 pound turkey breast (or chicken) ,cut into cubes (can use leftover cooked turkey also)
- 4 cups chicken broth
- 1 1/2 cups diced potatoes
- 1 small onion, diced
- 1/2 cup diced celery
- 1/2 cup sliced carrots
- 1/4 cup dried cranberries
- 1 teaspoon salt
- 1/2 teaspoons freshly ground black pepper
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried rubbed sage
- 1/4 cup all-purpose flour
- 1 1/2 cups whole milk
- 1/2 cup heavy cream (or substitute milk if you prefer)
- 1 cup favorite uncooked stuffing
- 3 tablespoons dried cranberries
- Shredded cheddar cheese for serving
- Extra dried cranberries for garnish
- chopped fresh parsley for garnish
Instructions
- Add all of the ingredients to the slow cooker except for the milk, flour and stuffing. Cook on LOW for 5-6 hours or on HIGH for 3-4 hours.
- During the last 20-30 minutes of cooking, make a slurry by dissolving the flour in the milk until no lumps remain. Stir the slurry into soup and stir. Then add the stuffing and the additional cranberries (the already cooked cranberries will contribute flavor to the soup but will have lost most of their color). Cook for another 20-30 minutes until the stuffing is soft and the soup is thickened. Add salt and pepper to taste.
- Serve immediately sprinkled with cheddar cheese if desired. The stuffing will continue to expand so the soup will get thicker the longer it sits. If eating leftovers, add some more milk when reheating to thin it out.
Nutrition
Originally published on The Daring Gourmet November 22, 2017
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
I see carrots in the crockpot and picture, but not in the recipe?
They’re in the recipe now, thanks for catching that, Susan!
I can’t wait to try this. Does anyone have an idea of how long to do the initial cooking for in a pressure cooker? Thanks!
I don’t see any flour in the list of ingredients!
Thanks for catching that, Jon, it’s there now!
I’m LOVING these flavors! What a delicious bowl of soup!