Description
Transform leftover turkey into a creamy, comforting baked turkey soup with a golden brown topping. This easy recipe is perfect for chilly evenings and satisfying appetites.
Ingredients
Scale
- 4 tablespoons butter
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 6 cups turkey broth (chicken broth works too)
- 2 cups cooked turkey, shredded or cubed
- 1 cup frozen peas and carrots
- 1/2 cup heavy cream
- 1/4 cup all purpose flour
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup milk
- 1 cup all purpose flour
- 1 large egg
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
- Melt butter in a large pot over medium heat. Add onion, carrots, and celery; cook until softened, about 5 to 7 minutes.
- Stir in garlic and cook for 1 minute.
- Whisk in flour and cook for 1 minute to form a smooth paste. Slowly pour in turkey broth, whisking constantly.
- Bring to a simmer, then stir in turkey, peas/carrots, thyme, salt, and pepper. Reduce heat and simmer for 10 minutes.
- Prepare topping: whisk together milk, flour, egg, baking powder, and salt until smooth.
- Pour soup into dish. Evenly pour topping over soup.
- Bake for 20 to 25 minutes, or until topping is golden brown and set.
- Let cool slightly before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 75mg
Keywords: turkey, soup, baked, leftovers, comfort food