This soup takes me back to when I worked at my father restaurant/diner. The soups were so satisfying and yummy. We ate a cup with practically every meal. One of my favorites was this Cream of Turkey the chef made right around Thanksgiving and Christmas time.
This recipe is a keeper because it comes together super quick and definitely delivers on that cream of turkey vibe. No more making dry and tasteless leftover turkey sandwiches – this soup is the best way to use up the meat!
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Cream of Turkey Soup
- 1/4 cup butter or olive oil
- 1 small sweet onion, diced
- 4 celery stalks, diced
- 2 medium large carrots, diced
- 3 cloves garlic, minced
- 1/4 cup flour
- 5 cups low sodium turkey or chicken broth
- 2 cups milk or half + half
- 1 cup dry orzo
- 3/4 tsp paprika
- 1/8 tsp cayenne pepper (optional)
- 1-2 tsp Italian herb blend
- salt and pepper to taste
- 4 cups leftover turkey, chopped
- In a large pot, melt your butter on medium heat and saute the onions, carrots, celery until soften, but not brown. Stir in the garlic for 30 seconds.
- Sprinkle over the flour and mix well to form 'paste'.
- Gradually add in 2 cups of the broth and the milk, while stirring constantly so the mixture stays thick. Add in the remaining 3 cups broth, orzo, seasonings and turkey pieces. Bring back to a boil then reduce the heat to a simmer. Half cover the pot and allow to cook for another 10 minutes (stirring occasionally), or until the pasta is cooked al dente.