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Leftover Turkey Creamy Cheese Soup

Niky @ The House on Silverado
This easy soup is a great way to use up leftover turkey from your holiday dinner, but it works just as well with chicken, too. If you're in a hurry, use a rotisserie chicken from the market!
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Prep Time 10 mins
Cook Time 20 mins
Servings 6


  • 4 TBSP butter divided
  • 1 cup celery diced
  • 1 small onion diced
  • 1 pkg frozen mixed veggies of choice (approx. 12 oz)
  • 1/2 cup flour
  • 4 cups chicken stock
  • 2 cups half & half or milk if you prefer
  • 1 TBSP dried thyme
  • 1/2 tsp sage
  • 3 cups cooked turkey or chicken roughly chopped
  • salt & pepper to taste
  • 1 cup sharp cheddar cheese shredded


  • In a large stock pot or dutch oven, melt 2 tablespoons of the butter. Use this to sauté the celery and onion until soft and onions are translucent.
  • Add the frozen veggies, stirring until they are thawed.
  • Add the remaining 2 tablespoons of butter, and the flour, stirring until flour is incorporated.
  • Slowly add the broth, stirring continuously to avoid lumps.
  • Allow to simmer 3-4 minutes until mixture begins to thicken. Then add the half & half or milk, stirring until a creamy sauce is formed.
  • Add the salt & pepper, thyme and sage.
  • Add the cooked turkey or chicken and allow to simmer until warmed through.
  • Turn off the heat, and add the shredded cheese. Stir until cheese is melted and smooth.
  • Serve immediately, with more cheese sprinkled on top for garnish, and crusty bread for dipping.
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