Leftover Turkey Creamy Cheese Soup
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!
Ingredients
- 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
Instructions
- 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.
Tried this recipe?Let us know how it was!