Description
This comforting and nourishing soup is the perfect way to transform leftover turkey into a velvet-like, earthy meal. Packed with nutrient-dense kale and savory baby bella mushrooms, this creamy dish is elevated by a rich cream cheese infusion. It is an efficient, restaurant-quality dinner that comes together in under an hour, providing a wholesome solution for busy evenings that feels indulgent yet remains balanced.
Ingredients
2 cups cooked turkey, cubed
2 cups packed baby kale, stems removed
1 medium red onion, finely diced
1 cup baby bella mushrooms, sliced thinly
1 cup celery stalks, chopped
8 ounces cream cheese, softened
6 cloves garlic, thinly sliced
2 tablespoons all-purpose flour
2 tablespoons unsalted butter
3 cups high-quality chicken broth
1/2 cup vegetable stock
1 teaspoon fresh thyme leaves
1 teaspoon sea salt
1/2 teaspoon black pepper
1/2 teaspoon onion powder
Instructions
Melt the butter in a large pot over medium heat.
Add the onion, celery, and mushrooms, sautéing until softened and browned.
Stir in the garlic and cook for another minute until fragrant.
Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste.
Slowly whisk in the vegetable stock and chicken broth, ensuring no lumps remain.
Bring to a simmer and stir in the onion powder and thyme.
Whisk in the softened cream cheese until the soup is smooth and velvety.
Add the cubed turkey and fresh kale, simmering for 5-7 minutes until the kale is wilted and the turkey is heated through.
Season with salt and black pepper before serving.
Notes
Ensure the cream cheese is at room temperature to avoid clumping; whisking thoroughly is key to the texture. Store leftovers in an airtight container in the refrigerator for up to 3 days.