⭐️ Use leftover light meat or dark meat - it all works! ⭐️ Serve over mashed potatoes or stuffing (or both!!) ⭐️ We're going to put gravy IN the soup!! Yes, you read that right. The broth is seasoned with leftover gravy and it is *chefskiss*!
Prep Time 10 mins
COOK Time 40 minutes
4 tbsp butter 1 medium yellow or sweet onion, diced 2 cloves garlic, minced 3 stalks celery, thinly sliced 3 medium carrots, peeled and sliced 4 tbsp all purpose flour ½ c dry white wine 4 c turkey broth or stock ½ c leftover turkey gravy 4 c leftover turkey, white and/or dark meat 1 sprig fresh thyme, or 1 tsp dried thyme 1 sprig fresh sage, or ½ tsp rubbed sage ⅓ c heavy cream kosher salt, to taste ground pepper, to taste
Get your hands on some leftover turkey meat. Or if you're simply craving turkey soup and you don't have leftovers, make a quick and easy instant pot turkey breast (click through to get that recipe!).
Get your hands on some leftover gravy. This isn't negotiable. It's the difference between turkey soup that's "fine" and "wow, that's good!"
Saute onion, carrot, and celery in butter over medium heat until the vegetables soften. Add the garlic and cook 1 minute more.
Sprinkle the flour over the vegetables. Cook 2-3 minutes to cook off the flour flavor.
Deglaze the pot with the wine, then add the broth, gravy, and turkey. Tie the herbs with twine and add them to the pot.
Simmer for 20 minutes.
Remove the herb bundle, then pour in the heavy cream. Give everything a good stir, taste for seasoning, and adjust as needed with salt and pepper.
Serve over mashed potatoes, stuffing, or both!