Description
Transform leftover poultry into a nourishing, soul-warming meal with this velvety soup. Combining protein-rich turkey, earthy baby bella mushrooms, and vibrant baby kale, this dish offers a sophisticated profile without the heaviness of traditional roux. Elevated by fresh thyme and garlic, the cream cheese base provides a luxurious texture that makes this low-effort, budget-friendly meal perfect for busy weeknights or a calming act of culinary self-care.
Ingredients
2 cups cooked turkey, cubed
2 cups baby kale
1 red onion, finely diced
1 cup baby bella mushrooms, thinly sliced
1 cup celery, chopped
8 ounces cream cheese, softened
6 cloves garlic, thinly sliced
2 tablespoons all-purpose flour
2 tablespoons butter
3 cups chicken broth
1/2 cup non-alcoholic white grape juice
1 teaspoon fresh thyme, chopped
1 teaspoon sea salt
1/2 teaspoon black pepper
1/2 teaspoon onion powder
Instructions
Place a Dutch oven over medium heat and melt the butter.
Add the red onion, celery, and sliced mushrooms to the butter and sauté until softened.
Stir in the garlic and cook until fragrant.
Sprinkle the flour over the vegetables and stir well to coat, cooking for 1 minute.
Deglaze the pot with the non-alcoholic white grape juice, scraping any bits from the bottom.
Slowly whisk in the chicken broth until the mixture is smooth.
Stir in the onion powder, thyme, salt, and pepper, and bring to a gentle simmer.
Add the softened cream cheese and whisk until fully incorporated and the soup is creamy.
Add the cooked turkey and heat through.
Stir in the baby kale and cook just until wilted before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent the cream-based sauce from separating.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 6g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 9g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 85mg