Creamy Turkey Soup
Cuisine: American
Author: Kitchens
Prep time: 25 mins
Cook time: 45 mins
Total time: 1 hour 10 mins
  • 1/2 pound celery, diced
  • 3/4 Cups butter, unsalted
  • 1/2 Cup yellow onions, peeled and finely chopped
  • 1 1/2 Cups flour
  • 1/4 teaspoon thyme, ground
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon white pepper, ground
  • 3 Quarts turkey broth, canned, heated
  • 3/4 pound cooked turkey, light and dark
  • 1 pint whole milk, heated but not boiling
  • 3/4 Cup pimiento, chopped
  • 1/8 Cup fresh flatleaf parsley, chopped
  • Garlic Croutons, as needed (recipe follows)
  • scallions, green parts only, chopped (optional garnish)
Garlic Croutons
  • 1 loaf French baguette, or crusty Italian bread sliced about 1/4-inch thick, on an angle
  • 2 cloves, garlic, smashed
  • 1 1/2 sticks butter, salted, divided, plus more as needed
  1. Cut celery into dice (1/4 inch). Melt butter and saute celery and onions 5 minutes until vegetables are tender.
  2. Stir flour and seasonings into vegetable mixture. Cook 5 to 6 minutes at medium heat.
  3. Gradually whisk turkey broth into vegetable mixture. Cook at medium heat, stirring constantly, until sauce is slightly thickened and bubbly.
  4. Fold turkey into sauce and continue cooking 15 minutes.
  5. Stir in the milk, pimiento, and parsley. Continue cooking until a temperature of 160 degrees Fahrenheit is reached.
  6. Serve each portion with garlic croutons, if desired.
Garlic Croutons
  1. Select bread that is dense inside, with a good crust. Slice the bread carefully to avoid crushing it.
  2. In a separate saute pan, melt 3/4 stick of butter over medium heat, add the garlic cloves, which should only be smashed, not chopped.
  3. Add slices of bread to the bubbling butter and using tongs, turn after about 2 to 3 minutes cooking for another 2 minutes till golden brown on both sides. Remove with tongs and place in a bowl.
  4. Leave the garlic in the pan and add the remaining 3/4 stick of butter. Allow the next batch of butter to bubble gently, and add remaining bread, repeating as before. If you have more bread, use more butter and repeat for a third time.
  5. Serve two croutons with each cup or bowl of soup.
  6. Garnish with scallions, if desired.
Recipe by Recipes at