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Turkey Bisque Soup is the perfect solution to leftover turkey. It is creamy, delicious, so easy to make!
Turkey day almost here!! I am excited because I get to spend it with all my kids and grandbabies! Holidays with all of my children have become more and more rare so I plan on enjoying this one as much as I can!
We are planning on a turkey and a smoked turkey. I’m hoping there will be some leftovers so I can make this Turkey Bisque Soup again!
Don’t worry though if you don’t have any leftovers. This soup is just as delicious made with chicken as with turkey. It has a nice, light cream sauce thanks to a little bit of half and half. If you are dairy free, just leave out the 1/2 and 1/2.
The soup has plenty of nice flavor thanks to the carrots, green peppers, onion and parsley.
Ingredients Needed
- Turkey
- Onion
- Olive Oil
- Garlic
- Carrots
- Green Pepper
- Dry Parsley
- Turkey Stock
- Worcestershire sauce
- ButterÂ
- Flour
- Salt and Pepper
- Half & Half
How To Make Turkey Bisque
- Dice onion, green pepper, and carrots.
- Heat oil in a soup pot over medium heat and add diced vegetables
- Cook for 3-4 minutes.
- Add garlic and cook until fragrant
- Cut cooked turkey into bite size pieces.
- Add turkey and stock to pot and bring to a boil.
- Boil until carrots are cooked through.
- Mix together flour and butter together to form a roux.
- Add half & half, roux, parsley and Worcestershire sauce to soup.
- Salt & pepper to taste.
- Simmer for 10-15 minutes.
Check out more recipes that work great with leftover turkey:
- Italian Turkey Soup
- Turkey Day Leftover Ideas
- Lemon Turkey Noodle Soup
- Fiesta Turkey Soup
- How to cook the perfect turkey.
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Turkey Bisque Soup
Ingredients
- 2 cups cooked turkey or chicken
- 1/4 cup onion diced
- 1 Tbsp olive oil
- 2 cloves garlic minced
- 1 cup carrot diced
- 1 green pepper diced
- 1 Tbsp dry parsley
- 4 cups turkey or chicken stock
- 4 tsp Worcestershire sauce
- 2 Tbs butter softened
- 4 Tbs flour
- salt and pepper to taste
- 1 cup half & half
Instructions
- In a soup pot, heat oil and add onion, green pepper and carrots.
- Cook for 3-4 minutes. Add garlic and cook until fragrant
- Add chicken and stock to pot and bring to a boil. Boil until carrots are cooked through.
- Mix together flour and butter together to form a roux.
- Add half & half, roux, parsley and Worcestershire sauce to soup.
- Add salt & pepper to taste.
- Simmer for 10-15 minutes. Serve.
Nutrition Facts:
Kathy Missett says
My husband and I love this soup. It’s delicious! It’s great with both leftover turkey and chicken. My go-to comfort soup in the cold weather.