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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.
Be sure and follow me over on YouTube for weekly cooking demos.
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:
Heather says
At what point do you add the green pepper?
Leigh Anne says
Heather – I am fixing that in the recipe right now! Sorry about that. Add it in with the onion and saute it.
Emily says
Looks delicious!
Lisa @ Cooking with Curls says
Leigh Anne, this soup looks like the perfect solution for leftover turkey…much better than sandwiches for days!! I will be substituting coconut milk for the half and half, I love creamy soups!! Good luck with that pie. I make mine dairy free, but I have never tried gluten free. I’m sure it will be wonderful. 🙂
Leigh Anne says
Lisa – Would love your dairy free version – I can put it in a gluten free pie crust! Would you share?
Melanie @ Carmel Moments says
This looks amazing! I love making turkey soup with my Thanksgiving leftovers.The one I use has half and half as well. Gotta love the extra calories after big turkey day. 🙂
Melinda G says
I always enjoy your fabulous recipes and photos!
Thank you for including a lactose-free option. I hunt for those and gluten-free options.
One suggestion, to go along with your “…just leave out the 1/2 and 1/2”, if dairy-free: i often substitute some thinned mashed potatoes or a few tablespoons of hummus to make my sauces and soups “creamy”. To give it that silky-to-the-lips texture of cream, I add an extra dash of extra virgin olive oil or avocado oil, at the very end of cooking, stirring it in.
What a blessing it is that you will have everyone home for this holiday. I am so happy for you! Happy Thanksgiving to the whole Wilkes family!
Leigh Anne says
Thanks for the great tip Melinda!