Ingredients
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3 Carrots
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3 Stalks Celery
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1 Onion
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2 Cloves Garlic
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.25 Cup Butter
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.25 Cup Flour
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4 Cups Chicken Broth
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1 Pound Cooked TurkeyUse leftover turkey from Thanksgiving or buy shredded roast turkey from deli section
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4 Medium Sized Potatoes
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1 15 Ounce Can Canned Corn
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1 Cup Half and Half
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1 Teaspoon Dried Thyme
Directions
- Sauté Vegetables: Peel and dice carrots, onions and garlic. Chop celery. Heat large stock pot on medium high heat and add a small amount of oil. Add carrots, garlic, celery and onions and cook stirring for 4-5 minutes until onion is translucent.
- Make Roux: Add butter to vegetables and stir until completely melted. Stir in flour until it is evenly incorporated into the vegetables. Slowly add chicken broth stirring constantly to avoid forming lumps with the flour. Peel and dice potatoes and shred turkey into bite sized pieces. Add shredded turkey and potatoes then reduce heat and allow to simmer for 20 minutes.
- Add Final Ingredients: Drain canned corn. Add drained corn, half and half and thyme to the pot. Add salt and pepper to taste. Simmer for 10 minutes more to allow flavors to incorporate. The soup should be fairly thick at this point but you can add a small amount of flour or corn starch to thicken it if desired.
- Serving: Remove from heat and allow to cool slightly. Divide evenly between four bowls and, if desired, serve with crusty bread.
Meal Prep Tip:
This soup keeps well in the refrigerator for up to four days. Additionally, if you are making this from leftover roast turkey from Thanksgiving or another holiday and have a lot of extra meat, you can make a double or triple batch of the soup and freeze it for later. It will last about 6 months in a regular freezer or up to a year in a deep freezer.
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This looks so yummy! Thank you for sharing it Braden! The whole website looks incredible! We are so proud of you!