Whether it’s early spring or the autumn leaves are turning red, this easy to make hearty soup will keep you warm in the chilly evenings. This recipe works great with leftover turkey from Thanksgiving but is just as delicious any time of the year. Tip: this recipe is even more delicious with smoked turkey!
What You’ll Need
- 1 stick unsalted butter
- ¼ cup chopped onion
- 4 cups diced, cooked turkey
- 6 cups chicken or turkey broth
- 2 cups diced yellow potatoes
- 1 cup diced carrots
- 1 cup diced celery
- 1 ½ cups of frozen green beans
- 1 teaspoon dried oregano
- 2 Tablespoons fresh chopped parsley
- 3 cups half and half
- 6 Tablespoons all purpose flour
- salt and pepper to taste
1) To make things even easier at the end of a long day of hiking or fishing, do the prep work at home: cook your turkey ahead of time and chop all your veggies and put them in ziploc plastic bags. Then you can simply pull the ingredients out of your cooler and get to cooking (and very little clean up after)!
2) Melt butter in a large pot or Dutch Oven over medium heat and add onion, sautéing until transparent, about 10 minutes.
3) Add all remaining ingredients except half and half, flour and parsley. Cook for 15 minutes or until vegetables are tender.
4) In a separate, small bowl, mix half and half and flour until smooth. Add mixture to soup slowly, stirring constantly until thickened. Do not boil!
5) Garnish with parley and enjoy!