Creamy Chicken and Turkey Soup
A warm, creamy, leftover-friendly soup that’s perfect for fall dinners.
Ingredients
- - 2 cups shredded cooked chicken or turkey
- - 1 tbsp butter
- - 1/2 cup diced onion
- - 1/2 cup diced carrots
- - 1/2 cup diced celery
- - 2 cloves garlic minced
- - 4 cups chicken broth
- - 1/4 cup heavy cream
- - 1 tsp thyme
- - 1 tsp parsley
- - Salt and pepper to taste
Instructions
- Sauté onions, carrots, and celery in butter until tender.
- Add garlic and herbs; stir until fragrant.
- Pour in broth and add shredded meat.
- Simmer 20 minutes.
- Stir in cream and parsley just before serving.
Notes
- Don’t overboil cooked poultry,it’ll dry out.
- Fresh herbs make all the difference.
- Add lemon juice at the end for brightness.
- Freeze without noodles for best texture later.