What do you do when you’re craving a turkey dinner but definitely don’t want to cook it all? Throw everything into the crockpot and hope for the best, of course! And seriously guys…THIS. IS. THE. BEST! This Thanksgiving soup has ALL the flavors of turkey day in one bowl!
Believe it or not, sometimes I come up with really good ideas. 😀 I’ll give myself a 50-50 on the scale between madness and genius.
On occasion my recipes or projects do flop. You don’t get to see those because they go right in the trash! 😉 But then…
Something magical happens. An idea pops in my head, and I run with it, and it actually turns out incredibly good! This is one of those magical moments, guys.
Brace yourselves… 😉
Not only is this an absolutely beautiful dish to look at…It tastes just as good as it looks!
Think about the aromas and flavors you love about Thanksgiving…
They’re all in this bowl. Not even kidding. 🙂
The amazing thing is that because this is all done in the crockpot, your house will smell like you have a turkey roasting in the oven all day.
Can you taste it now?
While the soup on it’s own was fantastic…What really sent it over the edge was adding a scoop of stuffing into the middle. Just your stovetop mix that takes five minutes to make will do, unless of course you’re making this after Thanksgiving and using your leftovers then of course use the homemade stuff! 🙂
I was going to save this recipe to post in November, but NO. 🙂
You need this now. I need this now.
I’m going to go grab another bowl as soon as I hit publish, actually. Here’s how to make it…
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Thanksgiving Soup | Turkey Chowder
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Total Time: 375 minutes
- Yield: 6 servings 1x
Ingredients
- 2 cups cooked turkey ((light and dark meat))
- 2 cups yukon gold potatoes (chopped into bite size pieces)
- 2 cups frozen green beans
- 4 carrots (chopped)
- 1 yellow onion (chopped)
- 2 celery stalks (chopped)
- 2 turnips (chopped)
- 3 parsnips (chopped)
- 2 cans condensed cream of mushroom soup
- 1 box low sodium chicken stock
- 1/4 cup cornstarch
- 1/2 cup heavy cream
- 2 tablespoons poultry seasoning
- salt and pepper (to taste)
Instructions
- Chop up all your vegetables and cooked turkey into bite size pieces, and add them into crockpot.
- Add cans of mushroom soup and chicken stock along with spices.
- Cover and let cook on high for 6 hours.
- 5 1/2 hours into cooking, scoop out some of the broth into a bowl and mix cornstarch into it until smooth. Pour it into the crockpot along with the heavy cream. Stir together, and recover to finish cooking.
- *This step is optional but I highly recommend it! Cook stovetop stuffing and add a scoop into your soup when serving it up. It really brings the whole Thanksgiving flavors together! I also topped mine with fried green onions (like what you’d use for green bean casserole) and to give the tart and sweet effect of cranberry sauce, I sprinkles some pomegranate seeds on top. Sprinkle with fresh thyme and serve!
- Category: Main Dish
- Cuisine: Soup
You guys…make it. Make it now.
It’s so good, and I know it’s only October but why wait? 🙂
I hope you guys love this recipe!
Don’t forget to PIN IT to save it for later.
Talk to you soon, friends. Take care!
XO
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