Creamy Turkey Soup - CopyKat Recipes (2024)

FAQs

How do you make soup more creamy? ›

A roux is a classic technique for thickening soups and sauces, and simply refers to the use of fat and flour together—in this case, butter and flour! Whole milk adds plenty of creaminess, too, and voila! A lovely rich and creamy chicken soup.

You can add more herbs and different spices to add more flavor to turkey soup, but sometimes a bit of salt is all you need. The other clincher is cooking the carcass low and slow to get as much flavor from the roast turkey as possible. Try sauteeing your vegetables in a bit of olive oil before adding to the soup.

Add Flour Or Cornstarch

You can thicken soup by adding flour, cornstarch, or another starchy substitute. For the best results, never add flour or cornstarch directly to your soup. If you do, it will clump up on top. Instead, ladle a small amount of broth into a separate bowl and let it cool.

Season and simmer gently for 5 minutes. Tear the mushrooms and shred or slice the turkey, then add to the pan and reduce the heat to low. Simmer for another 2 to 3 minutes, then add fish sauce and lime juice to taste. The finished soup should be sour, salty and hot so add another bruised chilli or two, if needed.

There's classic heavy cream, of course, which makes soups like our creamy tomato Parm soup and our cream of broccoli soup extra delicious. Another great (and non-dairy) option is coconut milk.

Yes, you can definitely add cream to your soup. Whether you use a few tablespoons or a few cups, cream gives soup a silky mouthfeel and rich flavor. You can definitely add milk or other dairy as well, though it will taste gradually less creamy as you go down in percent.

Garlic and roasted onions add depth. Simmering mushrooms down concentrates flavors for mushroom soup. Simmering most vegetables down also adds more concentrated flavors and reduces the water in them. Herbs, salt and pepper also help.

Pour your stock through a large sieve or colander and cheesecloth. You can purchase a sieve or colander and cheesecloth at most grocery stores. Line the sieve with cheesecloth and drain your stock through it. This should separate the large pieces of bone and vegetables from the clear stock.

Make sure you season your turkey stock/broth with herbs (save your carrot tops from making Glazed Carrots), fresh parsley, herbs, peppercorns and bay leaf. If you add too much water, it can water down the stock making it bland (in this case, once you strain it, simmer it to reduce and intensify flavor).

When to add cornstarch to soup? ›

To thicken a sauce or soup with cornstarch, you first need to make a slurry, which is a mixture of equal parts cornstarch and liquid (usually water, stock or wine). It's important to make the slurry with cold liquid, and then add the slurry to the simmering sauce.

The easiest way, is to cool (fridge) it down and remove the hardened fat that should have floated to the top. You could try doing while the soup is hot by using a shallow spoon and spoon the liquid fat from the top, or use absorbant paper to absorb the fat. Regarding paper: I suggest non-bleached paper if possible.

It will liquefy again when you heat it up, so don't worry! Gelling simply refers to the way the broth congeals when you cool it in the fridge. Really good bone broth is gelatinous (and jiggly). Your broth is still nutritious, even if it doesn't gel.

Flour or Cornstarch: Flour (or cornstarch) thickens the liquid, taking this soup from brothy to creamy. See recipe Note for that substitution. Chicken Broth: Or stock. Potato: 1 medium potato is the first magical ingredient in this recipe, because it cooks down and makes the soup SO creamy, hearty, and satisfying.

With some starches like bread or rice, it may also help to put your soup in a blender for a quick spin to further break down the ingredients and make it extra creamy. If you don't want to blend your soup, you can also break down some starchy ingredients in other ways to help thicken your broth.

The consistency can be adjusted by adding stock or water if it's too thick, or if it's too thin either simmer it on the stove or add roux or a slurry of refined starch (cornstarch, potato starch).