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Leftover Turkey Soup


  • 1 Lb Leftover Turkey
  • 1/2 Lb Mushrooms, Chopped
  • 8 Oz Cream Cheese
  • 2 Cups Chicken Stock
  • 1 Tbsp Garlic, Minced
  • 1 Tbsp Onion Powder
  • 1 Tsp Oregano
  • 1/2 Tsp Cayenne Pepper
  • 1 Cup Heavy Cream
  • Cilantro to Garnish
  • Sea Salt and Pepper to Taste


  1. In a skillet, saute mushrooms in butter.
  2.  In a large pot add cooked turkey or chicken meat, sauteed mushrooms, cream cheese, onion powder, garlic powder, oregano, Cayenne, salt and pepper to taste, and chicken stock.
  3.  Heat to boil then reduce to simmer while the cream cheese melts. Simmer for 30 minutes then shred the turkey breast.
  4.  Stir in heavy cream and heat on high for 10 minutes. Enjoy!