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Creamy Smoked Turkey & Collard Soup

It's the perfect soup to use leftovers!
Prep Time30 minutes
Cook Time45 minutes
Servings6
Calories: 550kcal

Ingredients

  • 3 Tbsp unsalted butter
  • 1 large sweet onion chopped
  • 2 celery stalks finely chopped
  • 3 carrots peeled and thinly sliced
  • 3 garlic cloves minced
  • 1 tsp dried thyme
  • 1 bay leaf optional, especially if turkey isn’t smoked

Thickener & Cream

  • 1/4-1/3 cup all-purpose flour
  • 1/2 cup heavy cream

Liquids & Protein

  • 8 cups chicken broth
  • 3 cups cooked shredded turkey smoked preferred; plain works with adjustments

Greens (Fresh or Frozen)

  • Fresh: 1 large bunch collard greens 10–12 oz, tough stems removed, torn into large pieces
  • Frozen: 12–14 oz chopped collards partially thawed

Rice

  • 2 cups cooked parboiled long-grain rice

Powdered Seasonings

  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/4 tsp smoked paprika increase to 1/2 tsp if turkey is not smoked
  • 1/8 tsp white pepper

Seasoning & Finish

  • 1 tsp salt plus black pepper to taste
  • 1 tsp apple cider vinegar or lemon juice added last, after cream and butter
  • 1 Tbsp unsalted butter for finishing swirl

Instructions

Build the base (0–7 min)

  • Melt 3 Tbsp butter in a large Dutch oven over medium heat.
  • Sauté onion, celery, carrots, and garlic until softened (~5 min).
  • Sprinkle in flour and cook 1–2 min to form a light roux.
  • Add broth & aromatics (7–17 min)
  • Gradually whisk in chicken broth until smooth.
  • Add dried thyme and bay leaf.
  • Bring to a gentle simmer and cook 10 minutes to build flavor.
  • Add powdered seasonings (2–3 min)
  • Stir in onion powder, garlic powder, smoked paprika, and white pepper.
  • Simmer 2–3 min to bloom flavors.
  • Wilt the collards separately

Fresh collards:

  • Tear collards into large pieces.
  • Add to a medium saucepan with ½–¾ cup chicken broth or water.

Cover and simmer:

  • 15 min = tender with bite
  • 25 min = soft but hearty
  • 30 min = fully wilted
  • Drain lightly.

Frozen collards:

  • Add partially thawed frozen collards with ½–¾ cup chicken broth or water.
  • Cover and simmer 10–50 minutes, until fully wilted and tender.
  • Drain lightly.

Cook rice separately (20–25 min)

  • Cook parboiled rice according to package directions in lightly salted water or broth.
  • Add turkey (just to heat through)
  • Stir in 3 cups shredded turkey.
  • Simmer 5 minutes , just to warm and absorb flavor.

Combine collards

  • Add wilted collards to the soup.
  • Simmer 5 minutes to absorb flavor.

Finish soup: cream, butter, and vinegar

  • Stir in 1/2 cup heavy cream.
  • Heat gently 3–5 minutes; do not boil.
  • Swirl in 1 Tbsp unsalted butter for richness and silkiness.
  • Stir in apple cider vinegar or lemon juice.
  • Taste and adjust salt and black pepper.
  • Remove bay leaf before serving.

Notes

Smoked turkey adds a lot of flavor. If you skip it or go meatless, double the seasonings to keep the soup well-seasoned.   To save time, cook collards and the rice first then build the base.