How To Make Turkey Pot Pie Soup
Don’t let your leftover turkey go to waste with this tasty turkey pot pie soup recipe! This comforting soup is the perfect meal after a hearty Thanksgiving.
- 2cupsturkey stock
- 4cupsfat-free milk
- 2large celery stalks,chopped
- 1 ½cupsonion,chopped
- 8ozsliced cremini mushrooms,sliced
- fresh ground pepper
- 8ozpeas and carrots,frozen
- 1tspTurkey Better Than Boullion,or more to taste
- 12ozpotatoes,2 medium-sized, peeled and cubed small
- 16ozturkey breast,cooked, diced small or shredded
Create a slurry by combining ½ cup of the cold broth with flour in a medium bowl and whisk until well blended. Set aside.
Pour remaining broth and milk into a large pot and slowly bring to a boil.
Add celery, onion, mushrooms, parsley, fresh pepper, frozen vegetables, boullion, and return to a boil. Partially cover and simmer on low for about 20 minutes, or until vegetables are soft.
Remove lid, add potatoes and cook for about 5 minutes, until potatoes are soft.
Add turkey, and slowly whisk in slurry, stirring well as you add. Cook another 2 to 3 minutes, until soup thickens.
Adjust salt and pepper to taste and serve. Enjoy!
- Calories: 313.19kcal
- Fat: 5.48g
- Saturated Fat: 1.58g
- Trans Fat: 0.00g
- Monounsaturated Fat: 1.98g
- Polyunsaturated Fat: 1.27g
- Carbohydrates: 43.08g
- Fiber: 6.87g
- Sugar: 17.74g
- Protein: 24.04g
- Cholesterol: 41.39mg
- Sodium: 229.25mg
- Calcium: 340.19mg
- Potassium: 1197.20mg
- Iron: 2.44mg
- Vitamin A: 426.45µg
- Vitamin C: 36.34mg
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