Turkey Pot Pie Soup

3 Freestyle Points 54
4.67 from 3 votes
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Leftover turkey is delicious in turkey pot pie, so I thought why not use it to make turkey pot pie soup?

Hope you had a wonderful Thanksgiving and didn’t do too much damage to your waistline.

I spent Thanksgiving at my Mom’s house, she wouldn’t have it any other way. She makes Thanksgiving look effortless, but we all brought some dishes along to contribute. I made a cauliflower gratin which turned out great, I’ll be posting that soon.

And what to do with your leftover turkey? A turkey pot pie soup is comforting and a great way to use your leftover turkey. I made my own turkey stock from the turkey bones and some vegetables, but you can use canned, or even chicken broth. I took some extra pie crust I had and cut out shapes with a cookie cutter, then baked them to make little pie crust croutons, completely optional but I loved it.

Try These Leftover Thanksgiving Recipes:

Leftover turkey is delicious in turkey pot pie, so I thought why not use it to make turkey pot pie soup?
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4.67 from 3 votes
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Turkey Pot Pie Soup Recipe

3
Freestyle Points
192
Calories
Total Time: 45 mins
Yield: 8 servings
COURSE: Soup
CUISINE: American
Leftover turkey is delicious in turkey pot pie, so I thought why not use it to make turkey pot pie soup?

Ingredients

  • 1/4 cup flour
  • 2 cups turkey stock
  • 4 cups fat free milk
  • 2 large celery stalks, chopped
  • 1 1/2 cups chopped onion
  • 8 oz sliced cremini mushrooms
  • fresh ground pepper
  • 2 tbsp chopped parsley
  • 8 oz frozen peas and carrots
  • 1 tsp Turkey Better n Boullion, or more to taste
  • 2 medium, 12 oz total potatoes, peeled and cubed small
  • 16 oz cooked turkey breast, diced small or shredded

Instructions

  • Create a slurry by combining 1/2 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 until vegetables are soft, about 20 minutes.
  • Remove lid, add potatoes and cook until soft, about 5 minutes.
  • Add turkey, and slowly whisk in slurry, stirring well as you add. Cook another 2-3 minutes, until soup thickens, adjust salt and pepper to taste and serve.

Nutrition

Serving: 1and 1/3 cups, Calories: 192kcal, Carbohydrates: 27g, Protein: 18g, Fat: 2g, Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Trans Fat: 0g, Potassium: 0mg, Fiber: 3g, Sugar: 8.5g, Vitamin A: 0IU, Vitamin C: 0mg, Calcium: 0mg, Iron: 0mg
Freestyle Points: 3
Points +: 7

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posted November 23, 2012 by Gina
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