Turkey Pot Pie Soup

3 Freestyle Points 192 Calories
 

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:

Print Recipe
5
5 / 5 ()
Did you make this recipe?

Turkey Pot Pie Soup Recipe

3 Freestyle Points 192 calories

Total Time:45 minutes

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

Directions:

  1. 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.
  2. Pour remaining broth and milk into a large pot and slowly bring to a boil.
  3. 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.
  4. Remove lid, add potatoes and cook until soft, about 5 minutes.
  5. 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 Information

Yield: 8 servings, Serving Size: 1 and 1/3 cups

  • Amount Per Serving:
  • Freestyle Points: 3
  • Points +: 7
  • Calories: 192 calories
  • Total Fat: 2g
  • Saturated Fat: g
  • Cholesterol: mg
  • Sodium: mg
  • Carbohydrates: 27g
  • Fiber: 3g
  • Sugar: 8.5g
  • Protein: 18g
All images and text ©

7 PP 3 SP Egg Free Recipes Fall Recipes Soup Thanksgiving Recipes
posted November 23, 2012 by Gina
54 Comments »