Turkey Pot Pie Soup

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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?
Print WW Personal Points
4.84 from 6 votes
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Turkey Pot Pie Soup Recipe

192 Cals 18 Protein 27 Carbs 2 Fats
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, Fiber: 3g, Sugar: 8.5g
WW Points Plus: 7
Keywords: leftover turkey recipe, soup recipe, turkey pot pie soup

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59 comments

  1. Surprisingly tasty! My first experience with skim milk and it was a pleasant surprise. This soup is creamy and full of veggies. I added some fresh chopped spinach to this recipe. And its filling. 1 1/3 cups for 3 points! I will make this again. Even my husband enjoyed it and didn’t even realize this was a “skinny” recipe.

  2. HI I use many of your recipes enjoy a lot.  Have question in your turkey pot pie soup you say a tsp off bullion. Too much salt for me what can I use to add more flavor.          Thanks ahead time.  Barbara. 

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  5. This recipe was delicious. I did make some modifications because I was on a budget. I used chicken thighs instead of breast and used 1/2 cup of heavy cream and 3 1/2 cups low fat milk to make it slightly creamier. Like one of the of the other reviewers mentioned, it’s better to add the potatoes with the other veggies because it’s not going to be cooked through in 5 mins unless you microwave it first. I would definitely make this again in the future. 

  6. The frozen vegetables, 8 ounces. Is that a cup of vegetables, or 8 ounces in weight? 

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  8. What type of gluten free flour would you suggest?

  9. Would this freeze?

  10. Made this last night and substituted more peas and carrots for the mushrooms. Didn't see where to add the bouillon and so I just left it out. Hubs said it was super yummy and I agree!

  11. I thought about that, but could it have really reduced by almost 4 whole cups just from simmering? I'll turn the heat down next time and try it and see.

  12. This was pretty good. I made the recipe exactly as written and it only made 6.5 cups. Any idea why this would happen?

  13. Gina – this looks so delish! I have all the ingredients and can't wait to try it. Do you think that using soy milk would ruin the taste of the soup? I'm dairy free so I would love your opinion!

  14. Gina – this looks so delish! I have all the ingredients and can't wait to try it. Do you think that using soy milk would ruin the taste of the soup? I'm dairy free so I would love your opinion!

  15. Gina – Did you post the cauliflower gratin recipe? I have a cauliflower in my fridge that needs to be used an would love to try it.

  16. I made this tonight and we LOVED it!

  17. I made this with the leftover turkey from Thanksgiving. This is now a new family favorite. My husband and my girls raved about it big time.

  18. When do you put in the boullion?? I made it last night – very yummy, so maybe I guessed right.

  19. I am eating a bowl of this delicious soup right now! I made this after Thanksgiving with leftover turkey and froze the leftovers! My husband said this might be his new favorite soup (I make soup at least once/week in the fall & winter)! The soup also reheated beautifully!! Thanks for such a great recipe!

  20. Just wanted to say that I put this into my WW Recipe Builder (with 1% milk instead of fat free) and it came up with 5 points/serving. I see that you say it is 7. I'm not sure why there's a difference. Anyway, just letting you know! 🙂