Leftover turkey is delicious in turkey pot pie, so I thought why not use it to make turkey pot pie soup?
Yield: 8 servings
4.67 from 3 votes

Turkey Pot Pie Soup Recipe

Total Time: 45 mins
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
Freestyle Points: 3
Points +: 7