Turkey Pot Pie Soup Recipe
User Reviews
4.7
102 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
40 mins
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Servings
6 servings
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Calories
377 kcal
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Course
Soup
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Cuisine
North American
Turkey Pot Pie Soup Recipe
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If you are looking for an easy and comforting turkey soup recipe to use up your leftover Thanksgiving turkey, try this quick and easy Turkey Pot Pie Soup. It is creamy and filled with fresh veggies and tender chunks of roasted turkey.
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Ingredients
- 2 tablespoons unsalted butter
- 3 medium carrots peeled and diced
- 3 talks celery diced
- 1 large sweet onion diced
- 1 tablespoon finely chopped garlic
- 1 teaspoon salt
- 2 teaspoons dried sage
- 1 teaspoon dried thyme
- ½ teaspoon ground pepper
- 2 tablespoons dry sherry
- 5 cups homemade turkey stock or chicken broth. See notes.
- 1 ½ cups green beans trimmed and cut into 1-inch lengths
- 1 teaspoon chopped fresh rosemary
- ¼ cup plus 1 tablespoon all-purpose flour
- ½ cup water
- 3 cups chopped cooked turkey
- 1 cup frozen peas
- ½ cup heavy cream
Instructions
- Melt butter in a large heavy soup pot or Dutch oven over medium-high heat. Add the carrots, celery, onion, garlic, and salt and cook, stirring often, until the vegetables are softened and starting to brown, 12 to 15 minutes.
- Stir in the sage, thyme, and pepper and cook stirring until fragrant, about 1 minute. Add in sherry and cook, stirring until the liquid has evaporated.
- Add the stock, green beans, and rosemary and bring to a simmer over high heat.
- Whisk the flour and water in a small bowl until completely smooth and lump-free. Drizzle the flour slurry into the soup, while stirring constantly until the soup is thickened and simmering. Reduce the heat to medium-low and simmer until all of the vegetables are just tender, 3 to 5 minutes.
- Stir the turkey, peas, and cream into the soup and cook, stirring often, until the soup is heated through, about 3 minutes
Notes
- 1 turkey carcass
- 1 ½ gallons water
- 1 tablespoon lemon juice
- Place turkey carcass in a large soup pot and cover with 1 ½ gallons cold water. The turkey should be nearly or completely submerged in the water. If not, add enough so that it covers the bones. Add lemon juice and place over high heat and bring to a simmer.
- Reduce heat to medium-low and simmer until the white cartilage in the breast bone and at the joints has dissolved into the stock, 1 ½ to 2 hours. Strain the stock into a large bowl and discard the bones.
Nutrition Information
Show Details
Serving
1 = 2 cups
Calories
377kcal
(19%)
Carbohydrates
25g
(8%)
Protein
26g
(52%)
Fat
19g
(29%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
96mg
(32%)
Sodium
776mg
(32%)
Potassium
734mg
(21%)
Fiber
4g
(16%)
Sugar
10g
(20%)
Vitamin A
6013IU
(120%)
Vitamin C
19mg
(21%)
Calcium
83mg
(8%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 377 kcal
% Daily Value*
| Serving | 1 = 2 cups | |
| Calories | 377kcal | 19% |
| Carbohydrates | 25g | 8% |
| Protein | 26g | 52% |
| Fat | 19g | 29% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 96mg | 32% |
| Sodium | 776mg | 32% |
| Potassium | 734mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 10g | 20% |
| Vitamin A | 6013IU | 120% |
| Vitamin C | 19mg | 21% |
| Calcium | 83mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
102 reviews
Excellent
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