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4.9 from 30 votes

Turkey Pot Pie Soup Recipe

Leftover turkey is delicious in turkey pot pie, so I thought why not use it to make turkey pot pie soup?

Total Time
45 mins
Servings: 8 servings
Calories: 192 kcal
Course: Soup
Cuisine: American

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

    Cup of Yum
  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

Serving 1and 1/3 cups Calories 192kcal (10%) Carbohydrates 27g (9%) Protein 18g (36%) Fat 2g (3%) Fiber 3g (12%) Sugar 8.5g (17%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 192

% Daily Value*

Serving 1and 1/3 cups
Calories 192kcal 10%
Carbohydrates 27g 9%
Protein 18g 36%
Fat 2g 3%
Fiber 3g 12%
Sugar 8.5g 17%

* Percent Daily Values are based on a 2,000 calorie diet.