Turkey Pot Pie Soup Recipe
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
30 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
Description
This recipe begins by sautéing a mixture of diced carrots, celery, onions, garlic, and salt in butter until the vegetables soften and start to brown. Herbs including dried sage, thyme, and fresh rosemary are added with black pepper and a splash of dry sherry to enhance aromatic complexity. Turkey stock is then introduced along with green beans, and the soup is brought to a simmer.
A slurry made from flour and water is whisked into the pot to thicken the broth to a velvety consistency. Cooked turkey meat and frozen peas are stirred in and warmed through, followed by heavy cream that lends richness and smoothness. The final result captures the flavors and textures evocative of turkey pot pie filling in a spoonable form without the crust.
This soup is hearty enough for a satisfying meal and can be served with crusty bread or a light salad. The recipe includes detailed notes on making homemade turkey stock using a turkey carcass simmered with lemon juice to extract flavor and body, which enhances the soup’s depth.
Ingredients
- 2 tablespoons butter unsalted
- 3 medium carrot peeled and diced
- 3 talks celery diced
- 1 large sweet onion diced
- 1 tablespoon garlic finely chopped
- 1 teaspoon salt
- 2 teaspoons sage dried
- 1 teaspoon thyme dried
- ½ teaspoon black pepper ground
- 2 tablespoons dry sherry
- 5 cups turkey stock or chicken broth. See notes, homemade
- 1 ½ cups green beans trimmed and cut into 1-inch lengths
- 1 teaspoon rosemary chopped, fresh
- ¼ cup all-purpose flour plus 1 tablespoon
- ½ cup water
- 3 cups turkey cooked, chopped
- 1 cup peas frozen
- 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
- Prepare homemade turkey stock by simmering a turkey carcass in water with lemon juice for 1.5 to 2 hours for best flavor.
- Strain stock well and discard bones before using in the soup.
- This soup captures the taste of turkey pot pie filling without crust, offering a comforting alternative.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.7
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