Turkey Pot Pie Soup Recipe
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4.9
20 reviews
Excellent
Turkey Pot Pie Soup Recipe
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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?
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Ingredients
- 1/4 cup flour
- 2 cups turkey stock
- 4 cups milk fat free
- 2 celery chopped, large stalks
- 1 1/2 cups onion chopped
- 8 oz cremini mushrooms sliced
- black pepper fresh ground
- 2 tbsp parsley chopped
- 8 oz pea frozen
- 8 oz carrot frozen
- 1 tsp Better Than Bouillon or more to taste, turkey flavor
- 2 medium (12 oz total potatoes, peeled and cubed small)
- 16 oz turkey breast diced small or shredded, cooked
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 Information
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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 kcal
% 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.
Genuine Reviews
User Reviews
Overall Rating
4.9
20 reviews
Excellent
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