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4.7 from 102 votes

Turkey Pot Pie Soup Recipe

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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 6 servings
Calories: 377 kcal
Course: Soup
Cuisine: North American

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

    Cup of Yum
  1. 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.
  2. 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.
  3. Add the stock, green beans, and rosemary and bring to a simmer over high heat.
  4. 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.
  5. 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

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

% 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.