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Turkey Pot Pie Soup Recipe

4.91 from 11 votes

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

Total Time: 45

Yield: 8 servings

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

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

Serving: 1and 1/3 cups, Calories: 192kcal, Carbohydrates: 27g, Protein: 18g, Fat: 2g, Fiber: 3g, Sugar: 8.5g

- WW Points: 2

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