Dessert
Turkey Pot Pie Soup Recipe
Creamy turkey pot pie soup delivers rich, savory broth thickened to a silky finish, with tender chunks of potato and turkey mingling with sweet peas, carrots, earthy mushrooms, and crisp celery in every spoonful.
- Total
- 42 min
- Prep
- 15 min
- Cook
- 27 min
- Serves
- 8
Nutrition per Serving
- Calories
- 192
- Protein
- 18g
- Carbs
- 27g
- Fat
- 2g
- Fiber
- 3g
- Sugar
- 9g
Ingredients
- 1/4 cup flour
- 2 cup turkey stock
- 4 cup fat free milk
- 2 large celery stalks (chopped)
- 1 1/2 cup 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.