Turkey Pot Pie Soup Recipe
Using leftover turkey is a fantastic way to create a comforting turkey pot pie soup, so I decided to turn those remnants into a warm, hearty dish!
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Ingredients
- 1/4 cup flour
- 2 cups turkey stock
- 8 oz sliced cremini mushrooms
- fresh ground pepper
- 2 tbsp chopped parsley
- 8 oz frozen peas and carrots
- 1 tsp Turkey Better n Boullion
- 2 medium
- 16 oz cooked turkey breast
- 4 cups fat free milk
- 2 large celery stalks
- 1 1/2 cups chopped onion
Instructions
- 1
In a medium bowl, mix together 1/2 cup of the chilled broth with flour to form a slurry, whisking until the mixture is smooth. Set this aside for later use.
- 2
In a large pot, combine the remaining broth and milk, then gradually heat the mixture until it reaches a gentle boil.
- 3
Introduce the celery, onion, mushrooms, parsley, freshly ground pepper, frozen vegetables, and bouillon to the pot, and allow it to return to a boil. Cover partially and let it simmer on low heat until the vegetables are tender, which should take about 20 minutes.
- 4
Remove the cover, add the diced potatoes, and continue cooking until they are soft, approximately 5 minutes.
- 5
Stir in the turkey, and gradually incorporate the prepared slurry while whisking continuously. Allow the soup to cook for an additional 2-3 minutes until it reaches your desired thickness, then taste and adjust the seasoning with salt and pepper before serving.