Turkey Pot Pie Soup Recipe

About This Recipe

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

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

1. 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.
2. Pour remaining broth and milk into a large pot and slowly bring to a boil.
3. 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.
4. Remove lid, add potatoes and cook until soft, about 5 minutes.
5. 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.