Turkey Pot Pie Soup

If you’re looking for a cozy, comforting meal that makes your taste buds sing, then Turkey Pot Pie Soup is the answer! This dish blends all the delightful flavors of a traditional pot pie into a creamy soup that warms you from the inside out. It’s perfect for using up those Thanksgiving leftovers or for a quick and hearty weeknight dinner. Trust me, once you make this delicious soup, it will become a family favorite!

Imagine curling up with a bowl of this tasty soup on chilly evenings or serving it to friends at gatherings. The heartiness of shredded turkey, fresh vegetables, and spices come together to create a dish that feels special but is incredibly easy to whip up. Let’s dive into why you’ll love this Turkey Pot Pie Soup!

Why You’ll Love This Recipe

• Quick and easy: This recipe comes together in less than an hour, making it ideal for busy weeknights.
• Family-friendly appeal: Kids and adults alike will enjoy slurping up this creamy delight!
• Versatile ingredients: Use leftovers or whatever veggies you have on hand—this soup is flexible!
• Comforting flavors: The combination of herbs and spices brings warmth and satisfaction to every bowl.
• Make-ahead convenience: Prepare it ahead of time and reheat for an effortless meal later on.

Ingredients You’ll Need

Gathering simple, wholesome ingredients is part of the fun! For this Turkey Pot Pie Soup, you’ll need a mix of fresh veggies, savory spices, and tender turkey. Here’s what you’ll need:

For the Soup Base

• 4 slices of thick-cut bacon (1/2 lb), cut into small pieces
• 1 tablespoon unsalted butter
• 1 cup yellow onion, diced
• 1 cup celery, sliced
• 1 leek, white stalk, rinsed clean and sliced thin
• 1/4 cup all-purpose flour

For Flavor and Texture

• 1/2 cup dry white grape juice
• 1 lb Yukon gold potatoes, peeled and sliced into quarter rounds
• 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
• 1 tablespoon fresh sage, chopped (or 1 teaspoon dried)
• 1/2 to 1 teaspoon black pepper, freshly ground to taste

For the Liquid Gold

• 2 cups water
• 2 cups low-sodium chicken broth
• 1 cup half-and-half

For Extra Goodness

• 3 carrots, peeled and cut into half moons
• 3 cups leftover turkey or chicken meat, shredded
• 1 cup frozen peas
• 1 teaspoon apple vinegar vinegar
• 2 teaspoons kosher salt

For Garnish

• 1 tablespoon chopped fresh parsley (or 1 teaspoon dried)
• 1 tablespoon chopped chives (for garnish) (omit if using dried herbs)
• Fresh thyme leaves (for garnish, optional)

Variations

One of the best things about Turkey Pot Pie Soup is its flexibility! Feel free to play around with different ingredients based on what you have available or what your taste buds crave.

• Swap the protein: If you’re out of turkey or chicken, try using shredded rotisserie chicken or even some cooked lentils for a vegetarian option!
• Add more veggies: Toss in some green beans or sweet corn for extra color and nutrition.
• Spice it up: If you like some heat, add a pinch of red pepper flakes or a dash of hot sauce for a kick.
• Creamy alternative: If you’re looking to lighten things up a bit, substitute half-and-half with coconut milk or almond milk.

How to Make Turkey Pot Pie Soup

Step 1: Cook the Bacon

Start by heating a large Dutch oven over medium-high heat. Cook those crispy bacon pieces until they’re golden brown—about 6-7 minutes. This step not only adds flavor but also gives us some delicious bacon fat to sauté our veggies in. Once crisped up, set them aside on paper towels (we’ll bring them back later!).

Step 2: Sauté the Vegetables

In the same pot with just enough bacon fat left (about 1 tablespoon), add the butter. Let it melt over medium heat before mixing in your diced onion, sliced celery, and leek. Cook these aromatic veggies for about 2 minutes until they’re softening beautifully. Then sprinkle in your flour and stir well—this helps thicken our soup base!

Step 3: Add Flavorful Liquids

Next up is that lovely dry white grape juice! Slowly pour it into your pot while stirring gently to combine everything smoothly with the flour mixture. This step adds depth of flavor that you’ll absolutely love.

Step 4: Combine Everything

Now it’s time to add in those wonderful Yukon gold potatoes along with thyme, sage, and freshly ground black pepper. Pour in your water and low-sodium chicken broth next—then stir everything together! Cover your pot and bring it all to a joyful boil.

Step 5: Simmer Away

Once boiling away happily, reduce the heat so that your soup simmers gently. Partially cover it with your lid for about 10 minutes before adding those colorful carrots. Let everything simmer until the vegetables are tender—usually around another 5 minutes.

Step 6: Finish Up

Finally! Toss in your shredded turkey or chicken along with frozen peas and that crispy bacon we set aside earlier. Stir until heated through—just about another 3 minutes should do it! Finish off by adding apple vinegar vinegar and salt; give it a taste-test and adjust seasonings as needed.

Serve hot in bowls or cozy bread bowls if you’re feeling indulgent! Don’t forget to garnish with cracked black pepper, fresh chives, and thyme leaves if desired. Enjoy every flavorful spoonful!

Pro Tips for Making Turkey Pot Pie Soup

Creating the perfect Turkey Pot Pie Soup is easy with a few handy tips that can elevate your dish to the next level!

• Use fresh herbs: Fresh thyme and sage add vibrant flavor and aroma, which can really enhance the overall taste of the soup. Dried herbs are convenient but may not provide the same depth of flavor.
• Adjust thickness to your liking: If you prefer a thicker soup, let it simmer uncovered for a few extra minutes to reduce it further. Conversely, add a bit more broth if you enjoy a lighter consistency.
• Customize your vegetables: Feel free to swap in seasonal vegetables like green beans or corn for added variety and nutrition. This way, you can make it your own based on what you have on hand!
• Don’t skip the bacon: While optional, crispy bacon adds a delicious crunch and smoky flavor that complements the creaminess of the soup. It enhances both texture and taste—definitely worth including if you enjoy it!
• Make-ahead option: This soup can be made ahead of time and stored in the fridge for up to three days. Just reheat gently before serving for a quick weeknight meal.

How to Serve Turkey Pot Pie Soup

Serving Turkey Pot Pie Soup is all about presentation and pairing it with complementary sides to create a complete meal that everyone will enjoy.

Garnishes

• Chopped chives: These add a mild onion flavor and beautiful color, making your soup visually appealing.
• Fresh thyme leaves: A sprinkle of thyme not only enhances the taste but also adds an elegant touch to your dish.

Side Dishes

• Crusty bread: A warm loaf of crusty bread or breadsticks is perfect for dipping into the creamy soup, enhancing the comforting experience.
• Simple green salad: A light salad with mixed greens, cherry tomatoes, and a vinaigrette provides a refreshing contrast to the richness of the soup.
• Roasted vegetables: Seasonal roasted veggies like Brussels sprouts or carrots add color and nutrients while balancing out the flavors on your plate.
• Savory muffins: Consider serving with herb-infused muffins or biscuits; these add an extra layer of comfort and pair beautifully with each spoonful of soup.

With these tips and serving suggestions, you’ll turn your Turkey Pot Pie Soup into a delightful dining experience that warms hearts as much as it satisfies hunger! Enjoy every cozy bite!

Make Ahead and Storage

This Turkey Pot Pie Soup is perfect for meal prep! It stores well in the fridge and can easily be frozen for later enjoyment. Here’s how to keep your soup fresh and delicious.

Storing Leftovers

• Store leftover soup in an airtight container.
• Refrigerate within two hours of cooking.
• Enjoy within 3-4 days for best quality.

Freezing

• Allow the soup to cool completely before freezing.
• Use freezer-safe containers, leaving some space at the top for expansion.
• Freeze for up to 2-3 months. Label with the date for easy tracking.

Reheating

• Thaw overnight in the refrigerator if frozen, or use a microwave for quicker defrosting.
• Reheat on the stovetop over low heat, stirring occasionally until warmed through.
• Add a splash of water or broth if the soup is too thick after reheating.

FAQs

Here are some common questions about Turkey Pot Pie Soup!

Can I use chicken instead of turkey in this Turkey Pot Pie Soup?

Absolutely! You can substitute shredded chicken for turkey without any issues. Both options create a delightful and comforting soup that everyone will love.

How long does Turkey Pot Pie Soup last in the fridge?

Turkey Pot Pie Soup will last in the refrigerator for about 3-4 days when stored properly in an airtight container.

Can I add more vegetables to my Turkey Pot Pie Soup?

Yes! Feel free to customize your soup by adding extra vegetables like green beans, corn, or bell peppers. It’s a great way to incorporate more nutrients into your meal.

Is this Turkey Pot Pie Soup gluten-free?

To make this soup gluten-free, you can use a gluten-free flour blend instead of all-purpose flour. Just be sure to check all your ingredients for gluten content!

Final Thoughts

I hope you enjoy making this cozy Turkey Pot Pie Soup as much as I do! It’s not just a delicious way to use leftovers; it’s also a heartwarming dish that brings family together around the dinner table. Whether for a weeknight meal or a comforting weekend treat, this recipe is sure to become a favorite in your home. Happy cooking!