Turkey Pot Pie Soup
Turkey Pot Pie Soup is the ultimate comfort food, combining the rich, savory flavors of a classic pot pie into a creamy, hearty soup. Perfect for chilly evenings or utilizing Thanksgiving leftovers, this dish brings warmth and satisfaction to your table. With tender turkey, fresh vegetables, and aromatic herbs, each spoonful is a delightful experience. This recipe is not only quick and easy to prepare but also incredibly versatile—feel free to customize it with whatever ingredients you have on hand. Make it for a cozy dinner at home or serve it at gatherings; this soup is bound to become a family favorite.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Approximately 6 servings 1x
- Category: Main
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
- 1 tablespoon unsalted butter
- 1 cup yellow onion, diced
- 1 cup celery, sliced
- 1 leek, sliced thin
- 1/4 cup all-purpose flour
- 2 cups low-sodium chicken broth
- 1 lb Yukon gold potatoes, quartered
- 3 cups shredded turkey or chicken
- 3 carrots, sliced
- 1 cup frozen peas
- Fresh herbs (thyme and sage)
Instructions
- In a large Dutch oven over medium-high heat, melt butter and sauté onion, celery, and leek until soft.
- Stir in flour and cook for another minute.
- Add chicken broth and grape juice while stirring until smooth.
- Incorporate potatoes, thyme, sage, salt, and pepper; bring to a boil.
- Reduce heat to simmer for about 10 minutes before adding carrots.
- After carrots soften (about another 5 minutes), stir in shredded turkey and peas. Heat through for about 3 minutes.
- Adjust seasoning if necessary before serving hot.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 850mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 45mg
Find it online: https://recipeswithrachel.com/turkey-pot-pie-soup/