Turkey Pot Pie Soup Recipe
Leftover turkey is delicious in turkey pot pie, so I thought why not use it to make turkey pot pie soup?
Foto: Skinnytaste
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)
Steps
-
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.
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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.
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Remove lid, add potatoes and cook until soft, about 5 minutes.
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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.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (8% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| flour | 0.25 cup | - | - |
| turkey stock | 2 cups | - | - |
| fat free milk | 4 cups | - | - |
| celery stalks | 2 large | - | - |
| chopped onion | 0.5 cups | - | - |
| sliced cremini mushrooms | 8 oz | - | - |
| fresh ground pepper | - | - | - |
| chopped parsley | 2 tbsp | - | - |
| frozen peas and carrots | 8 oz | $2.19/kg | $1.75 |
| Turkey Better n Boullion | 1 tsp | - | - |
| 2 medium | - | - | |
| cooked turkey breast | 16 oz | - | - |
*Estimated market prices, may vary by region
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