Turkey Pot Pie Soup Recipe

Name: Turkey Pot Pie Soup Recipe
Total time: 45 min
Yield: 8 servings
Cuisine: Indonesian
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)

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

⏱️ 45 min 📊 Medium 👁️ 32 views

👨‍🍳 Start Cooking

Foto: Skinnytaste

Ingredients

8 servings

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.
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.
Remove lid, add potatoes and cook until soft, about 5 minutes.
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.