Turkey Pot Pie Soup

If you’re looking for a comforting bowl of goodness that warms you from the inside out, you’ve come to the right place! Turkey Pot Pie Soup is one of those classic recipes that feels like a big hug on a chilly day. It’s creamy, hearty, and incredibly flavorful—perfect for using up Thanksgiving leftovers or simply enjoying on a busy weeknight with your family. Trust me, once you try this soup, it will become a staple in your home!

Gathering around a pot of steaming soup is one of life’s simple pleasures. This recipe is not only easy to whip up in less than an hour but also brings everyone together for a delicious meal that satisfies even the pickiest eaters. Let’s dive into why this Turkey Pot Pie Soup will quickly become a favorite in your kitchen.

Why You’ll Love This Recipe

• Quick and Easy Preparation: Ready in under an hour, this soup is perfect for busy nights when you want a homemade meal without all the fuss.
• Family-Friendly Flavor: The comforting flavors of turkey and veggies appeal to both kids and adults alike, making it an instant hit at the dinner table.
• Perfect for Leftovers: A wonderful way to use leftover turkey or chicken, helping to reduce food waste while creating something special.
• Creamy Comfort Food: With its rich texture and delightful taste, this soup feels indulgent but is still wholesome and nutritious.
• Make Ahead Convenience: This soup stores well in the fridge or freezer, making it easy to prepare in advance for meal prep or unexpected guests.

Ingredients You’ll Need

Making Turkey Pot Pie Soup is simple with these wholesome ingredients. They come together beautifully to create a dish that’s not only delicious but also nourishing.

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
• 1/2 cup dry white grape juice

For the Vegetables

• 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)
• 3 carrots, peeled and cut into half moons
• 1 cup frozen peas

For Flavor

• 1 teaspoon apple vinegar vinegar
• 2 teaspoons kosher salt
• 1/2 to 1 teaspoon black pepper (freshly ground, to taste)
• 2 cups water
• 2 cups low-sodium chicken broth
• 1 cup half-and-half

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

This recipe is wonderfully flexible! Feel free to get creative based on what you have on hand or your personal preferences.

• Swap the protein: Use shredded rotisserie chicken or even diced tofu for a vegetarian twist.
• Add more veggies: Toss in some spinach or kale for added nutrients and color.
• Make it spicier: Add red pepper flakes or some diced jalapeños if you like a little heat!
• Change up the herbs: Experiment with different herbs like rosemary or dill for unique flavor profiles.

How to Make Turkey Pot Pie Soup

Step 1: Cook the Bacon

Start by heating a large Dutch oven or pot over medium-high heat. Add the bacon pieces and cook until they’re crispy—this should take about 6-7 minutes. The crispy bacon adds amazing flavor to our soup! Once done, remove it with a slotted spoon and set aside on paper towels. Leave about 1 tablespoon of bacon fat in the pot; we’ll use that deliciousness as part of our base.

Step 2: Sauté the Vegetables

Next, add the butter into the pot with the bacon fat and melt it over medium heat. Stir in your onions, celery, and leeks. Sauté them for about 2 minutes until they begin to soften. This step builds layers of flavor! Then sprinkle in the flour and cook for another minute. Slowly pour in the white grape juice while stirring gently; this helps incorporate everything smoothly.

Step 3: Add Your Potatoes and Broth

Now it’s time to add your sliced potatoes along with thyme, sage, and pepper. Pour in water and low-sodium chicken broth before stirring everything together. Cover your pot and bring it to a boil; this will help tenderize those potatoes beautifully!

Step 4: Simmer It Down

Once boiling, reduce heat to let it simmer partially covered for about 10 minutes. After that time has passed, toss in your carrots and simmer until all veggies are tender—about another 5 minutes should do it! Now add back in your shredded turkey (or chicken!), peas, and cooked bacon until warmed through (around 3 more minutes).

Step 5: Final Touches

Finally, stir in apple vinegar vinegar along with salt and parsley. Give it a taste test; adjust seasoning if needed! It’s important to make sure every bowl is bursting with flavor before serving.

Step 6: Serve Up!

Serve hot either in bowls or warm bread bowls if you’re feeling fancy! Top each serving with freshly cracked black pepper, chopped chives, and optional fresh thyme leaves for an added touch.

Enjoy every comforting sip of this Turkey Pot Pie Soup!

Pro Tips for Making Turkey Pot Pie Soup

This Turkey Pot Pie Soup is a delightfully comforting dish that’s easy to make even on a busy weeknight. Here are some pro tips to ensure your soup turns out perfectly every time!

• Use fresh herbs: Fresh thyme and sage not only enhance the flavor but also add a beautiful aroma to the soup, making it more inviting.

• Opt for homemade broth: If you have time, using homemade low-sodium chicken broth can elevate the taste of your soup, providing a richer and more complex flavor profile.

• Thicken to your preference: If you like a thicker consistency, simply let the soup simmer longer or add a bit more flour at the beginning; just be sure to cook it for an extra minute to avoid any raw flour taste.

• Customize veggies: Feel free to swap in other vegetables like green beans or mushrooms based on what you have on hand. This flexibility makes it a perfect recipe for cleaning out your fridge!

• Make it ahead: This soup stores well in the refrigerator for up to three days and reheats beautifully, making it a great option for meal prep or leftovers!

How to Serve Turkey Pot Pie Soup

Serving Turkey Pot Pie Soup is all about creating a cozy and inviting experience. Here are some ideas to present this delicious dish beautifully!

Garnishes

• Chopped chives: Sprinkle freshly chopped chives on top for a burst of color and mild onion flavor.
• Fresh thyme leaves: A few sprigs of fresh thyme can elevate your soup’s presentation while enhancing its earthy notes.
• Cracked black pepper: A light dusting of freshly cracked black pepper adds both flavor and visual appeal.

Side Dishes

• Crusty bread: A warm, crusty loaf or artisan bread pairs wonderfully with this soup, perfect for dipping and soaking up all that savory goodness.

• Mixed greens salad: A light salad with mixed greens, cherry tomatoes, and a lemon vinaigrette will provide a refreshing contrast to the rich flavors of the soup.

• Roasted vegetables: Roasted carrots, Brussels sprouts, or seasonal veggies can serve as an excellent side, adding depth and nutrition to your meal.

• Rice or quinoa: Offering a side of fluffy rice or nutty quinoa can round out the meal nicely while providing additional texture and heartiness.

With these serving suggestions and pro tips in mind, you’re all set to enjoy your Turkey Pot Pie Soup! Whether it’s on a chilly evening or as part of your holiday spread, this dish is sure to be a hit with family and friends. Happy cooking!

Make Ahead and Storage

This Turkey Pot Pie Soup is perfect for meal prep! Not only is it easy to make, but it also stores beautifully, allowing you to enjoy comforting bowls of soup throughout the week.

Storing Leftovers

• Allow the soup to cool completely before storing.
• Transfer to airtight containers for optimal freshness.
• Refrigerate for up to 3-4 days.
• Label containers with the date for easy tracking.

Freezing

• Portion the soup into freezer-safe containers or bags, leaving some space for expansion.
• Store in the freezer for up to 2-3 months.
• For best taste and texture, consume within the first month.

Reheating

• Thaw overnight in the refrigerator if frozen.
• Reheat on the stovetop over medium heat until warmed through, stirring occasionally.
• If using a microwave, heat in short bursts, stirring in between until hot.

FAQs

Here are some frequently asked questions about Turkey Pot Pie Soup that might help you out!

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

Absolutely! This recipe works wonderfully with shredded chicken as well. Just substitute equal amounts of cooked chicken for turkey.

How can I make Turkey Pot Pie Soup gluten-free?

To make this soup gluten-free, simply replace all-purpose flour with a gluten-free flour blend or cornstarch mixed with water to thicken.

What vegetables can I add to my Turkey Pot Pie Soup?

Feel free to customize your soup with additional veggies such as corn, green beans, or even mushrooms. Just adjust cooking times accordingly!

Can I prepare Turkey Pot Pie Soup ahead of time?

Yes! This soup is great for meal prep and can be made ahead of time. Follow the storage instructions above to keep it fresh.

How do I enhance the flavor of Turkey Pot Pie Soup?

Consider adding a splash of lemon juice or more fresh herbs just before serving to brighten up the flavors!

Final Thoughts

I hope you find this Turkey Pot Pie Soup as delightful and comforting as I do! It’s a special recipe that brings warmth and joy, especially on chilly days. Whether you’re using Thanksgiving leftovers or making it fresh from scratch, it’s sure to become a family favorite. Enjoy making it and don’t hesitate to share your thoughts—I would love to hear how your creation turned out!