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Turkey Pot Pie Soup

Turkey Pot Pie Soup
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Warm up with a bowl of Turkey Pot Pie Soup, a creamy and satisfying dish that brings comfort to chilly evenings. This hearty soup combines tender turkey (or chicken), colorful vegetables, and flavorful herbs, all enveloped in a rich broth that’s reminiscent of the classic pot pie. Perfect for utilizing leftover turkey from Thanksgiving or any weeknight meal, this recipe is quick to prepare and sure to please even the pickiest eaters. Gather your family around this nourishing dish and enjoy every warm spoonful as it wraps you in a cozy embrace.

Ingredients

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  • 1 tablespoon unsalted butter
  • 1 cup yellow onion, diced
  • 1 cup celery, sliced
  • 1 cup leeks, sliced
  • 1 lb Yukon gold potatoes, peeled and sliced into quarter rounds
  • 3 carrots, peeled and cut into half moons
  • 2 cups shredded turkey or chicken
  • 2 cups low-sodium chicken broth
  • Fresh thyme and sage
  • 1/4 cup all-purpose flour
  • 1 teaspoon apple vinegar vinegar
  • 2 teaspoons kosher salt
  • 1/2 to 1 teaspoon black pepper (freshly ground, to taste)
  • 2 cups water
  • 1 cup half-and-half
  • 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)

Instructions

  1. In a large pot, melt butter over medium heat. Sauté onions, celery, and leeks until tender.
  2. Add flour and cook for one minute; gradually stir in low-sodium chicken broth.
  3. Mix in potatoes, carrots, herbs, salt, and pepper. Bring to a boil then reduce heat to simmer for about 15 minutes until vegetables are tender.
  4. Stir in shredded turkey or chicken until heated through.
  5. Adjust seasoning as needed before serving hot.

Nutrition

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