Turkey Pot Pie Soup is so creamy, satisfying, and flavorful and ready in just 30 minutes. This is the perfect way to amp up Thanksgiving leftovers!
Recipe byTessa Arias
1small yellow onion, diced
2celery stalks, diced
1/4cupall purpose flour
2russet potatoes, peeled and diced
1tablespoonchopped fresh sage
1/2teaspoonfreshly ground black pepper
2 cupslow sodium chicken broth
2carrots, peeled and diced
3cupsshredded leftover turkey meat
1tablespoonchopped fresh parsley
1 1/2teaspoonskosher salt
Heat the butter in a large Dutch oven or pot over medium heat. Add the onion, celery, and flour and cook for 1 minute. Add in the potatoes, sage, and pepper. Pour in 2 cups water, chicken broth, and the half-and-half. Cover and bring to a boil. Reduce the heat to medium and simmer, partially covered, for 10 minutes. Add the carrots and simmer until the vegetables are tender, about 6 minutes. Add the shredded turkey and cook until warmed through, about 1 minute.
Add in the parsley and season with the salt. Taste and adjust seasoning if necessary before serving.
Turkey Pot Pie Soup https://handletheheat.com/turkey-pot-pie-soup/ November 19, 2014