Sunday, January 11, 2015

Turkey Pot Pie Soup

Today was the perfect kind of day to put a big pot of soup on... it was lazy, rainy and cold Sunday! Amy and I looked for a soup recipe that we could use leftover turkey in (from our weekly Slow Cooker Turkey Breast) and came across a Skinnytaste recipe for Turkey Pot Pie Soup. Her recipes are always a winner so we decided to try it out...

With a few adjustments to the original recipe, I was able to create a bowl full of amazingly delicious comfort food! It tastes like you are eating a warm, rich pot pie (minus the flaky pie crust). 

This Turkey Pot Pie Soup is a great way to use up your leftover turkey from the holidays. It's a quick and easy soup to throw together... you can make a big batch tonight and enjoy it all week long. Packed full of protein and veggies, this hearty soup will warm you and fill you up!

Turkey Pot Pie Soup
based on a recipe by
makes about 10 cups

1/4 cup flour
2 cups low sodium chicken stock
4 cups fat free milk
2 large celery stalks, chopped
1/2 small onion, chopped
8 oz sliced baby bella mushrooms
1 tsp dried oregano
1 tsp dried parsley
12 oz frozen mixed vegetables
2 medium potatoes, cubed
16 oz cooked turkey breast, diced small or shredded
1 tbsp butter (we use I Can't Believe It's Not Butter)
salt and pepper, to taste
dash of red pepper flakes

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, oregano and parsley, frozen vegetables, and potatoes and return to a boil. Partially cover and simmer on low until vegetables are soft, about 20 minutes.

Add turkey and butter, and slowly whisk in slurry, stirring well as you add. Cook another 2-3 minutes, until soup thickens; add salt and pepper to taste and a dash of red pepper flakes, and serve.

This soup is great served with some warm buttermilk biscuits!

Yummmm... this was a great dinner for a cold rainy night! So good. This veggie-packed soup will definitely stay in the winter dinner rotation. 


- Janel

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