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!
based on a recipe by skinnytaste.com
makes about 10 cups
Ingredients:1/4 cup flour
2 cups low sodium chicken stock
4 cups fat free milk
2 large celery stalks, chopped
1/2 small onion, chopped8 oz sliced baby bella mushrooms
1 tsp dried oregano
1 tsp dried parsley12 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.
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.
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.