Turkey Pot Pie Soup
Turkey Pot Pie Soup is the ultimate comfort food, delivering the rich flavors of a classic pot pie in a creamy, hearty soup form. This delightful dish is perfect for busy weeknights or family gatherings, making it easy to repurpose leftover turkey or chicken. With tender vegetables and aromatic herbs, each spoonful will remind you of home-cooked goodness. Plus, it’s quick to prepare, ensuring you can enjoy a warm bowl of deliciousness without spending hours in the kitchen.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 6
- Category: Main
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
- 1 tablespoon unsalted butter
- 1 cup yellow onion, diced
- 1 cup celery, sliced
- 1 leek, sliced
- 1/4 cup all-purpose flour
- 1/2 cup dry white grape juice
- 1 lb Yukon gold potatoes, quartered
- 3 carrots, sliced
- 3 cups leftover turkey or chicken meat, shredded
- 2 cups low-sodium chicken broth
- 1 cup half-and-half
Instructions
- In a large Dutch oven over medium-high heat, melt the butter. Sauté onion, celery, and leeks for about 2 minutes until softened.
- Stir in flour and cook for an additional minute. Add white grape juice and simmer for another two minutes.
- Incorporate potatoes, carrots, herbs, water, chicken broth, and half-and-half. Bring to a boil.
- Reduce heat and simmer partially covered for about 15 minutes until potatoes are tender.
- Stir in shredded turkey and peas; cook until heated through.
- Season with apple cider vinegar and salt to taste before serving hot.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 4g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 55mg
Find it online: https://quickwithemma.com/turkey-pot-pie-soup/