Turkey Pot Pie Soup
This creamy turkey pot pie soup is pure cozy comfort in a bowl! With tender turkey meat, sweet potatoes, peas, corn, and a lightly creamy broth, it brings all the nostalgic flavors of a classic pot pie with way less work. Ideal for holiday leftovers or hearty winter dinners.
Ingredients
- 3 tablespoons olive or avocado oil
- 1 cup diced yellow onion
- 1 cup chopped carrots about 2-3 carrots
- 1 cup diced celery
- 8 oz sliced white or Baby Bella mushrooms
- 4 garlic cloves minced
- 1 ½ teaspoons dried poultry seasoning
- 5 cups low-sodium chicken broth/stock or turkey stock
- 1 teaspoon Better than Bouillon low-sodium chicken bouillon
- 1 teaspoon salt plus more to taste
- 1 teaspoon ground black pepper plus more to taste
- 1 large sweet potato or golden potato peeled and cut into ¼-inch cubes
- ¼ cup unsalted butter
- ⅓ cup all-purpose flour
- 2 cups 2% milk or whole milk for a richer broth
- 3 ½ cups cooked cubed turkey can also use rotisserie chicken
- 1 cup frozen peas
- 1 cup frozen corn
- ½ cup chopped fresh parsley plus more to garnish
Instructions
- Heat a large Dutch oven or pot over medium heat. Add the oil, onion, carrots, and celery, and cook, stirring frequently, for 6-7 minutes until the onions turn translucent.
- Add the mushrooms, garlic, and poultry seasoning, and cook for 5 minutes or until the mushroom juices have evaporated and the mushrooms turn golden.
- Stir in the chicken broth, Better than Broth, salt, black pepper, and potatoes until well combined. Increase the heat to medium-high, bring the soup to a simmer, reduce to medium, and cook for 14-15 minutes or until the potatoes are fork-tender.
- While the soup simmers, make the roux. Heat a medium saucepan over medium heat. Add the butter. Once melted, whisk in the all-purpose flour and cook for 2 minutes, until it smells toasty. Whisk in the milk and cook for 4-5 minutes or until thickened.
- Stir the turkey, peas, corn, and roux into the soup until well combined. Bring back to a simmer and cook for 5 minutes.
- Stir in the chopped parsley and season the soup to taste with salt and pepper and serve hot, garnished with chopped parsley.
Notes
Storage Directions:
- Storing: Store cooled soup in an airtight container in the refrigerator for up to 5 days.
- Freezing: Freeze for up to 2 months; thaw overnight in the fridge.
- Reheating: Warm on the stovetop over medium heat or in the microwave until heated through.
- Use rotisserie chicken or leftover chicken. A great option if you don’t have leftover turkey on hand.
- Swap poultry seasoning with fresh herbs. A combo of rosemary, thyme, and sage adds amazing flavor.
- Don't skip the bouillon if possible. It really amps up the savory depth.
- Make it extra creamy. Use whole milk or add a splash of half-and-half or heavy cream to enrich the broth.
- Choose your potato. White potatoes are traditional, but sweet potatoes add a cozy, lightly sweet twist.
Nutrition
Calories: 339kcalCarbohydrates: 25gProtein: 11gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 16mgSodium: 375mgPotassium: 562mgFiber: 3gSugar: 7gVitamin A: 7579IUVitamin C: 7mgCalcium: 98mgIron: 1mg
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