Description

Turkey Pot Pie Soup is a warm and comforting dish that offers a delightful twist on the classic pot pie. This creamy soup features tender turkey, fresh vegetables, and aromatic herbs, making it perfect for busy weeknights or using up Thanksgiving leftovers. In just under an hour, you can enjoy a bowl filled with satisfying flavors that feel like a hug on a chilly day. With its versatile ingredients and hearty consistency, this Turkey Pot Pie Soup is sure to become a family favorite.

Ingredients

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1 tablespoon unsalted butter
1 cup yellow onion, diced
1 cup celery, sliced
1 leek, white stalk, rinsed clean and sliced thin
1/4 cup all-purpose flour
1/2 cup dry white grape juice
1 lb Yukon gold potatoes, peeled and sliced into quarter rounds
3 carrots, peeled and cut into half moons
1 cup frozen peas
1 tablespoon fresh thyme, chopped or 1 teaspoon dried
1 tablespoon fresh sage, chopped or 1 teaspoon dried
1/2 to 1 teaspoon black pepper, freshly ground, to taste
2 teaspoons kosher salt
2 cups water
2 cups low-sodium chicken broth
1 cup half-and-half
3 cups leftover turkey or chicken meat, shredded
1 teaspoon apple cider vinegar
1 tablespoon chopped fresh parsley or 1 teaspoon dried
1 tablespoon chopped chives, for garnish; omit if using dried herbs
Fresh thyme leaves, for garnish; optional

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Instructions

In a large Dutch oven over medium heat, melt butter. Add diced onion, sliced celery, and leek; sauté until softened.
Stir in the flour and cook for 1 minute, then slowly add white grape juice while stirring.
Mix in sliced potatoes, thyme, sage, pepper, water, and chicken broth; bring to a boil.
Reduce to a simmer and cook partially covered for 10 minutes. Add carrots and cook until tender.
Stir in shredded turkey (or chicken), frozen peas, apple cider vinegar, salt, and parsley; warm through before serving.

Nutrition

Serving Size: 1 cup (240g)
Calories: 320
Sugar: 4g
Sodium: 580mg
Fat: 12g
Saturated Fat: 6g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 5g
Protein: 20g
Cholesterol: 55mg