Take advantage of all the leftovers from Thanksgiving! All the flavors of turkey pot pie are in this soup – from the creamy sage broth to the chunks of turkey, and mixed vegetables.
Directions
Prep Time
10 minutes
Cook Time
20 minutes
Ready in
30 minutes
- Heat the butter in a large Dutch oven or pot over medium heat.
- Add the onion, celery, and flour and cook for 1 minute. Add in the potatoes, sage, and pepper. Pour in 2 cups water, chicken broth, and the half-and-half. Cover and bring to a boil. Reduce the heat to medium and simmer, partially covered, for 10 minutes.
- Add the carrots and simmer until the vegetables are tender, about 6 minutes. Add the shredded turkey and cook until warmed through, about 1 minute.
- Add the carrots and simmer until the vegetables are tender, about 6 minutes. Add the shredded turkey and cook until warmed through, about 1 minute.