Turkey Pot Pie Soup

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.
Dish type
Dinner
Serves
6
Ready in
30 minutes
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Ingredients

  • 1 tbsp Butter
  • 1 small yellow onion, diced
  • 2 celery stalks, diced
  • 1/4 cup all purpose flour
  • 2 russet potatoes, peeled and diced
  • 1 tbsp chopped fresh sage
  • 1/2 tsp Freshly ground black pepper
  • 2 cups low sodium chicken broth
  • 1 cup half-and-half
  • 2 carrots Peeled and diced
  • 3 cups shredded leftover turkey meat
  • 1 tbsp chopped fresh parsley
  • 1 1/2 tsp kosher salt

Directions

Prep Time
10 minutes
Cook Time
20 minutes
Ready in
30 minutes
  1. Heat the butter in a large Dutch oven or pot over medium heat.
  2. 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.
  3. 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.
  4. 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.
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