Yield: 8
Turkey Pot Pie Soup
Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
Ingredients
- 2 tbsp butter
- 3 carrots, peeled and diced
- 2 celery ribs, diced
- 1 yellow onion, diced
- 3 garlic cloves, minced
- ¼ cup all-purpose flour
- 3 cups chicken broth
- 2 cups milk
- 2 cups cooked shredded turkey
- 1 tsp fresh thyme leaves
- 1 bay leaf
- 4 white potatoes, peeled and diced
- 1 cup frozen green peas
- 1 cup frozen corn kernels
- 2 tbsp fresh parsley
- Salt and pepper, to taste
Instructions
- In a large pot or Dutch oven, melt the butter over medium-high heat. Stir in the carrots, celery, and onion. Cook, stirring, until they begin to soften, about 3 minutes. Stir in the garlic and cook until it becomes fragrant, about 30 seconds. Stir in the flour and cook for another minutes. While stirring, slowly pour in the broth and milk. Add the turkey, thyme leaves, bay leaf, and the potatoes. Bring the mixture to a simmer and cook until the potatoes begin to soften, about 10 minutes. Stir in the peas, corn, and parsley. Cook, stirring occasionally, until the potatoes are tender and the peas and corn are cooked, about 3 minutes. Season the soup well with salt and pepper to taste.
- Serve immediately or store in the refrigerator for up to 3 days.
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