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Turkey Pot Pie Soup

Turkey Pot Pie Soup
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Indulge in a comforting bowl of Turkey Pot Pie Soup, a delightful twist on the classic pot pie that blends rich flavors into a creamy, hearty soup. Perfect for chilly evenings or using up leftover turkey, this dish is packed with tender turkey, vibrant vegetables, and aromatic herbs, making it an instant family favorite. It’s quick to prepare, coming together in under an hour, and is versatile enough to make year-round. Whether served alone or with crusty bread, this soup promises warmth and satisfaction in every spoonful.

Ingredients

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  • 1 tablespoon unsalted butter
  • 1 cup yellow onion, diced
  • 1 cup celery, sliced
  • 1 leek, rinsed and sliced thin
  • 1/4 cup all-purpose flour
  • 1/2 cup dry white grape juice
  • 1 lb Yukon gold potatoes, quartered
  • 3 cups shredded turkey or chicken
  • 3 carrots, sliced
  • 2 cups low-sodium chicken broth
  • 1 cup half-and-half

Instructions

  1. In a large Dutch oven over medium-high heat, melt the butter. Sauté onions, celery, and leeks until softened.
  2. Stir in flour and cook for one minute. Gradually add grape juice to deglaze the pot.
  3. Add potatoes, herbs, water, and chicken broth; bring to a boil then simmer gently.
  4. Add carrots and simmer until all vegetables are tender.
  5. Stir in shredded turkey (or chicken), peas, vinegar, salt, and parsley; heat through before serving.

Nutrition

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