Description
This Turkey Pot Pie Soup combines comforting flavors with tender turkey and vibrant veggies in a cream-rich broth. It’s perfect for cozy dinners or gatherings!
Ingredients
- Olive Oil
- Onion
- Carrots
- Celery Ribs
- Garlic
- Dried Thyme & Rosemary
- Salt & Black Pepper
- Chicken Broth
- Cooked Turkey
- Frozen Peas
- Butter
- All-Purpose Flour
- Whole Milk or Half-and-Half
Instructions
- Heat olive oil in a large pot over medium heat and sauté onions, carrots, and celery for 3-4 minutes.
- Add minced garlic, thyme, rosemary, salt, and pepper, cooking for another minute.
- Pour in the chicken broth and scrape up any bits from the bottom of the pot.
- Bring to a boil, reduce heat, cover, and simmer for 5 minutes.
- Add cooked turkey, cover, and cook for another 15 minutes over medium-low heat.
- In a separate saucepan, melt butter and whisk in flour to form a roux, cooking for 2 minutes.
- Slowly add milk while whisking constantly, cooking for about 4-5 minutes until thickened.
- Stir the white sauce into the soup until combined.
- Add thawed peas and cook for an additional 5-7 minutes.
- Taste and adjust seasoning as needed.
Notes
Ensure to whisk the milk in slowly to prevent clumping in the white sauce.
Leftover soup should be stored in an airtight container and can be reheated on the stovetop.
For gluten-free options, replace flour with a gluten-free blend.
Nutrition
- Serving Size: 1 cup
- Calories: 365
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 70mg