Turkey Pot Pie Soup
Try this Turkey Pot Pie Soup recipe
Try this Turkey Pot Pie Soup recipe
- 2 cloves garlic minced
- 1 tablespoon chopped fresh thyme
- 1 medium white onion chopped
- 1 teaspoon freshly ground black pepper
- 1 tablespoon chopped fresh sage
- 2 large celery stalks chopped
- 1 teaspoons sea salt
- 2 carrots, peeled and chopped
- 8 ounces sliced cremini mushrooms
- 4 cups turkey or chicken broth divided (i prefer homemade bone broth)
- 1/4 cup arrowroot starch*
- 2 tablespoons olive oil butter or ghee
- 1 teaspoon herbes de provence (or poultry seasoning blend)
- 3-4 cups shredded turkey or chicken
- 1 cup frozen peas (you can also use leftover already coo
- any other frozen or leftover veggies you'd like (g corn, sweet or white potatoes, squash, parsnips, brussels sprouts, etc)
- 1 cup coconut cream*
- additional sea salt and black pepper to taste
- Carbohydrate 2.95226833333333 g
- Cholesterol 97.0666666666667 mg
- Fat 4.34530333333333 g
- Fiber 0.794750012874603 g
- Protein 32.9717783333333 g
- Saturated Fat 1.44058066666667 g
- Serving Size 1 1 -8 serving (229g)
- Sodium 413.360333333333 mg
- Sugar 2.15751832045873 g
- Trans Fat 0.713826666666667 g
- Calories 191 calories
Step-by-step
- Take ⅛ cup of the room temperature or chilled broth and whisk in the arrowroot starch to create a slurry. Set aside.
- In a large heavy bottomed stock pot, heat the oil or ghee over a medium-high heat. Add the onions, celery and carrots. Saute until they are just barely tender, about 5-7 minutes.
- Add the mushrooms and continue cooking for another few minutes.
- Add the fresh herbs and the chicken.
- Pour in the remaining broth. Bring to a boil and reduce the heat down and allow to simmer for about 10 minutes.
- Add the peas and any other frozen or pre-cooked veggies.
- Whisk the arrowroot slurry to bring it together and then whisk it into the pot of soup along with the coconut cream.
- Mix well to combine and allow the soup to simmer just a few minutes longer, while it thickens.
- Serve immediately ladled into bowls or top with drop biscuit dough and bake.
A Busy Mom's Go-To Comfort Food: Turkey Pot Pie Soup
Life as a working mom is a whirlwind. Between school pick-ups, soccer practice, and the never-ending to-do list, finding time to cook a healthy and delicious meal feels almost impossible. But let me tell you, this Turkey Pot Pie Soup is my secret weapon. It’s hearty, flavorful, and surprisingly easy to whip up, even on the busiest of weeknights. Forget spending hours slaving over a stove – this recipe is your shortcut to a comforting, home-cooked meal that the whole family will love.
The beauty of this soup is its versatility. I often use leftover turkey from Thanksgiving or Christmas, saving me time and reducing food waste. But honestly, any cooked chicken works just as well. The vegetables are another great area for customization. I usually stick with classic carrots, celery, and onions, but feel free to add whatever you have on hand – peas, corn, potatoes, even leftover roasted vegetables work wonderfully. The creamy coconut milk adds a touch of richness and a subtle sweetness that perfectly complements the savory turkey and herbs.
What sets this soup apart is its incredible flavor. I’ve found that using fresh herbs like thyme and sage elevates the taste to a whole new level. If you don’t have fresh herbs, a good quality poultry seasoning blend will do the trick. The addition of a little herbes de Provence adds an extra layer of aromatic complexity, enhancing the overall taste profile. You might want to prepare this for your family, or perhaps serve it up to friends if you're having a get together - whatever the occasion, this soup is truly a winner.
One of the things I love about this recipe is that it’s adaptable to various dietary needs. If you’re avoiding dairy, the coconut milk is a fantastic replacement for cream. You can also easily adjust the seasonings to your liking. Want more spice? Add a pinch of cayenne pepper. Prefer a richer flavor? Use bone broth instead of regular chicken broth. This is your opportunity to play around with the ingredients to suit your preferences and dietary requirements.
Beyond its deliciousness and convenience, this Turkey Pot Pie Soup is also a great way to incorporate healthy vegetables into your family's diet. Sneaking extra veggies into a hearty soup is a foolproof way to ensure everyone gets their daily dose of nutrients without complaint! The creamy texture and savory flavors make it a hit with even the pickiest eaters.
I often make a big batch of this soup on the weekend and store it in the freezer for quick weeknight meals. It reheats beautifully and tastes even better the next day. It's the perfect comfort food for those cold winter evenings or a satisfying lunch on a busy workday. So, the next time you're short on time but craving a delicious and wholesome meal, reach for this Turkey Pot Pie Soup recipe. It's a lifesaver for busy moms everywhere!
Pro-Tip: For an extra special touch, top the soup with some homemade drop biscuits or a dollop of sour cream. This adds a delightful textural contrast and an extra layer of flavor that takes the soup from good to extraordinary.
I can’t wait for you to try this recipe! Let me know what you think in the comments below. Happy cooking!
