Turkey Pot Pie Soup
Turkey Pot Pie Soup
If you are wondering what to do with all of that
leftover turkey, wonder no longer! This turkey pot pie soup is not only
comforting and delicious, but is very low-fat and easy to make. If you do not
have turkey, you can easily swap the turkey for cooked chicken for equally
delicious results.
Number of
servings per recipe: 8
Ingredients:
- 1/4 cup flour
- 2 cups turkey
stock
- 4 cups fat
free milk
- 2 large
celery stalks, chopped
- 1
1/2 cups chopped onion
- 8 oz sliced
cremini mushrooms
- Salt and
pepper to taste
- 2 Tablespoons chopped
parsley
- 8 oz frozen
peas and carrots
- 1 teaspoon turkey
bullion
- 2 medium
potatoes, cubed small
- 16 oz cooked
turkey breast, diced small or shredded
Directions:
- 1.Create
a slurry by combining 1/2 cup of the cold broth with flour in a medium bowl and
whisk until well blended. Set aside.
- 2.Pour
remaining broth and milk into a large pot and slowly bring to a boil.
- 3.Add
celery, onion, mushrooms, parsley, fresh pepper, frozen vegetables, and bullion,
and return to a boil. Partially cover and simmer on low until vegetables are
soft, about 20 minutes.
- 4.Remove
lid, add potatoes and cook until soft, about 5 minutes.
- 5.Add
turkey, and slowly whisk in slurry, stirring well as you add. Cook another 2-3
minutes, until soup thickens, adjust salt and pepper to taste and serve.
*Recipe from Skinny Taste
Nutrition Information: 1 1/3 cups| servings per recipe: 8 | Calories: 192,
total fat: 2 g, saturated fat: 0 g, trans fat: 0 g; cholesterol: 1.3 mg,
sodium: 159 mg, carbohydrates: 27 g, fiber: 8.3 g, sugar: 8.5 g, protein: 18 g
Last updated December 13, 2021