Thanksgiving, a time to show just how thankful you are, enjoy time with family members, and a surplus of yummy comfort food! But what happens when our stomachs are so stuffed, we have to unbutton our pants? We don’t even want to look at food ever again. And do we really want to eat the same dinner for the next couple of nights? What if there was a way to incorporate those leftovers into a whole new meal? Here is what we call, Turkey Pot Pie Soup.
Turkey Pot Pie Soup (Serves: 8 +):
Ingredients:
- 3 cups Cooked Turkey (shredded or chopped)
- ¾ cups Yellow Onion
- ½ cup Celery
- ¾ cups Carrots
- ½ cup Peas
- ½ cup Corn
- ½ cup Green Beans
- 3 ½ cups Potatoes
- 3 Cloves Garlic (minced)
- 2 ½ tsp Salt
- 1 tsp Dried Thyme
- 2 Bay Leaves
- 3 ¾ cups Chicken Broth
- 1 ½ cup Heavy Cream
- ⅓ cup All-Purpose Flour
- Stuffing (for topping)
Directions:
- Shred turkey meat, then chop onion, celery, and carrots into small pieces. Peel and cut potatoes (into bite-sized pieces). Measure ½ cup of corn, peas, and green beans. Mince garlic.
- In the bowl of a 5-6 quart slow cooker, add turkey and vegetables, along with salt, pepper, thyme, bay leaves, and chicken broth. Cover and cook on low for 8 hours or high for 4 hours.
- Remove bay leaves.
- In a medium bowl, whisk together heavy cream and flour until smooth. Pour mixture into the slow cooker, stirring to combine as well. Cover again and cook for an additional 35-45 minutes.
- Top with stuffing (optional) and serve.
Works Cited
Arias, Tessa. “Turkey Pot Pie Soup.” Handle the Heat, 2 Feb. 2019, www.handletheheat.com/turkey-pot-pie-soup/.
Rachel. “Baked by Rachel " Slow Cooker Leftover Thanksgiving Turkey Pie Soup.” Baked by Rachel, 21 Nov. 2016, www.bakedbyrachel.com/slow-cooker-leftover-thanksgiving-turkey-pie-soup/.