This Turkey Pot Pie soup is way too good not to share it with you guys! It is creamy and full of protein and vegetables, sooo good, and it’s a perfect spin on a classic that feels just as indulgent as the real thing!
Plus, it can be made dairy-free, and gluten-free if needed! Can be thrown together for a quick dinner during a weeknight, or even let it slow cook all day in the crockpot!
Ingredients:
- 1/4 cup flour
- 2 cups organic turkey stock
- 4 cups fat-free milk – I used unsweetened unflavored almond milk
- 2 large celery stalks, chopped
- 1 1/2 cups chopped onion
- 8 oz sliced mushrooms
- fresh ground pepper
- 2 tbsp chopped parsley
- 8 oz frozen peas and carrots
- 2 medium (12 oz total) potatoes, peeled and cubed small
- 16 oz cooked turkey breast, diced small or shredded
Directions:
- Create combining 1/2 cup of the cold broth with flour in a medium bowl and whisk until well blended. Set aside.
- Pour remaining broth and milk into a large pot and slowly bring to a boil. Add celery, onion, mushrooms, parsley, fresh pepper, frozen vegetables, salt and return to a boil. Partially cover and simmer on low until vegetables are soft, about 20 minutes.
- Remove lid, add potatoes and cook until soft, about 5 minutes. Add turkey, and slowly whisk in the slurry, stirring well as you add. Cook another 2-3 minutes until soup thickens, adjust salt and pepper to taste and serve.
Makes about 10 1/3 cups.
