Homemade Turkey Pot Pie Soup in 30 minutes

By vealam

Ingredients

• 2-3 skinny Carrots, peeled and sliced into 1/4 inch thickness {about 1/3 cup}
• 2-3 stalks of Celery, sliced into 1/4 inch thickness {about 1/3 cup}
• 2 Russet Potatoes, peeled and diced
• 1 small Yellow Onion, diced
• 1 tablespoons Olive Oil
• 1 tablespoon of sliced Fresh Sage Leaves
• 1/2 teaspoon Coarsely Ground Black Pepper
• 2 cups Low Sodium Chicken Broth
• 2-3/4 cups Turkey Stock {or Chicken Stock}, divided
• 2 tablespoons of All Purpose Flour
• 3 cups Shredded Leftover Turkey {or Chicken}
• 1 tablespoon chopped Fresh Parsley
• 1-1/2 teaspoons Kosher Salt, more or less to taste

Details

Servings 6
Preparation time 5mins
Cooking time 30mins
Adapted from simplyscratch.com

Preparation

Step 1

Heat a large Dutch oven over moderate heat. Once hot add in the olive oil, diced onions and the sliced celery. Cook until the onions and celery become soft.

Next, add in the sliced carrots and diced russet potatoes. Add in the sliced fresh sage and ground black pepper.

Pour in the two cups low-sodium chicken broth and 2 cups of turkey stock. Bring to a boil, reduce to a simmer, cover and cook for 15-8 minutes or until the potatoes are knife tender.

Meanwhile in a small bowl measure and combine the two tablespoons all purpose flour and remaining 3/4 cup of turkey stock until smooth. Once the potatoes are tender, pour in the flour/stock slurry. Stir until throughout the soup. Add in the shredded turkey and let the soup simmer for 5-8 minutes to cook out the flour taste from the slurry.

Add in fresh chopped parsley and the 1-1/2 teaspoons of kosher salt. Taste and check for seasonings before serving.