This turkey pot pie soup definitely tastes like your favorite pot pie recipe. Except that this dish is kind of lighter in the stomach and a little bit creamier. Pair this off with your favorite dinner rolls or even with a side dish of salad and you will have one fulfilling dinner.
Our friend over at Tasty Kitchen has this to say about this recipe:
“Turkey Pot Pie Soup is perfect for chicken or turkey leftovers!”
This is another delicious way to make use of your turkey or chicken leftovers. A warm and creamy soup that will definitely give you comfort is always a must-have for my dinner list. It feels nice to be able to cup your hands to warm them up over a bowl of this creamy goodness. It doesn’t hurt that it tastes so good too!
Ingredients
¼ cups Land O Lakes Butter Plus 1 Tablespoon
1 whole Onion, Chopped
½ cups Gold Medal Flour
4 cups College Inn Chicken Broth
2 cups Borden Milk – I Used Skim
1 cup Birds Eye Frozen Sliced Carrots
2 cups Baby Red Potatoes, Cut Into 1-inch Pieces
1 cup Green Giant Frozen Peas
1 cup Green Giant Frozen Corn
2 whole Wyler’s Chicken Bouillon Cubes
1 Tablespoon Fresh Thyme
1 teaspoon McCormick Garlic Powder
3 cups Cooked Turkey, Chopped Into Pieces
Instructions
In a large soup pot add the butter and the onions and cook for 3-4 minutes. Then add the flour and cook for another minute.
Slowly add in the chicken broth and the milk while whisking so there are no lumps.
Then add in the remaining ingredients. Cover with a lid and cook on simmer for 10-15 minutes or until the potatoes are fork tender. Then serve.
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Quick Tip: Serve with dinner rolls.
Thanks again to Tasty Kitchen for this amazing recipe.
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