Turkey Pot Pie Soup
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Handle the Heat · by Tessa Arias★ 4.9 (13)

Turkey Pot Pie Soup

NUTRITION · PER SERVING55M COOK
CAL 25%·PRO 79%
CARBS 30G24% OF CAL
5G FIBER0G ADDED0G INTRINSIC17G OTHER7G TOTAL SUGAR
FAT 24G43% OF CAL
10G SAT14G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A creamy, comforting soup packed with shredded chicken, vegetables, and herbs reminiscent of pot pie. Perfect for weeknight dinners or using Thanksgiving leftovers.

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Nutrition & ingredients

Ingredients

serves 6
  • 4 slices of thick-cut bacon (1/2 lb), (cut into small pieces)
  • 1 tablespoon (14 grams) unsalted butter
  • 1 cup yellow onion, (diced)
  • 1 cup celery, (sliced)
  • 1 leek, white stalk, (rinsed clean and sliced thin)
  • 1/4 cup (32 grams) all-purpose flour
  • 1/2 cup (120 ml) dry white wine
  • 1 lb Yukon gold potatoes, (peeled and sliced into quarter rounds)
  • 1 tablespoon fresh thyme, (chopped (or 1 teaspoon dried))
  • 1 tablespoon fresh sage, (chopped (or 1 teaspoon dried))
  • 1/2 to 1 teaspoon black pepper, (freshly ground, to taste)
  • 2 cups (474 ml) water
  • 2 cups (480 ml) low-sodium chicken broth
  • 1 cup (237 ml) half-and-half
  • 3 carrots, (peeled and cut into half moons)
  • 3 cups leftover turkey or chicken meat, (shredded)
  • 1 cup frozen peas
  • 1 teaspoon red wine vinegar
  • 2 teaspoons kosher salt
  • 1 tablespoon chopped fresh parsley ((or 1 teaspoon dried))
  • 1 tablespoon chopped chives, (for garnish (omit if using dried herbs))
  • Fresh thyme leaves, (for garnish, optional)
PREP
20M
SODIUM
1770MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.