If you are looking for an easy and comforting turkey soup recipe to use up your leftover Thanksgiving turkey, try this quick and easy Turkey Pot Pie Soup. It is creamy and filled with fresh veggies and tender chunks of roasted turkey.
1 ½ cupsgreen beans, trimmed and cut into 1-inch lengths
1teaspoonchopped fresh rosemary
¼ cupplus 1 tablespoon all-purpose flour
½ cupwater
3cupschopped cooked turkey
1cupfrozen peas
½ cupheavy cream
Instructions
Melt butter in a large heavy soup pot or Dutch oven over medium-high heat. Add the carrots, celery, onion, garlic, and salt and cook, stirring often, until the vegetables are softened and starting to brown, 12 to 15 minutes.
2 tablespoons unsalted butter, 3 medium carrots, 3 stalks celery, 1 large sweet onion, 1 tablespoon finely chopped garlic, 1 teaspoon salt
Stir in the sage, thyme, and pepper and cook stirring until fragrant, about 1 minute. Add in sherry and cook, stirring until the liquid has evaporated.
Add the stock, green beans, and rosemary and bring to a simmer over high heat.
5 cups homemade turkey stock, 1 ½ cups green beans, 1 teaspoon chopped fresh rosemary
Whisk the flour and water in a small bowl until completely smooth and lump-free. Drizzle the flour slurry into the soup, while stirring constantly until the soup is thickened and simmering. Reduce the heat to medium-low and simmer until all of the vegetables are just tender, 3 to 5 minutes.
¼ cup plus 1 tablespoon all-purpose flour, ½ cup water
Stir the turkey, peas, and cream into the soup and cook, stirring often, until the soup is heated through, about 3 minutes
3 cups chopped cooked turkey, 1 cup frozen peas, ½ cup heavy cream
Notes
To Make Turkey Stock from scratch
1 turkey carcass
1 ½ gallons water
1 tablespoon lemon juice
Place turkey carcass in a large soup pot and cover with 1 ½ gallons cold water. The turkey should be nearly or completely submerged in the water. If not, add enough so that it covers the bones. Add lemon juice and place over high heat and bring to a simmer.
Reduce heat to medium-low and simmer until the white cartilage in the breast bone and at the joints has dissolved into the stock, 1 ½ to 2 hours. Strain the stock into a large bowl and discard the bones.