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–+ servings
A pot of creamy Turkey Pot Pie Soup with Leftover Turkey features visible carrots, green beans, peas, and herbs, with a ladle lifting a serving. Fresh herbs and salt and pepper shakers are nearby.

Turkey Pot Pie Soup Recipe

Yield: 6 servings (2 cups each)
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
If you're looking for an easy and comforting turkey soup recipe to use up your leftover Thanksgiving turkey, try this quick and simple turkey pot pie soup. It's creamy and filled with fresh vegetables and tender chunks of roasted turkey.

Ingredients

  • 2 tablespoons unsalted butter
  • 3 medium carrots, peeled and diced
  • 3 stalks celery, diced
  • 1 large sweet onion, diced
  • 1 tablespoon finely chopped garlic
  • 1 teaspoon salt
  • 2 teaspoons dried sage
  • 1 teaspoon dried thyme
  • ½ teaspoon ground pepper
  • 2 tablespoons dry sherry
  • 5 cups homemade turkey stock, or chicken broth
  • 1 ½ cups green beans, trimmed and cut into 1-inch lengths
  • 1 teaspoon chopped fresh rosemary
  • ¼ cup plus 1 tablespoon all-purpose flour
  • ½ cup water
  • 3 cups chopped cooked turkey
  • 1 cup frozen peas
  • ½ cup heavy 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
    image for recipe instruction: Diced carrots, celery, and onions are being sautéed in a pot on a stovetop, stirred with a green spatula for a hearty Turkey Pot Pie Soup with Leftover Turkey.
  • 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.
    2 teaspoons dried sage, 1 teaspoon dried thyme, ½ teaspoon ground pepper, 2 tablespoons dry sherry
    image for recipe instruction: A hand pours liquid into a pot of diced carrots, celery, and onions on the stove—the perfect start for Turkey Pot Pie Soup with Leftover Turkey.
  • 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
    image for recipe instruction: A hand pours chopped green beans from a white bowl into a pot of Turkey Pot Pie Soup with Leftover Turkey, where flavorful broth and herbs simmer gently on the stovetop.
  • 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
    image for recipe instruction: A person stirs a pot of Turkey Pot Pie Soup with Leftover Turkey on the stove while pouring a cornstarch slurry into it from a measuring cup.
  • 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
    A person stirs a pot of Turkey Pot Pie Soup on a stove while pouring cream from a measuring cup into the hearty mixture.
Serving: 1 = 2 cups, Calories: 377kcal, Carbohydrates: 25g, Protein: 26g, Fat: 19g, Saturated Fat: 9g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 96mg, Sodium: 776mg, Potassium: 734mg, Fiber: 4g, Sugar: 10g, Vitamin A: 6013IU, Vitamin C: 19mg, Calcium: 83mg, Iron: 3mg