Cozy Turkey Pot Pie Soup Recipe for Chilly Evenings

Turkey Pot Pie Soup is the cozy hug your taste buds have been dreaming of. Picture this: creamy broth infused with savory turkey, vibrant veggies, and those delightful hints of herbs that make you feel like you’re wrapped in a warm blanket on a chilly evening. delicious pineapple chicken make your own chicken broth. For more inspiration, check out this Mexican Corn Chicken Soup recipe.

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Now, let’s take a trip down memory lane. This recipe reminds me of the times my grandma would whip up her famous pot pie, filling the house with an aroma that had us all racing to the kitchen. Sharing it with family on a cold winter night made it even more special. If you’re looking for an ideal dish for cozy gatherings or lazy weekends, get ready for a delicious experience that warms both heart and soul.

I once served this soup at a family gathering, and you could hear spoons clinking against bowls as everyone savored every last drop.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Cooked Turkey: Shredded or diced turkey works best; use leftover holiday turkey for extra flavor.
• Vegetable Broth: Opt for low-sodium broth to control saltiness while still packing in flavor.
• Carrots: Fresh carrots add sweetness and color; slice them thinly for quicker cooking.
• Celery: Chopped celery gives crunch and flavor; choose fresh stalks for the best taste.
• Onion: Diced onion brings sweetness; sauté until translucent for the best flavor base.
• Garlic: Minced garlic elevates flavor; use fresh garlic cloves instead of powder when possible.
• Dried Thyme: This herb adds earthy depth; feel free to adjust based on your taste preference.
• Heavy Cream: Makes the soup creamy and rich; substitute with half-and-half for a lighter version.
• Frozen Peas: Stir in frozen peas near the end of cooking for bright color and sweetness.
• Salt & Pepper: Add these to taste; they enhance all the other flavors perfectly.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Start with the Base: In a large pot over medium heat, add olive oil and let it shimmer. Toss in diced onions and sauté until they turn translucent and release their sweet aroma.

Add Veggies and Garlic: Stir in sliced carrots and chopped celery. Cook for about 5 minutes until they soften slightly. Then add minced garlic, stirring continuously until fragrant.

Pour in Broth and Seasonings: Slowly pour in vegetable broth while scraping any bits off the bottom of the pot for added flavor. Sprinkle in dried thyme along with salt and pepper to taste.

Add Turkey and Cream: Once boiling, reduce heat to low, adding shredded turkey into the mix. Pour in heavy cream gradually while stirring until well combined.

Finish with Peas and Serve!: Gently fold in frozen peas just before serving. Allow them to heat through without losing their lovely green color.

This Turkey Pot Pie Soup is not just comfort food; it’s a reminder that sometimes simple dishes packed with love are what we need most. serve with flaky biscuits Enjoy every spoonful!

Perfecting the Cooking Process

To create the best Turkey Pot Pie Soup, start by sautéing onions and garlic to build flavor, then add your turkey and vegetables before pouring in the broth. try a vegetable tortellini soup. For more inspiration, check out this Sausage and Vegetable Soup recipe.

Add Your Touch

Feel free to swap in leftover chicken or add your favorite veggies like peas or corn for extra flavor and color.

Storing & Reheating

Store any leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove until warmed through.

Sharing this recipe reminds me of a cold winter evening when my friends gathered around my table, savoring every spoonful. Their smiles made all the chopping and stirring worthwhile!

FAQ

Can I use frozen turkey for this Turkey Pot Pie Soup?

Yes, frozen turkey works well; just ensure it’s fully cooked before adding to the soup.

What should I serve with Turkey Pot Pie Soup?

Crusty bread or a fresh salad pairs wonderfully with this comforting soup.

How can I make it vegetarian?

Simply replace turkey with mushrooms and use vegetable broth instead of chicken broth.

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Turkey Pot Pie Soup

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• Author: recipesnew
• Total Time: 45 minutes
• Yield: Serves 6

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Description

Turkey Pot Pie Soup is the ultimate comfort food that wraps you in warmth with every spoonful. This creamy, savory soup combines tender turkey, fresh vegetables, and aromatic herbs for a deliciously nostalgic experience reminiscent of family gatherings. Perfect for cozy evenings or casual get-togethers, this dish is quick to prepare and will leave everyone asking for seconds.

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Ingredients

Scale 1x2x3x

• 2 cups cooked turkey, shredded or diced
• 4 cups low-sodium vegetable broth
• 1 cup carrots, sliced thinly
• 1 cup celery, chopped
• 1 cup onion, diced
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1 cup heavy cream (or half-and-half for a lighter version)
• 1 cup frozen peas
• Salt and pepper to taste

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Instructions

1. In a large pot over medium heat, add 2 tbsp olive oil. Sauté diced onions until translucent.
2. Add sliced carrots and chopped celery; cook for about 5 minutes until slightly softened. Stir in minced garlic until fragrant.
3. Pour in the vegetable broth, scraping the bottom of the pot for extra flavor. Season with dried thyme, salt, and pepper.
4. Once boiling, reduce heat to low and stir in shredded turkey. Gradually add heavy cream while stirring until well combined.
5. Fold in frozen peas just before serving and heat through.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main
• Method: Cooking
• Cuisine: American

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 350
• Sugar: 3g
• Sodium: 600mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 3g
• Protein: 20g
• Cholesterol: 80mg

Keywords: For added depth of flavor, use homemade stock. Swap leftover chicken for turkey or incorporate additional vegetables like corn or green beans. Store leftovers in an airtight container in the fridge for up to three days; reheat gently on the stove.