Turkey Pot Pie Soup
Ingredients
-
¼
cup
flour
-
2
cups
turkey stock
-
4
cups
fat free milk
-
2
large
celery stalks, chopped
-
1½
cups
chopped onion
-
8
oz
sliced cremini mushrooms
-
to taste
fresh ground pepper
-
2
tbsp
chopped parsley
-
8
oz
frozen peas and carrots
-
1
tsp
Turkey Better n Boullion
-
2
medium
potatoes, peeled and cubed small (12 oz total)
-
16
oz
cooked turkey breast, diced small or shredded
Instructions
- Create a slurry by mixing ½ cup of cold broth with flour and whisk until blended.
- In a large pot, combine the remaining broth and milk, and bring to a boil.
- Add celery, onion, mushrooms, parsley, fresh pepper, frozen vegetables, and bouillon, then return to a boil.
- Partially cover and simmer on low for about 20 minutes until vegetables are soft.
- Remove the lid, add potatoes, and cook until soft, about 5 minutes.
- Add turkey and slowly whisk in the slurry, stirring well.
- Cook for another 2-3 minutes until the soup thickens, then adjust salt and pepper to taste before serving.
Nutrition Facts (estimated)
Servings
8
Calories
192
Total fat
2g
Total carbohydrates
27g
Total protein
18g
Sodium
0mg
Cholesterol
0mg
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