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Turkey Pot Pie Soup Recipe FAQs

What kind of turkey should I use for the soup?
Absolutely! Leftover Thanksgiving turkey is perfect for this recipe as it adds rich flavor. However, if you don’t have any, rotisserie chicken works wonderfully as a substitute. Both options provide that comforting, hearty bite you crave.

How do I store leftovers from the Turkey Pot Pie Soup?
You can store your Turkey Pot Pie Soup in a sealed container in the refrigerator for up to 4 days. Make sure the soup cools to room temperature before refrigerating to maintain its freshness and flavor.

Can I freeze Turkey Pot Pie Soup, and how should I do it?
Yes, you can freeze your soup! Simply pour it into an airtight container or divide it into smaller portions for convenient reheating. It will last in the freezer for up to 3 months. To reheat, thaw it in the fridge overnight and warm it gently on the stovetop, stirring occasionally. You can add a splash of turkey stock or water to maintain that creamy consistency.

What if my soup is too thick?
Very common! If your Turkey Pot Pie Soup turns out thicker than you like, don’t worry. Just stir in a bit more turkey stock or water while it simmers on medium heat. Mix until you reach your desired consistency. Always a good idea to taste it too; maybe it just needs a little more seasoning!

Are there any dietary concerns I should consider?
Absolutely! Since some ingredients like butter, cream, or sherry may cause allergies, feel free to adjust the recipe. Use olive oil instead of butter, coconut milk in place of cream, and skip the sherry if you’re avoiding alcohol. Always check for allergies or preferences to ensure everyone can enjoy this lovely comfort food.

What if I’m using fresh vegetables instead of frozen?
The more the merrier! If you’re using fresh green beans or peas, those are delightful options. Just make sure to add them towards the end of cooking, giving them just enough time to become tender while still retaining their vibrant color and freshness. Enjoy enhancing your Turkey Pot Pie Soup with local produce!

Turkey Pot Pie Soup

Cozy Up to Creamy Turkey Pot Pie Soup in 40 Minutes

This Turkey Pot Pie Soup captures the essence of comfort food, perfect for using up Thanksgiving leftovers in a quick and easy way.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons butter Use olive oil as a dairy-free alternative.
  • 1 cup diced sweet onion Yellow or white onion can be used interchangeably.
  • 2 cloves garlic Fresh garlic is preferable.
  • 4 cups turkey stock Chicken broth is a suitable substitute.
For the Vegetables
  • 1 cup diced carrots Substitute with parsnips for a different flavor.
  • 1 cup chopped celery Extra carrots work well as a substitute.
  • 1 cup trimmed green beans Frozen mixed vegetables are a great alternative.
  • 1 cup frozen peas Fresh peas can be used when in season.
For Seasoning
  • 1 teaspoon salt Adjust according to taste.
  • 1 teaspoon ground pepper Choose black or white pepper based on preference.
  • 1 teaspoon dried sage Thyme can be used as a substitute.
  • 1 teaspoon dried thyme Use three times more fresh thyme.
  • 1 teaspoon fresh rosemary Dried rosemary may be substituted.
For Thickening
  • 1/4 cup all-purpose flour Cornstarch or gluten-free flour can work as an alternative.
  • 1/2 cup water No substitutions needed.
For the Main Ingredients
  • 2 cups shredded cooked turkey Leftover Thanksgiving turkey shines.
  • 1 cup heavy cream Substitute with coconut milk for a dairy-free version.
  • 1/2 cup dry sherry Use additional stock or apple cider vinegar if avoiding alcohol.

Equipment

  • Large Pot

Method
 

Step-by-Step Instructions
  1. In a large pot over medium heat, melt the butter. Add the diced carrots, chopped celery, diced sweet onion, and minced garlic. Sprinkle with a pinch of salt. Sauté for 12-15 minutes until the vegetables soften and onions turn translucent.
  2. Stir in the dried sage, dried thyme, and ground pepper to the softened vegetables. Pour in the dry sherry and cook for 1 minute, allowing the alcohol to evaporate.
  3. Add the turkey stock, trimmed green beans, and fresh rosemary to the pot. Increase heat to high and bring to a simmer. Watch for small bubbles to form on the surface.
  4. In a separate bowl, whisk together the all-purpose flour and water to form a smooth slurry. Gradually stir this into the simmering soup, continuing to mix for about 3-5 minutes until it thickens slightly.
  5. Fold in the shredded cooked turkey and frozen peas into the thickened soup. Allow it to warm through for about 3 minutes on low heat, stirring occasionally.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 90mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 5gVitamin A: 200IUVitamin C: 15mgCalcium: 40mgIron: 2mg

Notes

For best results, taste and adjust seasonings as needed before serving. Add a splash of fresh lemon juice or chopped parsley for brightness if desired.

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