Turkey Pot Pie Soup (Edit recipe)

Turkey Pot Pie Soup is an easy, delicious and healthy way to use up Thanksgiving Day leftovers. It's everything you love about pot pie, but as a soup!

10 minutes

40 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	567
Fat:	22 g
Carbohydrates:	15 g
Protein:	72 g
Cholesterol:	0 g
Sodium:	698 mg
Fiber:	3 g
Sugars:	6 g
Calculated per serving.

by Primal Gourmet

View original recipe

Serves: 4

Ingredients

2 Tbsp Extra Virgin Olive Oil
2 Carrots, medium, peeled and diced
1 pieces Celery, diced (1 stalk)
1 Yellow Onion, diced
Kosher Salt
3 cloves Garlic, finely chopped
2 Tbsp Arrowroot Flour
2 quart free range, organic Chicken Stock, or turkey stock
1 cup Coconut Milk, full-fat
1 Tbsp Thyme, roughly chopped
3 cups whole Turkey, leftover roasted turkey or chicken, cubed
2 cups Frozen Vegetables, or fresh mixed vegetables, such as cauliflower and broccoli
Ground Fresh Black Peppercorns

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat a stockpot over medium-high heat. Add olive oil and heat until glistening. Add carrot, celery, and onion. Season with a pinch of salt and cook, stirring, until the onions are soft and translucent. Add garlic and cook 60 seconds.
Add arrowroot starch and cook, stirring, until no longer clumpy, around 2 minutes. Add the chicken or turkey stock and stir to incorporate. Add the coconut milk and bring to a simmer.
Add the thyme and vegetables and stir to combine. Stir in the turkey or chicken and bring everything to a simmer. Cook the soup, uncovered, until the vegetables have softened and the flavours have come together, around 30 minutes. Taste the soup for seasoning and adjust with salt and pepper as desired. Ladle into individual bowls and serve immediately.