Got leftover turkey? You might after Thursday. Say goodbye to endless turkey sandwiches and HELLO to this insanely easy (and delicious) turkey pot pie soup.
Pretty much every Thanksgiving my family is convinced there’s not going to be enough turkey. And pretty much every Thanksgiving there is enough turkey – too much, in fact. For most of my life I’ve used up leftovers to make turkey and Miracle Whip sandwiches. That changes now – thanks to this incredible turkey pot pie soup.
Turkey isn’t the only leftover ingredient you’ll need for this soup – carrots, celery, onion and herbs (stuffing, anyone?) will also come into play, making it feel like Thanksgiving dinner for at least a few more days. I didn’t use them here, but feel free to add more veggies like potatoes or peas.
Maybe you’re reading this and it’s not post-Thanksgiving. Chicken works just as well! Simply cook, cube or shred and go for it! Sometimes I’ll even use a store-bought rotisserie chicken. Because #lazy.
Need more options? This soup has em’! Swap the heavy cream with skim milk for a lighter soup. You can even use organic almond milk to make it dairy-free.
- 2 tablespoons butter
- 2 carrots, sliced
- 3 celery stalks, sliced
- 1 small onion, diced
- 4 cups chicken or turkey broth
- 2 bay leaves
- 1 tsp thyme
- 1tsp sage
- 2 cups shredded turkey or chicken
- 1 cup french green beans, fresh or frozen
- 1 cup heavy cream (or milk of your choice)
- salt and pepper to taste
- In a large pot, melt butter over medium-high heat
- Add in carrots, celery and onion and cook until onions are soft (about 3 minutes)
- Pour in broth, spices and bay leaves. Cover and cook for about 20 minutes, or until carrots are soft
- Add the turkey and let cook 10 minutes more
- Add the cream and stir until fully incorporated.
- Top with fresh parsley and serve.