Got Turkey leftovers from Thanksgiving? Make Turkey Pot Pie Soup!
Every Thanksgiving, I’m left with a ton of turkey. I usually make things like turkey pot pie and sandwiches out of it.
This year my mother in law called and asked if we really needed a turkey if only a few of us actually ate turkey.
I almost shouted into the phone. I’m so adamant about getting a turkey because I love, love, love making broth with the carcass.
Turkey broth is one of my favorites, but I only get to make it once a year. And I’m not about to give that up. For a recipe check out my post on how to make bone broth.
Anyway, so I’m racking my brain trying to think of what the hell to make with the massive amount of leftover turkey meat I have.
I made paleo & grain free turkey tacos, I made turkey salad. So I head to the fridge and realize I’ve also got a ton of leftover celery, carrots, cream, onions, fresh sage, and fresh thyme.
A comforting Thanksgiving soup was born. It’s basically turkey pot pie soup. I didn’t have peas on hand but you can add those too!
Why this recipe for Turkey Pot Pie Soup works:
- It’s filled with good protein and fiber-rich veggies, making it a healthy and nourishing meal.
- You might already have all the necessary ingredients in your fridge!
- The combination of bone broth and cream (or coconut cream) lends this turkey pot pie soup a wonderful creaminess without being too rich and heavy!
Variations on this recipe:
- Make this a chicken pot pie soup by adding shredded leftover roasted chicken.
- Feel free to use sweet potatoes instead of white potatoes.
- If you cannot find fresh sage, add savory, marjoram, or rosemary instead.
- 3.5 cups bone broth
- 1 cup heavy cream (raw and grass-fed or use coconut cream)
- 3 tbsp butter
- 2 carrots, slices
- 3 celery stalks, sliced
- 1 small peeled potato, diced
- one onion, diced
- 2 cups shredded turkey
- 5 sage leaves, chopped, about 1 tbsp
- 1 tsp of thyme
- 1 tsp of dried sage
- optional: top with parsley
- salt and pepper
- Melt the butter over medium heat in a big pot.
- Add the onions, carrots, potato and celery.
- Let cook until onions are soft.
- Add the broth and cover the pot, letting it simmer for about twenty minutes, or until the carrots have softened.
- Add the turkey and herbs.
- Let them heat through.
- Add the cream last.