Turkey pot pie soup recipe

Turkey pot pie soup recipe is a satisfying and filling dish, turkey soup is ideal for utilising leftover turkey, particularly after a holiday meal. To make the Turkey pot pie soup, first sauté the celery, carrots, and onions in olive oil until they are soft. Then, add the garlic for flavour. Turkey stock, shredded turkey, and a mixture of sage and thyme for flavouring are then added.

Egg noodles, maize, or peas are some examples of items you can add to the soup to make it more colourful and substantial. Once the pasta is soft and the flavours have blended, the soup is seasoned to taste and topped with fresh parsley. For a quick family dinner or on chilly days, this bowl of comforting warmth is ideal.

Also Read: Easy rasmalai recipe

About the Turkey pot pie soup

Since turkey is a common poultry choice in North America and some parts of Europe, turkey pot pie soup, like many hearty soups, is frequently seen as a comfort dish. Making soups out of leftover turkey is a custom that stretches back to the early days of cooking, when all parts of the bird were used and nothing was wasted.

The idea of using leftover turkey to make Turkey pot pie soup is especially popular around the Thanksgiving and Christmas holidays, when turkey is a main course.

The leftover flesh and bones from a large roast turkey are often turned into a filling, tasty Turkey pot pie soup in many homes in the form of turkey soup. A typical practice across many cultures is to produce broth with bones, followed by vegetables, herbs, and occasionally pasta or grains.

Even though turkey is most commonly linked with holiday feasts in the United States and Canada, turkey-based soups have long been popular throughout Europe, particularly in areas where chicken is a staple food.

Ingredients you’ll need 

Turkey broth: The soup’s liquid foundation, turkey broth (also known as chicken broth), adds a deep, savoury flavour. Although chicken broth is a simple alternative, turkey broth offers a certain depth that enhances the turkey meat. 

Cooked turkey: The main component of the soup is cooked turkey. It has a substantial, meaty mouthfeel and protein. Turkey shreds, which are frequently left over from a holiday meal, are ideal for soups. 

Potatoes Optional: Cooked potatoes give the soup more body and richness. In addition to adding a thicker consistency to the soup, potatoes absorb flavours from the broth. 

Corn or frozen peas (optional): These veggies are used for sweetness, colour, and additional nutrients. Corn balances the savoury flavours with a hint of sweetness, and frozen peas offer a burst of green.

Vegetables: Add veggies such as carrots, onions, and celery. It will add a refreshing, slightly bitter crunch to balance the overall flavours of the soup.

Season with salt and pepper: simple ingredients that bring out and harmonise the soup’s flavours. While pepper adds a little heat and depth, salt enhances the flavours that are already present. 

Olive oil: A cooking grease that is used to sauté vegetables. It gives the soup depth and a delicate taste.

Herbs: add dried thyme and dried rosemary; they will add fragrant herbs that have a savoury, slightly earthy lavor. It’s commonly used in soups and stews to add a robust herbal note.

Ingredients for Turkey pot pie soup

• 2 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 3 medium carrots, peeled and sliced
• 2 celery stalks, chopped
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 6 cups turkey broth (or chicken broth)
• 2 cups cooked turkey, shredded
• 1 cup cooked potatoes (optional)
• 1 cup frozen peas or corn (optional)
• Salt and pepper to taste
• Fresh parsley (for garnish)

How to make turkey pot pie soup?

Instructions: 

1. Heat the olive oil in a big pot over medium heat before sautéing the vegetables. Add chopped celery, carrots, and onion. Simmer for approximately five minutes until tender. 

2. Add the garlic and seasonings: Add the dry thyme, rosemary, and minced garlic. Continue cooking until aromatic, about 1 minute.

3. Add turkey broth: Pour in the turkey broth and bring it to a boil. To let the flavours mingle, lower the heat to a simmer after it has boiled and stew for ten to fifteen minutes. 

4. Stir the shredded turkey, peas or corn, and potatoes (if using) into the mixture. Simmer for a further five to ten minutes, or until well heated. 

5. Season and serve: Taste the soup and adjust the seasoning with salt and pepper before serving. Serve with a garnish of fresh parsley. Enjoy your Turkey pot pie soup recipe at home.

Serving Suggestions 

1. Serve with Crusty Bread: Serve your turkey pot pie soup with a soft roll or a piece of warm, crusty bread. This is ideal for soaking up the tasty broth and dipping into the soup. 

2. Include a Side Salad: The richness of the Turkey pot pie soup can be counterbalanced with a crisp green salad dressed simply with vinaigrette. For extra freshness, try a citrussy kale salad or a combination of mixed greens, cucumber, and tomatoes. 

3. Top with Cheese: To give the soup a creamy, savoury finish, scatter grated Parmesan or shredded cheddar cheese on top. To make it even more decadent, let it melt into the heated Turkey pot pie soup.

4. Serve with Breadsticks or Crackers: Serve breadsticks or crackers on the side if you like your food crispy. They give the soup a delightful crunch with every taste. 

5. Serve with a Glass of Wine: The flavours of turkey soup go well with a light white wine, such as Chardonnay or Sauvignon Blanc. A mild Pinot Noir is a good choice if you like your wine red. 

6. Add a dollop of sour cream or yoghurt: To give the savoury soup a tangy contrast, place a spoonful of sour cream or Greek yoghurt on top of each dish for extra creaminess.

7. Serve roasted vegetables on the side: Roasted veggies, such as sweet potatoes or Brussels sprouts, are excellent as a side dish. The mild, savoury broth of the soup is complemented by the caramelised flavours of the roasted vegetables. 

Whether you’re eating the soup as a main course or as a component of a bigger meal, these tips can improve the experience.

Storage suggestions

Cool it down first: To prevent the temperature inside your refrigerator from rising, allow the soup to reach room temperature (within two hours) before putting it in. Put the soup in a tightly covered container to keep it fresh for a long time. This keeps it from absorbing other smells in the refrigerator and helps maintain its flavour. 

Refrigerate: You may keep the soup in the fridge for three to four days. 

Reheating 

Stovetop: Warm soup again over medium heat, stirring now and then until heated through. If it has thickened too much, add a little water or broth. 

Microwave: To reheat in the microwave, move the soup to a bowl that is safe to use in the microwave and heat it gradually, stirring occasionally, until it is thoroughly heated.