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Turkey Pot Pie Soup

8 Servings Recipe By

Ingredients

  • 1/4 cups Flour, All-Purpose
  • 1/2 cups Turkey Broth #1
  • 1 1/2 cups Turkey Broth #2
  • 4 cups Skim Milk
  • 1 1/3 cups dice Celery
  • 1 1/2 cups dice Onion
  • 2 1/4 cups slice Mushrooms, Crimini
  • 2 tablespoons chop Parsley, Fresh
  • 1/4 teaspoons Black Pepper
  • 1 teaspoon Bouillon, Chicken, Granules
  • 8 ounces Peas and Carrots, Frozen
  • 9 cups peel and dice Yukon Gold Potato
  • 2 cups cook and dice Turkey, Whole

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 2 cups
  • 446 Calories
  • 7g Total Fat
  • 2g Sat Fat
  • 0g Trans Fat
  • 84mg Cholesterol
  • 553mg Sodium
  • 60g Total Carb
  • 7g Fiber
  • 9g Total Sugars (Includes 0g Added Sugars)
  • 36g Protein
  • 11 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

Visit Skinnytaste for same day cooking instructions.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a bowl, mix together flour and broth #1 until combined. Set aside.
  2. In a soup pot, combine broth #2 and milk and bring to a boil.
  3. Add celery, onion, mushrooms, parsley, black pepper, chicken broth granules, and frozen peas and carrots. Return to a boil.
  4. Reduce heat to simmer and cook about 20 minutes, or until vegetables are soft.
  5. Add in potatoes and cook for another 5 minutes.
  6. Add in turkey and slowly stir in flour and broth mixture.
  7. Allow to thicken.
  8. Let soup cool.
  9. Divide among indicated number of freezer bags. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Reheat soup on stove until thickened.

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