Homefed Friday: Turkey Pot Pie Soup

Making homemade turkey soup after your Thanksgiving festivities is super easy and a delicious way to use all your leftovers. This turkey soup recipe is a combination of all things cozy and will bring back fond memories of your mom’s chicken pot pie.  

Ingredients

• 2-3 cups of shredded leftover turkey 

• 6 tablespoons unsalted butter 

• 1 yellow onion 

• 2 celery stalks, chopped 

• 3 carrots, peeled and chopped 

• 5 cups chopped leeks, white and light green parts  

• 2 cups chopped fennel, tops and cores removed 

• 3 cloves garlic, minced 

• 2 bay leaves 

• ½ tbsp chopped fresh tarragon leaves 

• ½ tbsp chopped fresh thyme 

• ¼ cup flour 

• ½ cup of Island Coastal Lager 

• 4 tsp salt 

• 2 tsp black pepper 

• 6 cups chicken stock or homemade turkey stock 

• 1 (10-ounce) box frozen peas 

• 1 cup frozen whole pearl onions (optional) 

• ¼ cup fresh parsley, finely chopped 

• Crescent rolls 

• ½ cup of Island Coastal Lager 

• 4 tsp salt 

• 2 tsp black pepper 

• 6 cups chicken stock or homemade turkey stock 

• 1 (10-ounce) box frozen peas 

• 1 cup frozen whole pearl onions (optional) 

• ¼ cup fresh parsley, finely chopped 
  

• Crescent rolls 

Instructions 

In a large soup pot, heat the butter over medium heat. Add the onion, celery, carrots, leeks, fennel and cook until tender, about 5 minutes. Add in the garlic, bay leaves, tarragon, thyme and cook for one minute. Sprinkle with flour and stir until veggies are coated and flour starts to dissolve. 

Add ½ cup of Island Coastal Lager, 6 cups of chicken or turkey stock, 4 teaspoons salt and 2 teaspoons pepper. Bring to a boil, lower the heat and simmer, partially covered, for 20 minutes.  

Add the turkey, peas and pearl onions (optional) and simmer uncovered for 5 minutes. Remove bay leaves. Serve soup in large shallow bowls, garnish with chopped parsley with crescent rolls on top or on the side.