3SmartPts

TURKEY POT PIE SOUP

INGREDIENTS:

  • 1/4 cup flour
  • 2 cups turkey stock
  • 4 cups fat free milk
  • 2 large celery stalks, chopped
  • 1 1/2 cups chopped onion
  • 8 oz sliced cremini mushrooms
  • fresh ground pepper
  • 2 tbsp chopped parsley
  • 8 oz frozen peas and carrots
  • 1 tsp Turkey Better n Boullion (or more to taste)
  • 2 medium (12 oz total) potatoes, peeled and cubed small
  • 16 oz cooked turkey breast, diced small or shredded

DIRECTIONS:

  1. Create a slurry by combining 1/2 cup of the cold broth with flour in a medium bowl and whisk until well blended. Set aside.
  2. Pour remaining broth and milk into a large pot and slowly bring to a boil.
  3. Add celery, onion, mushrooms, parsley, fresh pepper, frozen vegetables, boullion and return to a boil. Partially cover and simmer on low until vegetables are soft, about 20 minutes.
  4. Remove lid, add potatoes and cook until soft, about 5 minutes.
  5. Add turkey, and slowly whisk in slurry, stirring well as you add. Cook another 2-3 minutes, until soup thickens, adjust salt and pepper to taste and serve.

NUTRITION INFORMATION

Yield: 8 servings, Serving Size: 1 and 1/3 cups

  • Amount Per Serving:
  • Freestyle Points: 3
  • Points +: 7
  • Calories: 192 calories
  • Total Fat: 2g
  • Saturated Fat: g
  • Cholesterol: mg
  • Sodium: mg
  • Carbohydrates: 27g
  • Fiber: 3g
  • Sugar: 8.5g
  • Protein: 18g

 

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