Turkey Pot Pie Soup - Whole30, Paleo
Turkey Pot Pie Soup is an easy, delicious and healthy way to use up Thanksgiving Day leftovers. It's everything you love about pot pie, but as a soup!
Servings: -4 servings
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 medium carrots peeled and diced
- 1 celery stalk diced
- 1 yellow onion diced
- Kosher salt
- 3 cloves garlic finely chopped
- 2 tablespoons arrowroot starch
- 2 quarts chicken or turkey stock
- 1 cup full-fat coconut milk
- 1 tablespoon fresh thyme leaves roughly chopped
- 3 cups leftover roasted turkey or chicken cubed
- 2 cups frozen or fresh mixed vegetables such as cauliflower, and broccoli
- Freshly-cracked black pepper
Instructions
- Preheat a stockpot over medium-high heat. Add olive oil and heat until glistening. Add carrot, celery, and onion. Season with a pinch of salt and cook, stirring, until the onions are soft and translucent. Add garlic and cook 60 seconds.
- Add arrowroot starch and cook, stirring, until no longer clumpy, around 2 minutes. Add the chicken or turkey stock and stir to incorporate. Add the coconut milk and bring to a simmer.
- Add the thyme and vegetables and stir to combine. Stir in the turkey or chicken and bring everything to a simmer. Cook the soup, uncovered, until the vegetables have softened and the flavours have come together, around 30 minutes. Taste the soup for seasoning and adjust with salt and pepper as desired. Ladle into individual bowls and serve immediately.