This post may contain affiliate links. Click here for my affiliate disclosure. If you purchase items through my affiliate links, I receive a small commission but your price doesn't change.
I used to work in a little Southern hole-in-the-wall restaurant as a waitress (way back in the day…), and one of our cooks, “Miss Helen” we called her, made soup during the winter using leftovers from the kitchen. The restaurant was drafty and usually a little on the chilly side, so soup was a popular item among the customers and employees alike. One week Miss Helen made something she called pot pie soup – a creamy soup filled with chicken and vegetables – and this Turkey Pot Pie Chowder is my spin on it. I made it using leftover turkey from Thanksgiving this year, but leftover Christmas turkey works equally well. 😉
As always, feel free to adapt the soup according to what you have on hand. If you prefer other non-starchy veggies in place of the ones I used, go for it! I happen to love the combination of vegetables listed here, especially the green beans. I know that green beans in soup are a little nontraditional, but in this recipe they really work.
My mom makes deviled turkey for Thanksgiving, and it’s amazing! In case you don’t know what deviled turkey is – don’t worry – it’s much better than it sounds! I don’t know how it got the name (if you know, please comment below and tell me!), but it’s just a turkey that has been rubbed and stuffed with all kinds of spices before baking. Click here to see my recipe! Since I was using leftover deviled turkey juice and meat, all those great spices helped add flavor to my soup. If you’re using plain ol’ turkey, you may need to add some extra spices (check this link for ideas).
As always, check out the Notes section of the recipe for extra info. Check out the links in and below the recipe to see the products I use and recommend. Some of the links included in the recipe and blog post are affiliate links, which means that if you make purchases through these links, I make a small commission to help defray the costs of running this blog (at no extra charge to you). Thanks for your help!
You may also enjoy:
- Starting THM
- my recipe index
- my recipes grouped by fuel type, allergy info, and theme
- all my soup recipes
- this Leftover Turkey Fried Wrap recipe
- 2 T. turkey fat or butter
- 1 lg. onion, chopped
- 3 med. carrots, peeled and coined
- 1-2 c. frozen green peas
- 1 lb. frozen green beans
- 2 c. strong turkey juice*
- 4 c. water
- 1 c. cottage cheese
- 1 c. grated parmesan cheese (the green can kind)
- 1 c. heavy whipping cream
- ¼ c. oat fiber (use gluten free if necessary)
- 2 tsp. parsley flakes
- 2 tsp. turkey or chicken bouillon
- ½ tsp. xanthan gum
- ½ tsp. each garlic powder, black pepper
- 2 c. water
- 8 c. leftover chopped turkey (white and/or dark meat)
- Salt (if needed)
- In a large soup kettle, cook the first section of ingredients together until the vegetables are tender.
- Blend the second section of ingredients together until smooth. Add the blended mixture to the cooked vegetables in the soup kettle.
- Use the additional 2 cups of water to clean out the blender; add this water to the soup kettle as well.
- Add the turkey to the soup and simmer for 10-15 minutes. Taste and add salt and additional seasonings if desired.
Feel free to adjust the turkey juice, water, and turkey bouillon according to what you have on hand. In other words, if you have more than 2 cups of turkey juice, feel free to use it in place of some of the water and bouillon.
I bet a ham version of this would be great, too!
Leave a Reply