Slow Cooker Leftover Thanksgiving Turkey Pie Soup
Ingredients
3 C cooked turkey, shredded or chopped
3/4 C yellow onion
1/2 C celery
3/4 C carrots
1/2 C peas
1/2 C corn
1/2 C green beans
3 1/2 C potatoes
3 cloves garlic, minced
2 1/2 tsp salt
1 tsp ground black pepper
1 tsp dried thyme
2 bay leaves
3 3/4 C chicken broth
1 1/2 C heavy cream
1/3 C all purpose flour
Stuffing, for topping
Directions
Shred or chop turkey meat. Chop onion, celery and carrots into small pieces. Peel and chop potatoes into small bite sized pieces. Measure out 1/2 cup each of corn, peas and green beans. Optionally, slice green beans in half width wise to create more manageable spoon-size pieces. Mince garlic.
To the bowl of a 5-6 quart slow cooker add prepared turkey and vegetables, along with salt, pepper, thyme bay leaves and chicken broth. Cover and cook on high for 4 hours or on low for 8 hours.
Remove and discard bay leaves.
In a large measuring cup or medium bowl, whisk together flour and heavy cream until smooth. Pour into slow cooker, stirring to combine well. Replace cover and continue cooking for an additional 30-45 minutes.
Serve warm, topped off with optional stuffing.
