Turkey Pot Pie Soup

Every Thanksgiving, I’m left with a ton of turkey. This year my mother in law called and asked if we really needed a turkey if only a few of us actually ate turkey.

I almost shouted into the phone. I’m so adamant about getting a turkey because I love, love, love making broth with the carcass. Turkey broth is one of my favorites, but I only get to make it once a year. And I’m not about to give that up.

Anyway, so I’m racking my brain trying to this of what the hell to make with the massive amount of leftover turkey meat I have. I made paleo & grain free tacos, I made turkey salad. So I head to the fridge and realize I’ve also got a ton of leftover celery, carrots, cream, onions, fresh sage and fresh thyme. A Thanksgiving soup was born. It’s basically turkey pot pie soup. I didn’t have peas on hand but you can add those too!

Ingredients

• 3.5 cups bone broth
• 1 cup heavy cream (raw and grass-fed or use coconut cream)
• 3 tbsp butter
• 2 carrots, slices
• 3 celery stalks, sliced
• 1 small peeled potato, diced
• one onion, diced
• 2 cups shredded turkey
• 5 sage leaves, chopped, about 1 tbsp
• 1 tsp of thyme
• 1 tsp of dried sage
• optional: top with parsley
• salt and pepper

Instructions

1. Melt the butter over medium heat in a big pot.
2. Add the onions, carrots, potato and celery.
3. Let cook until onions are soft.
4. Add the broth and cover the pot, letting it simmer for about twenty minutes, or until the carrots have softened.
5. Add the turkey and herbs.
6. Let them heat through.
7. Add the cream last.

Enjoy !! 

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