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44th Street Turkey Pot Pie Soup Recipe
By 44th Street
Recipes
Edited by Admin
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44th Street Turkey Pot Pie Soup Recipe
Prep Time: 10 min | Cook Time: 20 min | Serves: 4-6
 
 Ingredients:
  • 44th Street Turkey Breast Roast, shredded 
  •  2-3 carrots, peeled and sliced into medallions
  •  2-3 stalks of celery, sliced 
  •  2 russet potatoes, peeled and diced
  •  1 small yellow onion, diced
  •  1 tbsp olive oil
  •  1 tbsp fresh sage leaves
  •  1/2 tsp black pepper
  •  4-3/4 cups chicken stock divided
  •  2 tbsp all-purpose flour
  •  1 tbsp chopped fresh parsley
  •  1-1/2 tsp salt, to taste
 
Directions: 
  1. In a large stockpot, heat oil over medium heat.
  2. Add your diced onions and celery and cook until soft.
  3. Next add carrots and potatoes, then sage and pepper.
  4. Stir frequently for two minutes before adding 4 cups of chicken stock.
  5. Bring to a boil, reduce to a simmer, cover and cook for 15-20 minutes, or until the potatoes are fork tender. 
  6.  Heat your Turkey Breast Roast and let it cool slightly.
  7. Shred the meat by pulling it apart with two forks, just as you would with pulled pork.
  8. In a small bowl, combine flour and remaining 3/4 cup of stock until smooth and add it to the pot.
  9. Now add your shredded 44th Street Turkey Breast Roast and let the soup simmer for 5 minutes.
  10. Add parsley and salt to taste. 
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