Turkey Pot Pie Soup

such a beautiful looking soup, something to do with left overs

Turkey Pot Pie Soup
Skinnytaste.com
Servings: 8 • Serving Size: 1 1/3 cups • Old Points: 5 pts • Points+: 7 pts 
Calories: 192 • Fat: 2 g • Carb: 27 g • Fiber: 3 g • Protein: 18 g • Sugar: 8.5 g

Ingredients: 

• 1/4 cup flour 
• 2 cups turkey stock
• 4 cups fat free milk
• 2 large celery stalks, chopped
• 1 1/2 cups chopped onion
• 8 oz sliced cremini mushrooms
• fresh ground pepper
• 2 tbsp chopped parsley
• 8 oz frozen peas and carrots
• 1 tsp Turkey Better n Boullion (or more to taste)
• 2 medium (12 oz total) potatoes, peeled and cubed small
• 16 oz cooked turkey breast, diced small or shredded

Directions:

Create a slurry by combining 1/2 cup of the cold broth with flour in a medium bowl and whisk until well blended. Set aside.

Pour remaining broth and milk into a large pot and slowly bring to a boil. Add celery, onion, mushrooms, parsley, fresh pepper, frozen vegetables, salt and return to a boil. Partially cover and simmer on low until vegetables are soft, about 20 minutes. Removelid, add potatoes and cook until soft, about 5 minutes. Add turkey, and slowly whisk in slurry, stirring well as you add. Cook another 2-3 minutes, until soup thickens, adjust salt and pepper to taste and serve.

Makes about 10 1/3 cups.