Turkey & Quinoa Pot Pie Soup

Give thanks because Thanksgiving dinner is a meal that keeps on giving! As we are reunited with those dear and often not-so-near, we are reminded of the many blessings in life including love, laughter and leftovers! Keep feeding those special souls at your house this season with a comforting pot of Turkey & Quinoa Pot Pie Soup. A hearty yet healthy way to make the best of those extra scraps of poultry.

Coming together in just about 30 minutes courtesy of turkey leftovers, this well-balanced, filling soup is the perfect solution after a busy day of holiday errands . . . or on those blustery weekends when you can’t be bothered getting out of your pajamas.  

Instantly Fresh Poultry Blend Herbs with Pot Pie Soup

This easy meal is inspired by traditional chicken pot pie, but better-for-you thanks to modifications such as low-fat milk for cream, extra vegetables, Poultry Herb Blend seasoning from Litehouse over loads of salt and the addition of quinoa for added texture, thickness and nutrients! Also, with no heavy pie crust, only thin little crescent stars made from refrigerated reduced-fat crescent dough, you won’t feel like you’ve overindulged.

Crescent Stars prep

White or dark meat scraps from turkey work equally well in this soup, but in a pinch, shredded chicken or even a rotisserie bird from the market will do! A sprinkle of Instantly Fresh Poultry Herb Blend from Litehouse conveniently adds loads of homestyle flavor with freeze-dried onions, thyme, sage, marjoram, garlic and a bit of rosemary. The herb blend is also an amazing all-purpose seasoning to complement all types of poultry and stuffing.

Each serving, without the crescent stars, has just 234 calories, 23 grams of protein and less than 7 grams of fat. The addition of each “star” adds just 45 calories and 2.5 grams fat.

Skinny Turkey & Quinoa Pot Pie Soup

Serves 8 | Finish in 30 minutes
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Turn holiday turkey leftovers into a comforting, cozy bowl of pot pie soup that has been upgraded with quinoa and lightened with low-fat dairy.

Ingredients

1 tablespoon olive oil
¾ cup chopped yellow onion
¾ cup chopped celery
¾ cup chopped carrots
6 ounces button mushroom slices, coarsely chopped
1 teaspoon salt
1 teaspoon ground white pepper
1 tablespoon butter
1 tablespoon all-purpose flour (gluten-free, if needed)
1 quart (4 cups) 99% fat-free chicken broth
2 tablespoons Instantly Fresh Poultry Blend Herbs
¾ cup quinoa, rinsed
3 cups 1% fat milk
3 cups chopped, skinless turkey (white or dark meat leftovers from holiday meal!)
Optional Garnish: 2 tablespoons fresh chopped parsley

For Crescent Stars:

1 can 8-count reduced-fat crescent roll dough from refrigerated section
1/2 teaspoon garlic salt
1 tablespoon Instantly Fresh Poultry Blend Herbs

Directions

In large stock pot, add olive oil and bring to medium-high heat.
Add onions, carrots, celery, and mushrooms, stirring constantly until starting to soften, approximately 5 minutes. Season with salt and pepper and temporarily transfer to bowl.
In same stock pot, melt one tablespoon of butter over medium heat and then add flour, stirring constantly to make a roux. Mixture will bubble and start turning golden brown, remove from heat.
Return cooked vegetables to pot and add chicken broth, 2 tablespoons Poultry Herb Blend, and quinoa. Bring to a boil over medium-high heat and then cover pot and reduce heat to medium or medium-low and let simmer for 15 to 20 minutes or until quinoa is cooked.
Stir in milk and chopped turkey and heat over medium, stirring frequently, until warmed through.
Garnish with fresh parsley and Crescent Stars (below), if desired.

For Crescent Stars: While quinoa in soup is cooking, pre-heat oven to 375 F degrees. Unroll cylinder of crescent dough and gently press seams together. Use a star cookie cutter to cut out approximately 16 stars. Place on baking sheet and sprinkle with garlic salt and poultry blend herbs. Bake for approximately 8 to 11 minutes or until turning lightly golden brown. Remove and serve one or two with each bowl of soup.


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