Turkey Pot Pie Soup

Turkey Pot Pie Soup
Total Time

20 min.

Serving & Size

8 oz/250 mL

Add To Pantry

Create a hearty soup using Campbell's® Condensed Cream of Mushroom soup, peas, carrots and turkey to jazz up a holiday favourite.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

Ingredients Metric Imperial
Campbell's Condensed Cream of Mushroom Soup
1 .36 L
48 oz
Water 1 .36 L 48 oz
Peas, frozen 750 mL 3 cups
Carrots, fresh, diced, 1/4-in. (0.5 cm) 750 mL 3 cups
Parsley, fresh, minced 125 mL 1/2 cup
Turkey, cooked, diced 1/2-in (1 cm) 900 g 2 lbs
1. In soup pot, mix soup and water; bring to a simmer.
2. Stir in peas, carrots and turkey; return to a simmer and cook 5 minutes.
CCP: Heat to an internal temperature of 165°F (74°C) or higher for 15 seconds.

3. Just before serving stir in parsley
4. Portion 1 cup (250 mL) soup in bowl.
CCP: Hold hot at 140°F (60°C) or higher for service.

Note for pureed diets: puree in small batches in food processor.
Reheat the soup to internal temperature of 140°F (60°C).

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