Turkey Pot Pie Chowder

• Meat

  • 2 cup Turkey, strong juice
  • 8 cup Turkey (white and/or dark meat

• Produce

  • 3 Carrots, med.
  • 1/2 tsp Garlic powder
  • 1 lb Green beans, frozen
  • 1 cup Green peas, frozen
  • 1 Lg. onion
  • 2 tsp Parsley flakes

• Canned Goods

  • 2 tsp Turkey or chicken bouillon

• Baking & Spices

  • 1/4 cup Oat fiber
  • 1 Salt
  • 1/2 tsp Xanthan gum

• Dairy

  • 1 cup Cottage cheese
  • 1 cup Heavy whipping cream
  • 1 cup Parmesan cheese, grated
  • 2 tbsp Turkey fat or butter

• Liquids

  • 6 cup Water

Found on briana-thomas.com

Description

Ingredients

• 2 T. turkey fat or butter
• 1 lg. onion, chopped
• 3 med. carrots, peeled and coined
• 1-2 c. frozen green peas
• 1 lb. frozen green beans
• 2 c. strong turkey juice*
• -
• 4 c. water
• 1 c. cottage cheese
• 1 c. grated parmesan cheese (the green can kind)
• 1 c. heavy whipping cream
• ¼ c. oat fiber (use gluten free if necessary)
• 2 tsp. parsley flakes
• 2 tsp. turkey or chicken bouillon
• ½ tsp. xanthan gum
• ½ tsp. each garlic powder, black pepper
• -
• 2 c. water
• -
• 8 c. leftover chopped turkey (white and/or dark meat)
• Salt (if needed)

Directions

• In a large soup kettle, cook the first section of ingredients together until the vegetables are tender.
• Blend the second section of ingredients together until smooth. Add the blended mixture to the cooked vegetables in the soup kettle.
• Use the additional 2 cups of water to clean out the blender; add this water to the soup kettle as well.
• Add the turkey to the soup and simmer for 10-15 minutes. Taste and add salt and additional seasonings if desired.