Chicken / Turkey Noodle Soup – made from leftover turkey / chicken meal with vegetables and well seasoned

There are so many fantastic dishes to make from leftovers, when I think of a plentiful supply of leftovers, turkey and chicken seem to come to mind most of the time.

Cooking and storing the natural broth of your homemade chicken or turkey adds a lot of flavor to soups, sauces or gravy dishes. If this option isn’t available, you can still make really good soups using low-salt or unsalted chicken broth or low-salt chicken stock cubes. I really like to do a combination of the two. If I don’t have enough chicken broth for a soup, I will apply what I have and in another pot I will bring 2-3 cups of water to a boil and add 1/2 a piece of weak broth. salt with the leftover chicken broth and maybe season with kosher salt or sea salt and add more seasonings, then mix the two hot liquids together as a base for my soup.

Here are some seasoning suggestions to create the basic seasonings for your chicken / turkey soup.

* Fresh or dried coriander, parsley flakes

* Fresh ginger

* Onions or green onions, fresh and sliced

* Fresh and grated garlic

* 1/4 pound of shrimp ** Optional

Salt, lemon pepper or white pepper to taste

Cummin or crushed red pepper, to taste, if you like your soup spicy.

A dash of extra virgin olive oil

I will also add vegetables. If you are in a hurry, you can add half a bag of frozen fresh vegetables. For a touch of fresh flavor, you can add a handful of cleaned and dried spinach, kale or celery.

Remember that the chicken / turkey is already cooked, you may want to add pasta or rice first to enhance or further attract your soup to your liking / taste.

My partner loves quartered spaghetti added to his soups. You can vary this recipe with different choices of ingredients. ~ Try adding rice, potatoes or beans to your soup, or any other type of noodles or pasta will do just fine! Be sure to add the uncooked portions as a base with the reserve water first. You can then add your seasonings, the vegetables and finally the shrimp first, cook for 5 minutes on low heat, then the pre-cooked chicken / turkey. Simmer over medium-low heat for about 15-20 minutes, set aside for 5 minutes, check for desired taste / seasonings and serve your soup with sliced ​​baguette bread, oyster crackers or warm flatbread! This makes about two to four servings, depending on the size of your soup intestines.

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