Friday, January 23, 2009
Sunday, January 18, 2009
Hubby's best, most incredibly delicious chicken (or turkey) soup
This recipe came through my mother-in-law, and is meant to use up leftover turkey after Thanksgiving or Christmas. We do make it then, but like it almost as much with leftover roast chicken (and Gracie, of course, prefers it with no meat at all ;-) It's one of Hubby's favourites, especially when he has a cold (or comes home frozen from the arena).
What makes it a little different from most turkey/ chicken soups is the addition of a can of tomato soup before serving. It not only gives it a wonderful flavour, but adds some vitamin C as well (important during cold season).
I you haven't made a roast turkey or chicken, this can be made using chicken pieces (thighs are nice) to make the broth, and the meat can either be added to the soup or kept for another meal such as a stir-fry or chicken pot pie, added to a salad, or shredded for sandwiches or Shredded Thai Chicken.
Ingredients (amounts are flexible- use what you have or what you want):
~ a soup pot of turkey or chicken broth, about 8 cups (made from boiling the carcass left over from the turkey/ chicken along with any leftover veggies, some onion, and whatever seasonings you like. I like to use the same seasonings I use in my stuffing, since that flavour already comes out when boiling the carcass)
~ about 4 cups of chopped veggies (I use carrots, celery, potatoes and onion) and about 1 cup of frozen peas if desired
~ about 1/2 package dried linguine or fettuccine, broken into bite-size pieces (about an inch long)
~ any nice bits of meat that fell off of the carcass during boiling, and any leftover roasted meat, cut up (or, as Gracie would suggest- use no meat at all!)
~ one can of all-natural, low-sodium tomato soup
Directions:
1. Heat broth to boiling and add meat and all veggies except peas, reduce heat, and simmer until potatoes and carrots are almost cooked through (about 15 minutes).
2. Bring broth back to a boil and add pasta, reduce heat and cook until al dente (check the package- it's usually about 10 minutes).
3. Next add frozen peas, and bring back to a boil.
4. Turn off heat and stir in the can of tomato soup.
5. Serve with pepper and parmesan on the table for those who would like to add them, and a loaf of homemade bread if possible.
What makes it a little different from most turkey/ chicken soups is the addition of a can of tomato soup before serving. It not only gives it a wonderful flavour, but adds some vitamin C as well (important during cold season).
I you haven't made a roast turkey or chicken, this can be made using chicken pieces (thighs are nice) to make the broth, and the meat can either be added to the soup or kept for another meal such as a stir-fry or chicken pot pie, added to a salad, or shredded for sandwiches or Shredded Thai Chicken.
Ingredients (amounts are flexible- use what you have or what you want):
~ a soup pot of turkey or chicken broth, about 8 cups (made from boiling the carcass left over from the turkey/ chicken along with any leftover veggies, some onion, and whatever seasonings you like. I like to use the same seasonings I use in my stuffing, since that flavour already comes out when boiling the carcass)
~ about 4 cups of chopped veggies (I use carrots, celery, potatoes and onion) and about 1 cup of frozen peas if desired
~ about 1/2 package dried linguine or fettuccine, broken into bite-size pieces (about an inch long)
~ any nice bits of meat that fell off of the carcass during boiling, and any leftover roasted meat, cut up (or, as Gracie would suggest- use no meat at all!)
~ one can of all-natural, low-sodium tomato soup
Directions:
1. Heat broth to boiling and add meat and all veggies except peas, reduce heat, and simmer until potatoes and carrots are almost cooked through (about 15 minutes).
2. Bring broth back to a boil and add pasta, reduce heat and cook until al dente (check the package- it's usually about 10 minutes).
3. Next add frozen peas, and bring back to a boil.
4. Turn off heat and stir in the can of tomato soup.
5. Serve with pepper and parmesan on the table for those who would like to add them, and a loaf of homemade bread if possible.
Subscribe to:
Posts (Atom)