Chicken or Turkey Soup
Last updated: Sunday November 25, 2012
Saute:
6 - Stalks Celery (Chopped)
6 - Stalks Carrots (Chopped)
1 - Whole Onion (Diced)
1-2 - Lb. Leftover Pre-Cooked Chicken or Turkey (Cubed)
2-3 - tablespoons Olive Oil (or unsalted butter)
- 1/2 teaspoon Salt (to taste)
- 1/4 teaspoon Pepper (to taste)
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(If leftover precooked chicken or turkey is not available, use 1-2 skinless de-boned chicken breasts that have been roasted or boiled for 20 minutes. If boiling, reserve the cooking water that can later be strined and added to the soup.)
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Saute celery, onions, and carrots in a soup pot until done (about 5 minutes)
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Add in poultry and continue to sauté.
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Season with salt and pepper.
Add to the soup pot:
1 - Qt. Chicken Broth
Bring to a boil and simmer for 20 minutes.
Add and bring back to a simmer for an additional 5 minutes:
1 - Cup Frozen Peas
1 - Tbs Parsley (fresh chopped or dried hand rubbed)
1 - Can Mushrooms (Optional)
If desired, add any of the following optional ingredients:
1-2 - Cups Cooked Potatoes (cubed)
Cooked Rice
Cooked Egg Noodles
Background
This is a staple in Theo and Nancy’s home. We often use the leftovers from a rotisserie chcken from Costco as it has good flavor. To keep calories lower, we usually omit the optional starch ingredients.
Serves: 6-8
Theo and Nancy Black