I hope everyone has gotten their week off to a good start! The weather here has been amazing the last two days! It’s mad me go out without socks! Yes, I am a rebel-no socks in winter! But they say there is a storm coming our way so that no sock business is all done with. It was nice while it lasted.
Who out there makes soup with their left over Thanksgiving turkey? I have been making this soup for about the last 18 years on Thanksgiving weekend. It is sooooo good! I could eat it all by myself!
It’s the perfect soup to fill and warm your tummy on a cold day!
Hearty Turkey Soup
Ingredients (serves 6)
- 2 (13 3/4 oz) cans chicken broth
- 2 1/2 cups cooked turkey pieces
- 2 cloves garlic, minced
- 1 cup chopped onion
- 3 Tblspn. butter or margarine
- 1/4 cup flour
- 1 1/2 tspn. seasoned salt
- 1/2 tspn. rosemary, crumbled
- dash black pepper
- 1 can (16 oz) stewed tomatoes, undrained
- 1 can (16 oz) sliced carrots, undrained
- 1 can (17 oz) early garden sweet peas, undrained
- 1/2 cup dry white wine (optional but I totally recommend using it!)
Sprinkle 3 tblspn. chicken broth over turkey pieces;set aside. Saute garlic and onion in butter in large pot. Blend in flour, seasoned salt, rosemary and black pepper; add remaining broth. Cook over low heat stirring constantly until mixture boils and thickens. Add turkey, tomatoes, carrots and peas. Reduce heat and simmer for 2o minutes. Add wine if desired. Boil 1 minute. Serve and enjoy.
I had some fresh rosemary so I threw that in the pot instead of crumbled rosemary. This soup is especially delicious served with a crusty bread. You can also use chicken in place of turkey and it’s just as delicious.
Have a great week and eat soup!