If you’re having turkey for your Christmas dinner, chances are you’re going to have some left over meat next week. We’re making a huge turkey for the kids, and I’m planning on using some of it in this Chicken soup recipe.
One of the things I love about chicken soup is that it’s so easy to make. You can follow this recipe or you can switch out the ingredients and others as you like. Anything goes (almost). Don’t like beans, add sugar snap peas. Want to bulk it up, add some wild rice. Do whatever feels good. That’s the beauty of soup!
Recipe: Chicken soup
Summary: A delicious and nutritious recipe for leftovers
- 1 Tbs olive oil
- 1 red pepper, diced
- 1 zucchini, diced
- 1 cup mushrooms sliced
- 1 cup Chicken or turkey meat, chopped*
- 1 potato, diced
- 1 cup green beans, chopped in ½ inch pieces
- ½ tsp Thyme
- ½ tsp Rosemary
- ½ tsp Sage
- ½ tsp salt
- ¼ tsp pepper
- 4 cups chicken stock
- Heat the oil stock pot. Add the peppers and sauté until tender.
- Add the zucchini and sauté until tender, then add the mushrooms and continue cooking until tender.
- Add the remaining ingredients and bring the stock to a boil, then reduce the temperature to low and simmer until the potatoes are tender.
I usually use leftover chicken or turkey in my soup. But if you’re cooking the chicken, cut it into bite sized pieces and sauté in the oil first. Remove from the pan and set aside and follow the rest of the instructions.
Preparation time: 10 minute(s)
Cooking time: 45 minute(s)
Number of servings (yield): 4