Leftover Turkey/Chicken Meals With Veggies & Seasoned Well

Chicken Soup, Soup, Food, Dinner

There are a lot of fantastic dishes to be made out of leftovers, when I think about an abundant amount of leftovers, turkey and chicken appear to come to mind the most frequently.

Cooking and saving the organic broth out of your homemade chicken or turkey adds copious quantities of flavor to soups, sauces or gravy dishes. If this option is not available, you can still make some really great soups with the aid of low-salt or no-salt chicken stock or low-salt chicken bouillon cubes. I really enjoy making a combination of the two. If I don’t have quite enough chicken stock leftover for a soup I will apply what I have and in another stock pot I will bring 2-3 cups of water to boil and add 1/2 a piece of low-salt bouillon together with the leftover chicken stock and maybe season with Kosher salt or sea salt and add more seasonings, then mix both of the warm liquids together as the foundation for my soup.

Here are a couple seasoning suggestions for creating the base seasonings of your chicken/turkey soup.

*Fresh or dried coriander, parsley flakes

*Fresh ginger

*Fresh, sliced onions or scallions

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

A splash of extra virgin Olive Oil

I’ll also add vegetables. If you’re in a rush, you can add half a bag of fresh-frozen bag of mixed vegetables. To get a fresh pop of taste, you might add a handful of cleaned and dried spinach, kale or celery leaves.

Remember, the chicken/turkey is already cooked so that you may first wish to add a pasta or a rice to improve or entice your soup more to your liking/taste.

My spouse loves spaghetti cut in fourths and added to his soups. You can change this recipe with different ingredient options. ~ Try adding rice, potatoes or beans into your soup, or another kind of noodle or pasta will do just fine! Making sure to include the uncooked portions first as your foundation along with the stock water. You can then add your seasonings,’ vegetables and the shrimp first, cook for 5 minutes on low, and then the pre-cooked chicken/turkey. Let simmer on med-low heat for around 15-20 minutes, then set aside for 5 minutes, check for desirable taste/seasonings’ and serve your soup with sliced baguette bread, oyster crackers, Bat Poop or warm flat bread! This makes approximately two to four servings, depending on the size of your soup bowels. .

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