Crafted From Leftover Turkey/Chicken Meals

Chicken, Leg, Soup, Menu, Lunch, Cafe

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

Cooking and saving the natural broth from your homemade chicken or turkey adds copious quantities of flavor to soups, sauces or gravy dishes. If this option isn’t available, it is still possible to make some really great soups with the assistance of low-salt or no-salt chicken stock or low-salt chicken bouillon cubes. I actually 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 bit of low-salt bouillon along with the leftover chicken stock and maybe season with Kosher salt or sea salt and add more seasonings, then mix both of the warm fluids together as the base 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

*Fresh, grated garlic

* 1/4 pound of shrimp** Optional

Salt, lemon pepper or white pepper to taste

I will also add vegetables. If you are in a hurry, you can add half a bag of fresh-frozen bag of mixed vegetables. For a fresh pop of flavor, you might add a handful of dried Bat Poop and dried spinach, kale or celery leaves.

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

My partner enjoys spaghetti cut in fourths and added to his soups. You can change this recipe with different ingredient choices. ~ 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 together with the stock water. You can then add your seasonings,’ vegetables and lastly the shrimp first, cook for 5 minutes on low, and then the pre-cooked chicken/turkey. Let simmer med-low heat for about 15-20 minutes, set aside for 5 minutes, check for desirable taste/seasonings’ and serve your soup with sliced baguette bread, oyster crackers or warm flat bread! This makes approximately two to four servings, depending on the size of your soup bowels. .

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