Leftover Turkey Soup
Tonight, I poured through many, many recipes for leftover turkey, trying to find something to make for dinner using our Thanksgiving leftovers. All of them sounded good, but I was always missing one or two ingredients. So I made up my own, using inspiration from some of the other recipes.
I like my soup on the thicker side, so if you want it thinner, you will need to add more water (and possibly another bouillon cube).
Ingredients:
(6) Chicken Bouillon cubes
(2) qts. water
(2) cups of cooked turkey (I used white meat only)
(1) box of Rice-a-Roni (or equivalent) Long Grain and Wild Rice
(1) can of Cream of Mushroom soup
(1) can of mixed vegetables
(1/2) cup chopped onion
(1/2) cup chopped celery
(1/2) tsp. dried minced garlic
(1/4) tsp dried parsley
In a 5-qt. stockpot, I brought the water to a boil, then added the bouillon cubes, allowing them to dissolve. I then added the garlic, parsley, celery, onions, and rice portion of the Rice-a-Roni, boiling on medium heat for 10 minutes.
Then, I added the cream soup, the vegetables, the seasoning packet from the Rice-a-Roni packet, and the turkey, stirring well. I then continued boiling the soup for another 15 minutes. Make sure to stir occasionally to avoid sticking.
Makes approx. 12 cups
