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Toronto eatin’: leftover turkey soup

Let’s be honest — you can only eat leftover Christmas dinner for a few days before it makes you want to throw up. Even a good turkey sandwich only goes so far. Instead, why not put some turkey aside to make something different. A good turkey soup is perfect for lunches or dinners, and excellent on a cold winter day.

The recipe I’m going to share is for a chicken vegetable soup I make on a regular basis. Just swap our turkey for chicken and you are good to go!

Start by sautéing garlic and a chopped onion in a large pot. Add in chopped vegetables of your choice (carrots, mushrooms, celery). Stir for a few minutes. Add canned corn and green beans. Pour in two cups of chicken broth and some pepper and salt to taste. Since the turkey will already be cooked, add it in last. Shred it up before putting it in the soup.

If you want to make it more of a Minestrone soup, you can add a can of tomatoes. Boil for 15-30 minutes, or until the vegetables are cooked.

In a separate pot, cook a cup of rice. When you are ready to serve the soup, warm it up with a few spoonfuls of rice. By cooking the rice separately, you avoid the starchiness of the liquid. You can substitute rice with potatoes or macaroni noodles, but the cooking process should still be the same.