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Turkey Here, Turkey There, Turkey Turkey Everywhere!

November 26, 2011

I’m certainly not one to talk since I didn’t even make my own turkey, but instead was at my soon-to-be-in-laws house for the holidays. Yummy, juicy, turkey! Yet my fiance and I got some turkey to take home as well, which is great. One of my favorite things to do with leftover turkey is to heat it up, put it on bread for a sandwich and slather a bunch of barbecue sauce on it. However, last year, I tried using turkey in my mom’s delicious chicken noodle soup recipe and it worked out fabulously. So here’s nice “share” for anyone who is interested for a creamy soup recipe perfect for the upcoming cold evenings.

Mom’s Chicken Noodle Soup (somewhat revised here and there by me)

In a stock pot 1/3 full of water (this does not have to be at all exact), simmer over medium heat a pound of whole, boneless chicken breasts3 chopped celery stalks, 1 chopped onion, 1 tablespoon parsley and 2 bay leaves. Simmer for about 1 hour, adding 3 sliced carrots to the pot after 30 minutes.

After an hour, remove the whole chicken breasts from the pot, and add 2 cans of condensed cream of chicken soup and 2 cans of cream style corn. Dice the chicken into bite-size pieces and add back to the pot. Bring this mixture back to a simmer, stirring often. When the soup is simmering, add 2 packages crushed chicken flavor Ramen noodles along with the flavoring packets. Simmer for 3 minutes, stirring often.

Serve and enjoy!

(If you want to use already cooked Thanksgiving turkey, simply add it to the pot along with the cream of chicken soup and cream style corn. You can also delete the first 30 minutes of simmering.)

This soup is super easy to freeze. I just pour 2 serving size portions into a Glad-lock container and pop it in the freezer.


From → Cooking

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