Well, I missed the Tuesday deadline, so today is Souper Wednesday. Perfect though because it is cold, blustery and really snowy outside!
As for soup, I have saved the best for last. Huh, you say? Turkey Soup, you say? That is the best of the four?
YES!! The name might be kind of lackluster, but the soup is not. In fact, I am going to go out on a limb and say this is the best soup I have ever had, save a phenomenal lobster bisque I had in 1998. I wish I could take credit for this soup, but I can't. In fact, I have no idea where the recipe originated, I got it from a friend. But please, please, try this soup!
On Thanksgiving, my aunt and uncle decided, AWESOMELY, that it was going to be their job to get all those tiny bits of meat off the turkey once everyone had eaten. I am so glad they did, because those leftovers are what I used for this soup. I just popped them in a freezer bag and into the freezer they went. You could also cook up a turkey breast, shred it and freeze it if you can't make this soup right away. P.S. if you do freeze it, no need to thaw it out 100% as long as you shredded it first. I thaw it out enough so that I can break it up a bit, then put it right in the soup!
Turkey Soup (makes 4 large servings)
Ingredients:
- 3 cups water
- 1 can cream of chicken soup, undiluted
- 1 can stewed tomatoes (I cut them up smaller)
- 2-3 cups shredded turkey
- 5 small red potatoes, peeled and cut into small cubes
- 3 carrots, peeled and chopped
- 1 medium yellow onion, finely chopped
- 1 garlic clove, minced
- 2 chicken bouillon cubes
- 1 tsp. salt (to taste)
- 1 tsp. dried basil
- 1/2 tsp. dried thyme (I love thyme, so I use a little extra!)
- 1/4 tsp. black pepper
- 1/2 tsp. poultry seasoning
- 1-1/2 c. milk
Directions:
1. Bring first 14 ingredients to a boil in a dutch oven. I whisk the cream of chicken soup and water together first until it is well blended, then I just go down the ingredients list and add them all in one by one.
2. Reduce heat and simmer, covered, stirring and tasting occasionally, at least 30 minutes or until vegetables are tender. I let it go more like 2 hours!
3. Right before serving, stir in milk. Warm through, stirring often. Serve very very warm but not boiling hot!
4. You're done! Easy!
My husband loves this soup so much, we were both genuinely sad when we ran out of leftover Thanksgiving turkey! Please try this soup, you'll be so glad you did. Have I mentioned how much we LOVE this soup??? GAH
An aside: have I mentioned how much I also love my dutch oven? I think it is out of production. I got it at Target, it is by Chefmate and I believe it is the 5 quart size. It was super cheap, I think I paid $29.99. From everything I read after the fact, it sold out like hotcakes at a firehouse breakfast. I guess I got lucky! There are two similar (read: affordable) pots that are popular, the Tramontina 6.5 Quart
and the Lodge 6-Quart Dutch Oven
Aren't they purty? Then there's always the classic Le Creuset 5 Quart Casserole
That's just a paltry $275. My Chefmate is definitely no-frills, and I'm not sure how high of a temperature you can use it inside the actual oven, but I love it nonetheless. If you ever come across one at a yard sale, or if they reissue it, snatch it up!
Hope you enjoyed the Souper Tuesday series! I can cook alright for the most part, but I am psyched at the way these soups have turned out. I think soup may be my thing. I will add the recipes to my "recipe" tab as soon as I can. In the meantime, we return to our regular baby-and-kid related programming! Stay warm, spring is coming!
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