Turkey Corn Soup

Recipe by My Healthy Fashion
I enjoy doubling this recipe to have plenty of leftovers for the freezer. This soup is the perfect hearty comfort food on a cold day after the holidays. If you don’t have any turkey leftovers, swap turkey for some cooked chicken or similar protein.
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yield: 4 servings
  • 2 stalks of celery
  • 1 large carrot
  • 4 shallots
  • 3 cups turkey (or chicken stock)
  • 1 cup cooked turkey (or chicken)
  • 1/2 cup fresh Italian parsley
  • 1 tbsp cornstarch
  • 2 tbsp cold water
  • to taste salt, pepper, garlic powder and basil
Cooking Directions
  1. Add stock to a large pot and bring to a boil. Reduce heat to medium once boiled.
  2. Mix corn starch and water in a bowl and set aside. Wash and chop celery, carrot, and shallots. Add veggies to pot. Wash and chop broccoli, parsley and a bowl of spinach. Set all aside until the end as they take less time to cook.
  3. Pour in the creamed corn and chopped turkey. Mix in the corn starch and water. Mix simmering soup and add salt and pepper, garlic powder, parsley. Once the carrots are almost cooked, add in broccoli, parsley and spinach.
  4. Cook for another 5 minutes and then reduce heat and serve. Top soup bowls with additional chopped parsley to garnish and optional hot sauce.

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Maira Gall