Hi Foodie Friends,
Sick of turkey sandwiches for lunch everyday? How about a homemade turkey soup in just 30 minutes?
Rachael Ray is the queen of 30 Minute Meals. I must’ve watched every episode of her show, it was one of my favorites and still is. Why haven’t I tried a 30 minute meal of hers in my kitchen? I really don’t know the answer to that. I was overly impressed of how quick I put together a soup, I’m talking from over the flame to my bowl fast.
We all have an abundance of vegetables leftover from Thanksgiving. Thanksgiving is the only time you see peas and carrots and a separate dish with just carrots. Am I right? Most of the time you throw them out after a couple of days. Not me, I throw them in my soup. Time saver.
Carrots, celery and onions is the Mirepoix of soups. Some may use the Holy Trinity, which is bell pepper, onion and substitutes green bell pepper for carrots. The Holy Trinity is most commonly used in Cajun cooking. Cajun Turkey Soup just popped in my head. Spice it up a bit. Hmm, I may save that recipe for another day. In this case, we would throw in our leftover carrots from Thanksgiving, and carrots usually will take the longest out of the three to soften up. There’s a few minutes chopped off right away. We have the turkey already, all you will need to do is chopped it up. Add some seasoning and chicken stock. Heat through and you have yourself a delicious 30 minute Homemade Turkey Soup. No waiting until the weekend for a good homemade soup.
Here’s my recipe for this 30 minute gem. If you have any of your very own 30 minute meals, please share, I would love to hear it!
2 cups Leftover Turkey – chopped
1 cup Leftover Cooked Carrots
1 cup Chopped Onion
1 cup Chopped Celery
1 Garlic Clove Minced
1 tbsp. Italian Seasonings
1 tbsp. Parsley
1 tsp. Salt
1 tsp. Pepper
2 boxes of Chicken Stock Low Sodium
2 cups Water
2 tbsp. Extra Virgin Olive Oil (EVOO)
In a large pot, saute the onions, celery and garlic over medium heat for about 4 minutes until softened. Add all your seasonings, salt and pepper. Add chicken stock and water. Stir and cook for about 15 minutes. Add in Turkey and Carrots. Mix all together and heat for a few more minutes. Serve hot in less than 30.
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