Super Quick and Easy Turkey or Chicken soup

Another way to use up turkey leftovers is to make a super quick and easy soup. I made this tonight. I can’t waste such a tasty bird. I’m sure there are a lot of recipes out there for Chicken/Turkey soup but here is what I did.

Quick and Easy Chicken/Turkey soup

Ingredients:

Leftover Chicken or Turkey Shredded

8 cups Chicken Broth (homemade, carton or 8 c. hot water with chicken bullion cubes; follow directions on package)

2 cups hot water

2-3 celery stalks chopped

1 small white onion

a couple handfuls of baby or regular carrots, sliced

1/2 pkg egg noodles

pepper

*salt if needed*

Directions:

In a large pot over high heat add chicken broth, hot water, shredded chicken/turkey, celery, onion, carrots and pepper. Bring to a boil and reduce to a simmer. Simmer for 30-45 minutes or until carrots are cooked through. In the last 8-10 minutes of cooking add 1/2 package of egg noodles to the soup. Cook until noodles are done. Serve hot.

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Cold weather cooking

Well the weather has finely gotten a little chilly here in Oklahoma, and with chilly weather comese warm beef stew. I made beef stew the other day and plan on making this recipe a lot this winter. This is a recipe for stew mix and the stew that I make with it. But you can make your stew how you like and just use this mix instead of a store bought mix. You could measure out a couple portions of mix and give as gifts too along with recipe.

 

Beef Stew Seasoning Mix (makes 26 TBS)

Ingredients:

2 cups flour
4 teaspoons oregano
2 tablespoons basil
4 1/4 tablespoons salt
4 1/4 tablespoons black pepper
4 1/4 tablespoons garlic powder
4 1/4 tablespoons paprika
1 teaspoon cayenne pepper
2 tablespoons celery seeds
4 1/4 tablespoons onion powder
2 teaspoons rosemaryMix all dry ingredients in a ziplock bag or an air tight container, shake well.

Use 2-3 TBS per 2 lbs of meat.

Beef Stew Recipe

Ingredients:

 1.5lb-2lb stew meat

salt and pepper

couple handfuls baby carrots, or 2-3 carrots diced into 1/4 inch pieces

4-5 red potatoes, washed and cubed. (I leave the peels on but you can choose to peel them)

2-3 stalks of celery, diced

1 white onion, cut into medium size chunks

1cup frozen peas

2 TBS vegetable oil, divided

3-4 cups Beef Broth, Or 4 cups hot water and enough bullion cubes to make beef broth (proper measurements on the side of bullion cube container)

Directions:

Dry beef and season with salt and pepper. In a large heavy bottomed pot over medium-high heat  add 1 Tbs of oil to pot and place half the meat in the pot, making one even layer. Brown meat on one side (about 2-3 minutes) and take tongs to rotate pieces of meat and brown for an additional 5 minutes or so. Take this batch of meat out and place in a bowl. Add the other TBS of oil and repeat this step with remaining uncooked meat.

Return browned meat back to the pot and add, onions, carrots, celery, and potatoes, 3-4 cups beef broth and 2-3Tbs of beef stew mix. Reduce heat to medium low, cover pot and simmer for about 2 hours, checking liquid levels. If you wish you can add remaining broth into the pot. In the last 5 minutes of cooking add 1 cup frozen peas to the pot. Simmer until peas are cooked. Serve hot.

* You can also do this in a slow cooker, just brown beef as mentioned above and place all other ingredients into slow cooker. Cook on low for 8 hours or high for 4 hours.