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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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A simple soup that's easy to whip up on a cold winter night after work. Ingredients:
1 -2 lb smoked turkey (i use a pre-cooked jenny-o roast from the meat department) |
1 large carrot, sliced |
2 celery ribs, sliced |
3 (14 -15 ounce) cans low sodium chicken broth |
1/8 teaspoon cayenne pepper |
1/4 teaspoon fresh ground black pepper |
1/4 teaspoon asian five-spice powder or 1/4 teaspoon poultry seasoning |
Directions:
1. Chop the turkey into small cubes and place in a pot with the vegetables.
2. Add the broth and the spices. Bring to a boil, reduce the heat, and simmer until vegetables are cooked and slightly soft (about 20 minutes).
3. If desired, you can add cooked rice or egg noodles to the bowl and ladel the soup over it. Yummy! It also freezes well and is even better the next day.
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