Like many of you, this month we are attempting to scale back on trips the grocery store and use up what we already have in our pantry and freezer instead of buying more food.
Turkey, we’ve got loads of it! How about you? Are all those leftover bits of meat from Thanksgiving still in your freezer too?
Well then, I have a SUPER simple recipe for you to try. It’s so easy, I could make it with one hand tied behind my back. Well, actually I couldn’t because I need 2 hands to use the can opener… But if I had an electric can opener, I could totally make this recipe with one hand.
Rotel. It’s my new favorite thing. And this recipe rocks.
My Favorite Turkey Soup Recipe
Ingredients
3 cups cooked turkey meat, chopped {Mine was frozen, I didn’t bother to thaw it first}
8 cups water
2 carrots, sliced
4 ounces frozen spinach
1 10 ounce can of Rotel
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dried onion
1/2 teaspoon dried thyme
1 15 ounce can navy beans, drained
Instructions
Bring 3 cups of cooked turkey meat and 8 cups of water to a boil.
Reduce heat and simmer for one hour.
Skim fat if you wish {I always do}. Add carrots, spinach, Rotel, and spices and simmer for an additional 30 minutes.
Stir soup every so often.
Add navy beans and simmer for an additional 15 minutes before serving. That’s it! You’re good to go.
Molly Jo says
Bowl of this and some of the No Knead Peasant Bread? HEAVEN!
April Sazama says
We also are trying to only eat out of our freezers. But I think it will take MORE than 1 month!
Just like you, I have many, many photos-both printed and not printed. That is why one of my goals for the year is to
scrapbook at least 100 pages (with about 4-5 photos per page) That would probably take me into 2001 photos !!
This is the year of organizing everything. Every year I vow to get organized but don’t get it done. Since I am turning 67 this year, I definitely want to get this done for myself but also for my kids if they have to inherit this mess ! I must do this now.
A few of my goals include to read a few classics and non-fictions. And to watch 2 documentaries a month –Too keep my brain functioning.
Ruth says
My husband mistakenly added a can of (mild) Rotel to a batch of spaghetti sauce and I was sure it was ruined. Instead, it turned out to be the best ever! Rich and flavorful! Now we add Rotel all the time.
Do other people have “happy accidents” to share?
ann in E. oregon says
Substituting good chicken broth for the water makes for a richer, deeper flavor in chicken/turkey soups. 🙂 Your soup looks delicious! My go-to soup for leftover poultry carcass meat (usually from turkey), is a creamy, buttery chowder base with corn and rice. It was my grandmother’s recipe she called Cock-A-Doodle Chowder. 🙂
Rubie says
Recipe? Love soup with corn in it!
ann in E. oregon says
Good morning, Rubie! I’m happy to share the recipe. My grandmother’s original recipe (and the way my mom fixed it when I was a kid) did not call for rice. However, my family likes a more hearty soup, so I started adding rice and they love it!
Cock-A-Doodle Chowder
6 Tbsp. butter
6 Tbsp. flour
1 tsp. salt
1 1/2 tsp. parsley flakes
1/8 tsp. pepper
3 cups chicken stock
2 cups milk
1 1/2 -2 cups chicken or turkey (cooked and diced)
2 cans corn
3 cups cooked rice (l use brown rice)
*thyme, season salt or your favorite herb, to taste
In large pot, melt butter and stir in flour and seasonings. Gradually stir in part of the stock, whisk until smooth. Add remaining stock and all the milk. Cook over low heat until heated through, stirring frequently. Add chicken, corn and rice and heat through. Enjoy!
Dawn in California says
Recipe? Sounds Yummy!
ann in E. oregon says
Good morning, Dawn! I’m happy to share the recipe. My grandmother’s original recipe (and the way my mom fixed it when I was a kid) did not call for rice. However, my family likes a more hearty soup, so I started adding rice and they love it!
Cock-A-Doodle Chowder
6 Tbsp. butter
6 Tbsp. flour
1 tsp. salt
1 1/2 tsp. parsley flakes
1/8 tsp. pepper
3 cups chicken stock
2 cups milk
1 1/2 -2 cups chicken or turkey (cooked and diced)
2 cans corn
3 cups cooked rice (l use brown rice)
*thyme, season salt or your favorite herb, to taste
In large pot, melt butter and stir in flour and seasonings. Gradually stir in part of the stock, whisk until smooth. Add remaining stock and all the milk. Cook over low heat until heated through, stirring frequently. Add chicken, corn and rice and heat through. Enjoy!
Gee says
Or you could use turkey broth, too. After I boil the turkey carcass, I can the broth along with the small pieces of turkey that fall off during cooking. Makes a great base for soup. Just add veggies.
ann in E. oregon says
Yummy! That’s a great idea! 🙂
Cheryl says
Thank you and with no noodles will freeze wonderfully.
Jenny says
Rotel is the best! I add it to lentil soup, taco fixings, enchiladas, spaghetti sauce, chili, etc. – and combined with melted cheese (or velveta if I’m feeling like eating something really bad for me) it makes the BEST queso dip.
Mrs. M says
I know someone in this part of Texas cooks lentils because I’ve seen them in the grocery store, but I’ve never had lentil soup… well lentil anything. Would you share your recipe? (I have Rotel on hand!)
I’d be interested in any other lentil recipes from Mavis or her readers!
Deanna says
I made this with 1/2 the chicken I had in the freezer added some barely was very good. Made a 2nd batch with the other 1/2 but I used rice instead of the beans and barley Hubby liked it better ended up canning 5 quarts. will be great to have for a quick meal on a cold day thanks for sharing 🙂