Monday, November 26, 2012

Prepare Today Homemade- Chicken {Turkey} Noodle Soup

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What to do with all that leftover turkey?  We have been eating turkey everyday since Thanksgiving and tonight we had Chicken Noodle Soup, but with turkey instead.  This soup only takes about 30 minutes from start to finish and is creamy, warm, and delicious.

Chop the carrots, onion, and celery, simmer all the ingredients, add the noodles and cook until the noodles are done.  While the noodles were cooking I decided to make this a creamy noodle soup.  I brought to a boil a 1/2 C of Shirley J Whisk Bliss and 2 C of water, and then added it to my soup.  This step could've been done at the beginning of the recipe but I didn't think of it until I was almost done.  It's a good thing the Whisk Bliss is so easy to whip up and add to anything!!

Creamy Chicken {Turkey} Noodle Soup
4 C water
2 cans chicken broth (14oz size)
1 1/2 C shredded turkey (or chicken)
1/2 C Shirley J Whisk Bliss
1 can cream of chicken soup
3/4-1 C chopped celery (fresh or freeze dried)
3/4-1 C chopped carrots (fresh or dehydrated) 
1 small onion chopped (1/4 C dehydrated onion, reconstituted)
1 1/2t parsley flakes    
1 t Shirley J Chicken Bullion (or 2 t chicken bullion granules)
salt and pepper to taste
3 C pasta (egg noodle work great, I used rotini)

Whisk together 2 C of the water and the Shirley J Whisk Bliss.**  Bring to a boil then reduce heat.  Add remaining water and all ingredients, expect the pasta, and bring to a boil while stirring.  Reduce to a simmer, cover and let cook for 10 minutes, or until the veggies are cooked through.  Stir in the noodles and cook 5-8 minutes or until noodles are tender.  Serves 8

**To make soup without the Whisk Bliss.  Leave out 2 C of water and 1/2 C Whisk Bliss and make as directed.  Serves 6 without the added water and whisk bliss.

Serve with warm French bread.          

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