There are so many great dishes that can be made with leftovers, when I think of a large number of leftovers, turkey and chicken seem to come to mind more often.

Cooking and storing your homemade chicken or turkey’s natural broth adds large amounts of flavor to soups, sauces, or gravy dishes. If this option isn’t available, you can still make some really good soups with the help of low-salt or no-salt chicken broth or low-salt chicken broth cubes. In fact, I enjoy doing a combination of the two. If I don’t have enough chicken broth left over for a soup, I will apply what I have and in another pot bring 2-3 cups of water to a boil and add 1/2 piece of low salt broth along with the leftover chicken broth and maybe Season with kosher salt or sea salt and add more seasonings, then mix both warm liquids as a base for my soup.

Here are some seasoning suggestions to create the base seasonings for your chicken / turkey soup.

* Fresh or dried coriander, parsley flakes

* Fresh ginger

* Fresh sliced ​​onions or chives

* Grated fresh garlic

* 1/4 pound shrimp ** Optional

Salt, lemon, pepper or white pepper to taste.

Cummin or crushed red pepper, to taste, if you like your soup spicy.

A splash of extra virgin olive oil

I will also add vegetables. If you’re in a rush, you can add a half bag of fresh frozen mixed greens. For a fresh touch of flavor, you can add a handful of clean, dried celery, kale, or spinach leaves.

Remember, the chicken / turkey is already cooked, so you may want to add a pasta or rice first to enhance or entice your soup more to your liking / taste.

My husband likes spaghetti cut into quarters and added to his soups. You can vary this recipe with different ingredient options. ~ Try adding rice, potatoes, or beans to your soup, or any other type of noodles or pasta will work just fine! Make sure to add the raw portions first as a base along with the broth water. Then you can add your seasonings, veggies, and lastly the shrimp first, simmer for 5 minutes, then the precooked chicken / turkey. Bring to a boil over medium-low heat for about 15-20 minutes, steep for 5 minutes, check for desired flavor / seasonings, and serve your soup with sliced ​​baguettes, oyster crackers, or warm flatbread. This makes two to four servings, depending on the size of your soup bowels.

I enjoy learning from you and others by continually offering me knowledge!