Soup

Just a couple of soup recipes I've tried recently. Both are excellent for using up leftover chicken or turkey. ENJOY!


Spinach Florentine Soup

10 oz alfredo sauce
2 cans chicken stock
1 jar sliced sun-dried tomatoes or you can buy the dehydrated ones and rehydrate them.
1 9oz package of refrigerated cheese filled tortellini
2 C cooked chicken or turkey
6 cups of spinach
parmesan cheese


Cook tortellini according to package directions, set aside.
Combine 10 oz alfredo and 2 cans of chicken stock. Wisk until blended, bring to a boil, add tomatoes and chicken, simmer on medium heat for 5 minutes. Wilt in 6 C of spinach, add cooked tortellini.
Sprinkle parmesan on top to serve.

***I've used cooked chicken, turkey and even rotissere chicken and all of it tastes great! A jar of alfredo is more than 10 oz, so just watch that, but you can just put the whole jar in if you want***



Turkey and Wild Rice Soup

1 C sliced or grated carrots
1 C sliced mushrooms
1\2 C celery
1\2 C chopped onion
1 TB butter or margarine
1\2 C flour
2 cans chicken broth
1 can (12 oz) evaporated milk
1 1\2 C cooked rice
1 C diced cooked turkey
1\4 C slivered almonds

Melt butter in saucepan over medium heat. Add carrots, mushrooms, celery, and onion. Cook and stir until tender. Stir in flour. Gradually add broth and milk until blended. Bring to a boil. Reduce heat, simmer, uncovered 5 minutes. Stir in turkey and rice.

Meanwhile place almonds in pan, heat over med. heat until they begin to turn brown, stir almonds into soup just before serving.

***I didn't use the almonds and it was fine without them. It's faster to use minute rice, but make sure you have it ready before you start the soup! I threw in some frozen veggies because I didn't have all the fresh ones and it was fine. ***