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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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I developed this recipe to use up leftover turkey, but it's good with chicken too. Ingredients:
2 medium potatoes, diced |
2 celery ribs, sliced |
1 cup chopped onion |
1/4 cup butter |
3 cans chicken broth |
4 crushed chicken bouillon cubes |
2 cups water |
1 teaspoon garlic powder |
1/4 teaspoon pepper |
1/2 teaspoon thyme |
3 cups cooked cut-up turkey |
1 cup frozen peas |
3 tablespoons flour |
2 teaspoons worcestershire sauce |
additional water |
Directions:
1. In soup pot, combine first 4 ingredients.
2. Saute for 2 minutes.
3. Add broth, boullion, water, and spices.
4. Cover and cook on low for 15 minutes.
5. Add turkey and peas.
6. Bring to a boil.
7. Mix flour and worcestershire sauce with enough water to make a paste.
8. Stir into soup quickly, stirring until thickened.
9. Simmer for 5 minutes.
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