Change up the way you use up leftover turkey and make my easy recipe for Potato Corn Chowder with Turkey! 

Potato Corn Chowder with Turkey

Every year I typically make the same things over and over again with my leftover turkey; traditional turkey soup, Turkey Tetrazzini, Chipotle Turkey & Black Bean Soup, and Turkey & Stuffing Dumpling Soup. I wanted to “spice” up this year’s turkey soup and make more of a “chowder”.  I used the turkey stock I made as the base in a large stock pot. I also used a package of instant mashed potatoes to thicken up and make this “chowder” cook a bit quicker. I didn’t have any more leftover mashed potatoes on hand–however, you can easily substitute leftover mashed potatoes instead of the packaged potatoes. I haven’t tested it but if I had to make an educated guess I would say to add about 2 cups of leftover mashed potatoes. That should do the trick and give you the same creamy potato consistency. And if you want to get really crazy add in a few unsealed diced potatoes on top of the packet potatoes. I didn’t do this but plan to do this the next time I make the soup to make an even heartier soup!

Potato Corn Chowder with Turkey

The secret ingredient in this soup… smoked paprika! A little goes a long way. Of course if you like a spicy soup you could always add in some red pepper flakes. Sadly, spicy food and I know longer mix. It all started last summer when I found out I was pregnant. I instantly wasn’t able to handle any spice. I worked years to build up my spicy food tolerance and just like that down the toilet… literally. I digress… if your looking for a change in the normal leftover turkey soups… this potato corn chowder with turkey is the magic recipe for you and your family!

Potato Corn Chowder with Turkey

Katie Original Recipe

Potato Corn Chowder with Turkey

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Yield: 6

Potato Corn Chowder with Turkey

Ingredients

  • 2 tbsp unsalted butter
  • 1/2 red bell pepper, diced (about 1/2 cup)
  • 1 cup carrots, diced
  • 3 stalks celery, diced
  • 1 onion, diced
  • 1/2 cup mushrooms, diced
  • 2 cups frozen corn
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp diced parsley
  • 2 oz. package of potato flakes (original mashed potatoes)
  • 8 cups turkey stock
  • 2 cups turkey, diced

Directions

  1. In a large stock pot, melt the unsalted butter, add the red bell pepper, carrots, celery, onions, mushrooms, and frozen corn. Cook on high for 5 minutes until vegetables are soft (stirring often). Then reduce to medium and cook for an additional 10 minutes (stir as often as needed--if vegetables start to stick add a little stock to the pot). Season vegetables with salt, pepper, and parsley.
  2. Add the potato flakes and mix for 30 seconds coating the vegetables with the powder flakes. Then add in the turkey stock. Stir well and add turkey. Simmer for 20 minutes--soup will begin to thicken. Ladle soup into bowls and enjoy.

Notes

Use up the leftover turkey and create a delicious tasting soup--that's not like your mama's leftover turkey soup!

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 Don’t waste the turkey carcass instead boil it down and learn how to make the most delicious and flavorful turkey stock! 

How to Make Turkey Stock

I have a public service announcement to make today. DO NOT throw away your turkey carcass. You can make the most decadent turkey stock your mouth has ever consumed, and even better it’s so easy. It is a set-it and forget it kind of endeavor. Just like I showed you how to make chicken stock from a store-bought rotisserie chicken. You can do the same thing with that prized bird you and your family just consumed.

How to Make Turkey Stock

If you don’t stuff the bird this will be a gluten free stock. Perfect for guest with allergies. I plan to make a big pot of soup the day after thanksgiving for lunch for my family and I! By making my own turkey stock I’m not only saving money but capitalizing on all those delicious flavors from the turkey carcass. After carving all the meat off the carcass (or at least as much as humanly possible) I wrap up the carcass and place it in my refrigerator for the next day. And after it’s boiled down I was able to pull any additional meat that might have been left on the carcass to put back in my soup. Later this week I’ll be sharing the most delicious turkey chowder recipe I’ve ever tasted. I can’t wait to make it for all my family. But until then… make this stock and save it to make the most delicious pot of turkey soup you’ve ever consumed!

Katie Original Recipe

How to Make Turkey Stock

Prep Time: 10 minutes

Cook Time: 2 hours, 10 minutes

Total Time: 2 hours, 20 minutes

Yield: 12 cups

How to Make Turkey Stock

Ingredients

  • 1 turkey carcass (for the purpose of this recipe I used a 6.5lb turkey breast)
  • 1 cup baby carrots
  • 3 stalks celery, sliced in 1-inch pieces
  • 1 onion, quartered
  • 1/2 cup of sliced white mushrooms
  • 1 bunch Italian Flat Leaf Parsley
  • 8 Sage leaves on stem
  • 2 tsp kosher salt
  • 1 tsp ground black pepper
  • 16 cups water

Directions

  1. Place the turkey carcass, veggies, herbs, and salt and pepper in a large stock pot. Pour 16 cups of water into the stock pot. Bring to a boil on high for about 10 minutes then reduce to low and let simmer for 2 hours (or longer).
  2. Strain the stock over a mesh strainer into a large bowl. Use stock immediately or freeze for another day.

Notes

*This recipe typically reduces down by 4 cups after simmering. If you prefer to you can strain out the vegetables and save them for your soup as well!

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 On a chilly fall day there is nothing more comforting than a hot bowl of creamy soup–no cream in this Pumpkin Butternut Squash Soup recipe, though! 

Pumpkin Butternut Squash Soup

I’m always looking for a quick and easy lunch. Even better if I can make it comfort food that doesn’t make my waste line look like I’ve been consuming lots of comfort food! I love pureed soups, and tend to always eat my fill of them on cruise ships–but rarely ever make them at home. I decided I wanted a big bowl of comfort but with out the heavy cream and all that goes with comfort food.

Pumpkin Butternut Squash Soup

I would like to call this soup fall in a bowl. The mix of pumpkin and butternut squash with a dash of nutmeg reminds you that fall is definitely here. And here in Florida we have actually had a few “fall like” days out. The cooler weather forces me to turn on the oven and make comfort food. I devoured a big bowl of this soup for about a week straight at lunch time. Some days I would pair it with a salad and other days a flatbread or sandwich.

Katie Original Recipe

Pumpkin Butternut Squash Soup

Prep Time: 5 minutes

Cook Time: 12 minutes

Total Time: 17 minutes

Yield: 6

Pumpkin Butternut Squash Soup

Ingredients

  • 1 tbsp unsalted butter
  • 2 tbsp onion, minced
  • 1 tbsp garlic, minced
  • 1 15oz pumpkin puree
  • 12 oz cooked butternut squash, frozen and thawed
  • 2 tsp ground sage
  • 1/4 tsp crushed rosemary
  • 1/4 tsp thyme leaves
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • dash of nutmeg
  • 32 oz chicken broth

Directions

  1. In a large soup pot, melt the butter on medium heat. Then add in the onion and garlic and cook for 1 minutes. Add in the pumpkin, butternut squash, and spices. Mix well and then add in the chicken broth. Mix well and cook for 10 minutes. Ladle into bowls and enjoy.
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Warm-up with a hearty bowl of chicken rotini soup. This soup utilizes a store-bought rotisserie chicken to make the stock from scratch and vegetables you have on hand adds the heartiness to this soup!

Chicken Rotini Soup

Today, happens to be national noodle day. I know, another food holiday. But there is one thing I love in life it’s pasta. I can’t give it up. I try to only eat it once a week, but I’m addicted to it. So in ode to national noodle day I’ve teamed up with a few of my blog friends to share a noodle related recipe (scroll to the bottom of this post to see all the bloggers participating). What better way to celebrate than with a big ‘ol pot of Chicken Rotini Soup.

Chicken Rotini Soup

It’s finally starting to cool down here. And when I say cool down I mean like the 70’s and 80’s. Although it was in the 60’s yesterday morning! It felt amazing. I know, stop rolling your eyes for all you reading in area’s of the world that are much cooler than our Florida “Fall” weather. The cool breeze calls for a big pot of chicken rotini soup! Nothing beats homemade soup. No can will ever replace a homemade pot of soup in my opinion. All of the soups I make take anywhere from 30 minutes to an hour. That’s it. This soup only takes 30 minutes,  and then I have an entire pot of soup that last me throughout the whole week. I love to eat soup for lunch or a small bowl before dinner. Especially if I know in advanced that my husband is gonna be late getting home. I like to eat dinner with him. So to hold me over I’ll warm up a small bowl of soup.

Chicken Rotini Soup

To make this soup gluten free just omit the rotini noodles (I know that kind of goes against national noodle day, but if you can’t eat the gluten I totally understand)! Looking for other noodle recipes? Check out all of these recipes.

Katie Original Recipe

Chicken Rotini Soup

Prep Time: 15 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 30 minutes

Yield: 10

Chicken Rotini Soup

Ingredients

  • 1 cooked rotisserie chicken (breast meat removed)
  • 2 cups baby carrots
  • 6 celery stalks, chopped
  • 1 onion, quartered
  • 1/4 cup fresh dill and parsley, lightly packed and kept whole
  • 1 tablespoon of salt
  • 1 teaspoon black pepper
  • 1 tablespoon maggie seasoning sauce
  • 2 chicken boulion cubes
  • 10 cups water
  • 2 cups cooked rotisserie chicken, shredded
  • 1 14oz. can diced tomatoes with juice
  • 1 teaspoon each, dried parsley, dill, and chives
  • 2 cups, fresh spinach, chopped
  • 1 tablespoon salt (for pasta)
  • 4 cups dried rotini pasta

Directions

  1. In a large 6-quart french oven place the cooked rotisserie chicken in the pot. Followed by carrots, celery, onions, fresh dill and parsley, salt, black pepper, jaggies seasoning, chicken bouillon cubes, and 10 cups of water. Bring to a boil and then simmer for one hour.
  2. Using a strainer over a large bowl carefully begin removing the chicken Once you've removed all the chicken from the pot begin sifting through the chicken pulling meat off the bones. The chicken will essentially fall apart in the strainer. I placed all the chicken in a bowl, shredded and at that time looked for any tiny bones that might have slipped through. Discard the carcass and place the shredded chicken back in the pot. Then pour in any broth that might have been captured in the bowl under the strainer. Add a can of diced tomatoes, the dried parsley, dill, and chives, as well as the 2 cups fresh chopped spinach. Mix and set to the side. *The spinach will begin to wilt due to the heat of the soup.
  3. In a separate pot bring water to a boil for pasta. Add one tablespoon salt and once the water comes to a boil cook the rotini pasta. Cook for 10 minutes on high heat. Drain and set pasta to the side.
  4. Ladle chicken soup into bowls and top with a few spoonfuls of rotini pasta. Store all leftovers (separately) in air-tight containers in the refrigerator for up to 5 days. Or freeze chicken soup.

Notes

Cook pasta separately to help stretch the pot of chicken soup further. Add pasta into each bowl as you ladle soup. Store pasta and chicken soup separately to maximize chicken broth.

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National Noodle Day - 12 Amazing Noodle Recipes

Check out all the other national noodle day recipes:

Domestically Speaking

Redhead Can Decorate

Town and Country Living

Yesterday on Tuesday

Cupcakes and Crinoline

Yellow Bliss Road

Setting for Four

Bombshell Bling

Clean and Scentsible

My Uncommon Slice of Suburbia

The Lily Pad Cottage


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Looking for a hearty soup that both children and adults will love? Try this easy recipe for chicken and stars soup.
Chicken and Stars Soup
 
I’m at it again… Making another pot of soup. This time it’s a kid-friendly soup. I grew up eating canned chicken and stars soup. During a recent stroll through the pasta aisle I saw a box of pastina (also known as stars) and I knew I had to make a childhood favorite of mine.
 Chicken and Stars Soup
Did you know that growing up I would eat soup for breakfast? Like every day. My mom always struggled with my pickiness and I think one day decided to let me eat soup for breakfast and the rest was history… Just about everyday I would have a bowl of soup. Most days/weeks/months it was the canned variety and occasionally my mom would have a homemade pot of soup available and I would devour it before anyone could get to it!
Chicken and Stars Soup
This chicken and stars soup is easy to make and best of all most of the contents come directly from the chicken stock I made from a $5 rotisserie chicken. If you like to make (and of course eat) soup I highly recommend you checkout my post on making your own stock from a rotisserie chicken. As the weather starts to get cooler, pack your kids or yourself a thermos full of chicken and stars soup to enjoy during lunch! Or making it for dinner and serve with a salad and crusty bread!
Katie Original Recipe
Chicken and Stars Soup

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 6-8

Chicken and Stars Soup

Ingredients

  • 2 tbsp chicken fat (or unsalted butter)
  • 2 cups, diced carrots
  • 4 stalks celery, diced
  • 1 onion, diced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 8 cups chicken stock
  • 2 cups water
  • 2 chicken bouillon cubes
  • 2 cups cooked dark chicken, shredded
  • 1 zucchini, halved and sliced
  • 1 yellow squash, halved and sliced
  • 1 cup pastina
  • 1 tsp fresh dill

Directions

  1. In a large stock pot, place the chicken fat in the pot (or butter) on medium heat until hot (about 1-2 minutes). Then add the diced carrots, celery, onions, salt, and black pepper. Cook with lid on for 10 minutes on medium-high heat. Stirring occasionally.
  2. Then add in the chicken stock, water, chicken bouillon cubes, and shredded chicken. Cook for an additional 10 minutes until soup begins to boil. Then add in the zucchini, yellow squash, pastina, and fresh dill and cook for 6 minutes. Serve soup immediately or let rest to room temperature and store in a sealed container for up to one week.
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 This is a sponsored post by Stonyfield Greek Yogurt. As always all opinions are my own. Looking to cool off during the dog-days of summer? Try my easy recipe for Chilled Cucumber and Dill Greek Yogurt Soup made with Stonyfield Greek Yogurt.

Chilled Cucumber and Dill Greek Yogurt Soup using @stonyfield yogurt #StonyfieldBlogger

I’ve always had a love for cucumbers. From as young as I could remember I would eat slice by slice as a snack. I remember in the summer months visiting my Uncle Sammy’s garden in Pittsburgh, where he grew an insane amount of tomatoes and cucumbers. I’m talking rows and rows of cucumbers and tomatoes. I think of my summers visiting his garden when I eat cucumbers and tomatoes in the summer months. Since it’s so dang hot out right now I figured a nice chilled soup would be good to cool off with. This recipe for Chilled Cucumber and Dill Greek Yogurt Soup is just what the doctor ordered and best of all it’s made in 10 minutes.

Chilled Cucumber and Dill Greek Yogurt Soup using @stonyfield yogurt #StonyfieldBlogger

All you need to make this soup is a high power blender or even a food processor. I used my food processor and it worked just fine. I may or may not have had to puree this soup in my garage while working on this recipe. My baby boy was finally napping and the last thing I was about to do was take a chance and wake him up thanks to a minute’s worth of food processing.  Instead of using sour cream, heavy cream, or milk or a combination of any one of the three I used one cup of Stonyfield Organic Plain Greek yogurt! Did you know that there are 23 grams of protein in just one serving of Greek yogurt. So you can eat this soup guilt free and meat free without having to worry about getting your serving of protein in! Cool off this summer with my super simple and quick recipe for Chilled Cucumber and Dill Greek Yogurt Soup!

Chilled Cucumber and Dill Greek Yogurt Soup using @stonyfield yogurt #StonyfieldBlogger

Looking for more chilled soup recipes? Check out the following bloggers recipes:

Quick Cold Roasted Red Pepper Soup with Greek Yogurt from Cook the Story
Pea Soup from Peaches Please
Chilled Cucumber Peach Soup from Cooking with Books
Chilled Tomatillo & Avocado Soup from The Kitchen Prep
Roasted Red Pepper Greek Yogurt Gazpacho from Take a Bite Out of Boca
Chilled Mango Raspberry Soup from It’s Yummi

Katie Original Recipe

Chilled Cucumber and Dill Greek Yogurt Soup

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 2-1/2 cups

2-1/4 cup servings

Chilled Cucumber and Dill Greek Yogurt Soup

Ingredients

  • 2 European Cucumbers, Peeled
  • 1/4 cup fresh dill, lightly packed
  • 2 tbsp red onion
  • 1 cup Stonyfield Organic Plain Greek yogurt
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp red bell pepper, finely minced

Directions

  1. Peel European cucumbers and cut in quarters. Place in food process (make sure you reserve at least 2 tablespoons of diced cucumber for garnish) along with fresh dill, red onion, Greek Yogurt, salt and black pepper.
  2. Puree for 1 minute until everything is well incorporated. Pour into two bowls and top with one tablespoons each cucumber and red bell pepper.

Notes

You can also add finely diced tomato to garnish. Add additional salt and pepper to taste.

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Summer Basil Pesto Mezzaluna Soup

I love soup. If you’ve been reading Katie’s Cucina for the past 4.5 years you should know this already. I use to make a pot of soup every single week. I would portion off the soup on a Sunday afternoon and have it with my lunch during the work week. Just in the past few week’s I’ve started making a big pot of soup each week. I’m finding that it’s an almost guaranteed way I’ll get to eat lunch with baby in tote.

Baby Ryder in his Bumbo Chair

I am all for quick and easy, and this soup came about because I was hungry after an intense workout at baby boot camp. I just started grabbing food from my pantry and refrigerator. I love a good tortellini soup and as soon as I started scouring my pantry I knew I would use the box of mezzaluna I purchased from World Market a few months back. I’ve made this soup two more times since my original creation. If I can make this soup with a then 3.5 month old bright-eyed and cooing at my feet so can you! I figured I would share a cute photo I snapped of Ryder while I was photographing this soup. He recently started sitting in his Bumbo chair. I think he likes it for the most part and it’s helping him to get the hang of sitting on his own. Of course heavily assisted.

Summer Basil Pesto Mezzaluna Soup

Katie Original Recipe

Summer Basil Pesto Mezzaluna Soup

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: 4-6

Summer Basil Pesto Mezzaluna Soup

Ingredients

  • 48 oz Chicken Stock
  • 5 oz Fresh Spinach
  • 1 tsp Lemon Juice
  • 1 Zucchini, Julianne(about 1 cup)
  • 2 cups Mezzaluna w/ Basil Pesto Filling
  • 1/8 tsp black pepper
  • 1 tsp dill, minced
  • 1 tsp parsley, minced
  • 1/4 cup green onion, sliced

Directions

  1. In a large stock pot, bring the chicken stock to a boil. Then add in the fresh spinach, lemon juice, julianned zucchini, mezzaluna, and black pepper.
  2. Cook for 10 minutes (on medium-high)until the mezzaluna is al dente. Then add in the fresh dill, parsley, and green onions, simmer on low for 5 minutes. Serve and enjoy!
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slow cooker lemon chicken orzo soup

I’m back today with a slow cooker lemon orzo soup recipe. I’ve made this recipe a few times now over the past 9 months and its been a big hit. Plus, who doesn’t love to let the slow cooker do all the work? I adore my KitchenAid Slow Cooker. It is perfect for entertaining because of the easy serve lid. Each side lifts and locks which is convenient for one-handed serving. No need to find a place to put the lid! I also love that my slow cooker has 4 temperature settings! I also love that its oval and not round. Not that it matters when you’re cooking soup, but if you’re roasting meet it’s a nice feature to have.

lemon chicken orzo soup in the slow cookerThe slow cooker lemon chicken orzo soup is chocked full of veggies, chicken, and flavor and makes enough to feed an army! I also love that it doesn’t really require a lot of ingredients. For instance, you only need 2 boneless skinless chicken breast. From the looks of the soup you would think I used a few pounds of chicken. A few veggies, nothing over the top, plus one cup of orzo pasta and you’ve got yourself a heart soup! You can prep your veggies the night before and place them in a container or a baggie to dump into the slow cooker the next morning or spend a few extra minutes in the morning prepping dinner.

Each time I’ve made this soup I’ve given a nice large container to my neighbor to enjoy. One of the times, she was sick and it just worked out perfect. Who doesn’t love a big bowl of homemade soup when your sick? So whether your up north and still battling the frigid temperatures, starting to come down with a cold, or maybe just craving a simple comforting meal; give my recipe for slow cooker lemon chicken orzo soup a try!

I created this original recipe for Food Fanatic.

Disclaimer: I’m a contributor to Food Fanatic and receive compensation for developing recipes. As always all opinions are my own.


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Cream of Asparagus Soup

Valentine’s Day is less than 2 weeks away. How the heck did this happen? Over the next week I’ll be sharing a few delicious recipes you can cook for the one you love this Valentine’s Day. Let’s start with this Cream of Asparagus Soup. You can make this right before dinner or make it ahead of time and reheat the night/day your serving it.  Just because you might not be going out to a fancy restaurant this v-day doesn’t mean you can’t make fancy food at home. If you do chose to stay home, make your meal extra special. Don’t just make a main course and dessert.

Serve several courses just as if you were dining in a 5 star restaurant (of course for a fraction of the cost). Start with a salad like my Beet, Tomato, & Artichoke Salad, then move on to Cream of Asparagus Soup, and then maybe make Steaks with Mushroom Sauce and a little Cauliflower-Leek Puree. Finish off your meal with Puff Pastry w/ Strawberries & Cream. Most of the recipes can be prepared a head of time or at least some of the ingredients can be prepared ahead of time like slicing strawberries and mushrooms, etc.

Normally, we stay home and make a meal together, which is rare since my husband is not the cook in the house, so its a nice welcomed change. It’s nice to cook together every now and then–it makes the meal that much more special. At least it does in our home. This year, since its our last kid-free Valentine’s day I’ve insisted we go out to dinner. This is the last year (for a very long time) that we won’t have to worry about getting a babysitter on Valentine’s day! I don’t care how over-priced the meal is–we are taking advantage of  our last few carefree weeks of no babysitting scheduling needed. In the 12 Valentine’s days we have celebrated together–that is something we have never had to worry about and as it crossed my mind this year I realized we need to enjoy our “last” holiday together as 2. I then started to try and imagine how different next Valentine’s day will be. I envision a baby, sitting in between us in his high chair as we take turn feeding him peas and mashed potatoes! More reasons why we are going out this Valentine’s day. But if you are in our shoes that we will be in next year–make a nice multi-course meal at home and try to enjoy a few minutes together without interruption (easier said then done as I’m told by friends with kids).

Katie Original Recipe

Cream of Asparagus Soup

Prep Time: 5 minutes

Cook Time: 35 minutes

Total Time: 40 minutes

Yield: 4

8 oz.

Cream of Asparagus Soup

Ingredients

  • 1 tbsp EVOO
  • 2 lbs Asparagus, cut 1/2 inch pieces (reserve tips)
  • 32 oz Chicken Broth
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 cup heavy cream

Directions

  1. In a large stock pot, add olive oil and 1/2 inch pieces of asparagus tips. Cook for 5 minutes on medium heat with lid on until asparagus has started to soften. Then add chicken broth to the pot. Cook on high with lid on for 25 minutes. During the last 5 minutes add the asparagus tips and cook until just tender. Remove the tips and set to the side.
  2. Once the asparagus is done, carefully pour the broth and asparagus into a blender. Blend until pureed (about 20-30 seconds). Return back to the stock pot. Add salt and pepper and heavy cream. Cook for 5 minutes on medium-high until cream has thickened and soup is hot. Serve immediately with freshly ground black pepper and steamed asparagus tips.

Notes

Feel free to strain the soup if you don't like the added texture from the pureed asparagus stalks.

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Southwestern  Chicken and Rice Soup

Looking for a spicy soup to warm your soul? I took some of my leftover Southwestern Chicken And Rice Stuffed Peppers and turned it into soup. I didn’t think anything of it. To be honest, I didn’t think I would share the recipe. After a few bites, I knew I had too. And then when my husband, Jon, proclaimed that this was the best soup I’ve ever made I knew I had to share it. He liked the soup better than the actual stuffed peppers its self.

Southwestern  Chicken and Rice Soup using leftover stuffed peppers!

Talk about the best way to repurpose one meal and make it into something totally different! If you arent’ a fan of stuffed peppers you don’t need to make the stuffed peppers. You can still make the soup. Just head on over to get the recipe for Southwestern Chicken And Rice Stuffed Peppers. Place all of that into the stock pot first (chop up the peppers  of course) and then add in the broth and julianne zucchini and squash. You will also of course want to add a little olive oil to the pan before you begin to saute the bell pepper. And maybe cook your soup a little longer than just 15 minutes with the leftover variety. Either way… I think you’ll LOVE this recipe. This Southwestern Chicken And Rice Soup is hearty and flavorful and will keep you warm this winter. Oh and in case you actually have any leftover and don’t feel like eating it again, pour the cooled off soup into a freezer bag and freeze it for another day!

Katie Original Recipe

Southwestern Chicken And Rice Soup

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: 6

Southwestern Chicken And Rice Soup

Ingredients

Directions

  1. Cut the leftover Southwestern Chicken & Rice Stuffed Peppers into bite size pieces. Add them to a large stock pot with 32 ounces of chicken broth and julianne zucchini. Mix well and bring to a boil then simmer for 15 minutes.
  2. Serve and top with fresh cilantro.
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