Chicken/Turkish Noodle Soup - Crafted from the remaining Turkish/chicken rice with vegetables and seasoned

There are a lot of great dishes in the rest. When I think of a lot of leftovers, the most common thing is turkey and chicken.

A natural broth that cooks and preserves homemade chicken or turkey, adding a lot of flavor to soups, sauces or gravy dishes. Without this option, you can still make some great soups with low-salt or salt-free chicken soup or low-salt chicken soup. I actually like to combine the two. If I don't have enough soup left over from the chicken soup, I will apply what I have and another pot. I will bring 2-3 cups of water to boil, and add 1/2 piece of low-salt broth and the remaining chicken soup and possibly Season more Jewish salt or sea salt to add more seasonings, then mix the two warm liquids together as the basis of the soup.

Here are some seasoning suggestions for making basic seasonings for chicken/turkey soup.

*Fresh or dried parsley, parsley

*Fresh ginger

* Fresh, sliced ​​events or onions

*Fresh grated garlic

* 1/4 pound shrimp** optional

Seasoning with salt, lemon pepper or white pepper

Kang Mingming or crushed red pepper, if you like your soup spicy.

Extra virgin olive oil

I will also add vegetables. If you are in a hurry, you can add half a bag of freshly frozen mixed vegetable bags. To get a fresh taste, you can add some clean and dry spinach, kale or celery leaves.

Remember that chicken/turkey is cooked, so you may want to add pasta or rice first to increase or attract your soup to suit your taste/flavor.

My spouse likes a quarter of spaghetti and adds his soup. You can change this recipe with different ingredient selections. ~ Try adding rice, potatoes or beans to the soup, or any other type of noodles or pasta! Be sure to add the uncooked portion first as a basis and stock water. Then you can add your seasonings, vegetables, and finally add the shrimp, cook at low temperature for 5 minutes, then add the pre-cooked chicken/turkey. Let the simmer for about 15-20 minutes, let stand for 5 minutes, check the desired flavor/flavoring ' serve your soup with sliced ​​rectangular bread, oyster biscuits or warm flat bread! Depending on the size of the soup bowl, this takes about two to four copies.

I like to learn from you and others and keep providing me with knowledge!

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