Creamy Corn & Leftover Turkey Soup
Recipe: #25169
November 05, 2016
Categories: Turkey, Corn, Appetizers, One-Pot Meal, Christmas, Sunday Dinner, Thanksgiving, Gluten-Free, Low Carbohydrate, Low Fat, No Eggs, Non-Dairy, Kosher Meat, more
"This recipe is among my faves from the realsimpledotcom site, 1 of my best resources for easy-fix & make-ahead ideas great for weeknight meals or that easily convert to serving guests. It's both adult & kid-friendly & also a pretty cool way to use holiday leftovers or warm yourself w/comfort food on a chilly fall/winter night. This can also be used as a starter if served in smaller portions. The RealSimple site had more to say: "Canned creamed corn adds a subtle sweetness to the broth & thickens the soup w/o the need for cream. Have leftover chicken from another meal? Feel free to use it in place of the turkey. Top ea bowl w/parsley or celery leaves (on-hand from the chopped celery used in the soup)". ENJOY!"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (467 g)
- Calories 432.2
- Total Fat - 26.7 g
- Saturated Fat - 7.8 g
- Cholesterol - 91.8 mg
- Sodium - 3538.6 mg
- Total Carbohydrate - 20.1 g
- Dietary Fiber - 2.9 g
- Sugars - 2.7 g
- Protein - 30.4 g
- Calcium - 48.1 mg
- Iron - 2.7 mg
- Vitamin C - 4.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Bring chicken broth, celery & onion to a boil in a Dutch oven over med-high & boil 10 min. Stir in turkey (or chicken, if using), corn & salt; return to a boil. Reduce heat to med & simmer 5 min. Sprinkle ea serving w/chopped parsley or celery leaves as desired.
# of Servings is based on 1 1/2 cups per person as the primary part of a meal, but will chg to 8 servings of 6 ounces ea if used as a starter.
Tips
- No special items are required.
3 Reviews
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