Category Archives: Cooking

Gobble, gobble, gone

soupOn this, the two-week anniversary of Thanksgiving 2013, my two turkeys have finally been laid to rest. I had collected a tub of ugly bits…the pieces that crumbled off during carving and couldn’t be presented on the serving platter, the chunks that had to be pulled off the carcass by hand because a knife wouldn’t reach…and tonight they became soup.

I stumbled across a Leftover Turkey Soup recipe years ago, probably in the Kraft Foods magazine I was getting for free at the time. It is so incredibly tasty for such a simple soup, and I almost always have all the ingredients on hand (and if I don’t have turkey leftovers, it’s just as good with chicken–I’ve even purchased a rotisserie chicken just to make the soup). The best part is it’s done in half an hour, perfect for those days when I don’t have time to keep an eye on a concoction that needs to simmer all day.

So, just in case you’re wondering to do with your own tub of ugly turkey bits, here’s the recipe:

½ c. chopped onion
1 med. carrot, sliced
1 stalk celery, sliced
1 T. vegetable oil
2 cans (14.5 oz) chicken broth
2 c. water
1 envelope Good Seasons Italian dressing mix
2 c. cubed cooked turkey (or chicken)
½ c. bite-size pasta, uncooked

Cook onion, carrot, celery in oil until tender.
Stir in broth, water, dressing mix and bring to boil.
Add turkey and pasta, cover.  Reduce heat to medium-low, simmer 10-12 min.

This recipe makes 6 one-cup servings. Personally, I believe it is a mortal sin to make soup and not have enough left over to put in the freezer, so I always double it.

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Posted by on December 12, 2013 in Cooking



100_1122I am my mama’s daughter in that neither of us knows how to make just a little bit of soup. The problem is we don’t really follow recipes when we make soup, so it’s a matter of adding some of this to a little bit of that, and oh, look, that would be nice in there, then adjusting the amount of liquid till it all looks right.

Growing up, my brother and I were in charge of doing dishes, and soup making days meant we’d better roll up our sleeves and settle in, because we were gonna be there awhile. Whenever Mom made soup, there were always two, sometimes three, huge pots to be washed, in addition to whatever utensils, cutting boards, and measuring cups she’d used in the process. She would start out with her ingredients in a large Dutch oven, but before she’d gotten all the vegetables added to the stock, she’d realize she needed more room and dig out her humongous soup pot—the one that hung off the edges of the electric coil of the stovetop and was so tall you’d scrape your knuckles on the bottom of the microwave trying to lift the lid. Occasionally even that would runneth over, and she’d have to transfer a few servings to her biggest saucepan (or on a really generous day, back to the Dutch oven) in order to have room to stir.

I try to save myself a few steps (and a lot of pot-washing) and start in my biggest pot, but by doing so, leave myself few options when the volume of soup exceeds the capacity of the vat. I usually end up with a concoction that is too heavy on the “good stuff” and way too light on liquid. I once served a bowl of chicken soup to a guest and by the time she crumbled half a dozen saltines over the top, every bit of the broth had been absorbed; she wouldn’t have missed a drop if I’d given her a fork rather than a spoon.

This heavy-handedness does have its benefits. For a couple hours’ work in the afternoon, Jim and I have tonight’s dinner, lunch a couple times during the week, three dinner-for-two-plus-the-next-day’s-lunch size buckets to put in the freezer, AND a two-quart container to share with a friend. All that’s left is to fire up the griddle to make some grilled cheese sandwiches…


Posted by on February 5, 2013 in Cooking, Food, On Me, True Life