I love making hearty meals that store well in the freezer (great for work!). With the warm summer temperatures gone, the cooler days means that I'm working away in the kitchen.
Here's one of my favorite soup recipes - Turkey Soup.
Time needed: 2 hours - ish (it's important not to rush, you want to release the flavors through slow boiling and not burning everything to the bottom of the pot)
Ingredients:
2-3 carrots
1 small turnip
2 celery sticks
1 cup of frozen green peas
2 tetra containers of chicken broth
2 cups of turkey (of chicken)
1 cup of barley, rice, or a small cut pasta of choice
2 tablespoons of savory (or like seasoning of preference. I've subbed in oregano, basil or thyme)
2 eggs
water
pepper to taste
Directions:
1. Add chicken broth to pot. Fill one of the containers with water and add to pot. Turn on high to start boil
2. Cut up carrots, turnip, and celery and add to boiling pot when you have a rolling boil happening.
3. Add turkey or chicken, savory or substitute seasoning and pepper. Continue boil on medium heat until carrots and turnip are soft enough to cut/pierce with a fork.
4. Add barley/rice or pasta and green peas and continue to boil until soft enough to cut/pierce with a fork.
5. Turn pot on low to reduce boil. Scramble eggs in bowl with a fork. Slowly pour scrambled eggs into the pot while stirring the pot contents. This create wispy strands in the pot.
Adding eggs to the soup adds protein, and a slightly salty taste. This is why salt is not listed in the ingredients list. If you want to add salt, do so sparingly and taste as you go.
You can also substitute in potato chunks instead of a grain. However, potato doesn't freeze well, so keep that in mind in case you are planing on freezing the soup in portioned containers.
What's your go-to soup recipe? If your willing to share I'd love to try to make it!
Later Days,
Jen
Here's one of my favorite soup recipes - Turkey Soup.
Time needed: 2 hours - ish (it's important not to rush, you want to release the flavors through slow boiling and not burning everything to the bottom of the pot)
Ingredients:
2-3 carrots
1 small turnip
2 celery sticks
1 cup of frozen green peas
2 tetra containers of chicken broth
2 cups of turkey (of chicken)
1 cup of barley, rice, or a small cut pasta of choice
2 tablespoons of savory (or like seasoning of preference. I've subbed in oregano, basil or thyme)
2 eggs
water
pepper to taste
Directions:
1. Add chicken broth to pot. Fill one of the containers with water and add to pot. Turn on high to start boil
2. Cut up carrots, turnip, and celery and add to boiling pot when you have a rolling boil happening.
3. Add turkey or chicken, savory or substitute seasoning and pepper. Continue boil on medium heat until carrots and turnip are soft enough to cut/pierce with a fork.
4. Add barley/rice or pasta and green peas and continue to boil until soft enough to cut/pierce with a fork.
5. Turn pot on low to reduce boil. Scramble eggs in bowl with a fork. Slowly pour scrambled eggs into the pot while stirring the pot contents. This create wispy strands in the pot.
Adding eggs to the soup adds protein, and a slightly salty taste. This is why salt is not listed in the ingredients list. If you want to add salt, do so sparingly and taste as you go.
You can also substitute in potato chunks instead of a grain. However, potato doesn't freeze well, so keep that in mind in case you are planing on freezing the soup in portioned containers.
What's your go-to soup recipe? If your willing to share I'd love to try to make it!
Later Days,
Jen
I am going to def try this for meal prep!
ReplyDeleteAwesome! It's one of my 'go-to' for the colder months.
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