1 (10 3/4-ounce) can cream of chicken soup, undiluted
1 (14.5-ounce) can stewed tomatoes
2 to 3 cups chopped cooked turkey
5 small potatoes, peeled and cut into 1/2-inch cubes
3 carrots, peeled and chopped
1 medium onion, chopped
1 garlic clove, minced
2 chicken bouillon cubes
1 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1/2 teaspoon poultry seasoning (optional)
1 1/2 cups milk
2 tablespoons chopped fresh cilantro
How to Make It
Bring first 13 ingredients, and, if desired, poultry seasoning, to a boil in a Dutch oven. Reduce heat; simmer, stirring occasionally, 30 minutes or until tender. Stir in milk and cilantro; cook, stirring often, just until thoroughly heated.
This is one of my family's all time favorite soup recipes. I usually omit the potatoes and use egg noodles. I've used left over roast turkey, smoked turkey, rotisserie chicken - whatever I have. Really delicious.
Delicious! Easy to make and a great way to use up leftover holiday turkey. A yummy alternative to the standard turkey noodle soup after Thanksgiving! I threw in about 1 1/2 c leftover wild rice I had on hand and I also used baby carrots.
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