It’s almost time to bring out the fancy dishes, and the fabric tablecloths. A time when you can express all day how thankful you are for everything in your life. Then a few hours later, go crazy to buy things you don’t need. Yes, I am a black Friday shopper, proud of it. I really do enjoy the whole day. Thanksgiving is a nice holiday to see family, but its my buffer. After Halloween is over, I need it to be Christmas time. Of course my family enjoys the holidays with a cocktail and some food. Thanksgiving for our family is standard, turkey or ham, mashed potatoes, stuffing, ect. So forgive me for not posting the turkey recipe. I used a betty crocker one for our Friendsgiving last year. Instead I am more excited for the leftovers. They are always better the next day, more so after a day full of shopping!
Soup week may be over, but the season for soups is just starting. I have an awesome recipe for Turkey Soup. Leftover turkey is best but chicken is a good substitute. I did of course buy a turkey for this soup and not for dinner, but that is besides the point.
1 1/2-2lb cut up or shredded (leftover) chicken or turkey
1 onion, chopped
2 -3C Diced veggies – carrots, celery
2 -3 (10.5oz) cans condensed cream of chicken soup, depending on how much turkey you have.
5-6 C chicken broth
1 box wild rice
1-1 1/2 C half-and-half
Seasonings to taste – sage, thyme, pepper, minced garlic
1. Place turkey, onion, veggies, canned soup, and chicken broth in greased crockpot. Stir to mix well.
2. Cover, cook on low 7-8 hours.
3. One hour before cooking, cook up wild rice according to package directions. Add rice and half-and-half to soup. Let it cook on low until ready to serve. Add more broth if needed.