A quick small batch turkey or chicken soup with corn and noodles.
Turkey or Chicken and Corn Soup
Tis the season for soup!
Even though the weather has been pretty consistently inconsistent here in the Deep South.
We've been flip-flopping between freezing to humid and warm down here along the beach - and mostly warm and humid lately. But you know what they say... just wait a day or three and that's subject to change of course!
And then, of course, like the rest of the country the flu is going around down here too and it's hit pretty close to home unfortunately. Ain't nobody got time for that!
Though classic chicken noodle will always be my number one, I enjoy a wide variety of chicken soup recipes and this one is a great soup that frankly was inspired by two things. The fact that I had some real good leftover turkey broth and turkey and an Amish recipe featured by Taste of Home that I ran across somewhere one day recently.
This is a good place to insert a quick reminder... that this is a blog, not just a "recipe site," and yes, there is a difference! I want to first thank all of you who have supported my work over the years. Your notes to me are uplifting and encouraging, however, if you aren't interested in the chit chat, info, photos, tips and such in a post, as always, you'll find the complete recipe text with measurements and instructions, as well as a printable document, a little bit further down the page. Just swipe or scroll down to the bottom of the post!It's another one of those "small batch" soups, meaning it doesn't make a massive, huge pot, and the kind that I am more inclined to make these days since I love making a variety of soups and I never have enough freezer space!
Here's what you'll need.
Here's how to make my Turkey or Chicken and Corn Soup!
- Cooked chicken or turkey. This can be leftovers from a roasted turkey or chicken, a rotisserie deli chicken, or a couple of pieces of chicken that you poach.
- A quality chicken or turkey stock or broth. I'm using a little bit of turkey drippings from a turkey that I roasted, along with a carton of chicken stock. I recommend Kitchen Basics brand.
- Chicken base. While not 100% essential, it gives any soup a great boost. Just remember there is salt, so keep that in mind with any added salt you use. My standard is Better than Bouillion brand, today I'm using Mrs. Miller's soup base.
- Seasoning veggies. Specifically, a mirepoix of onions, carrots and celery. For texture I'm shredding the carrots.
- Some noodles. I'm using a homemade Kluski noodle that I've grown rather fond of, but any quality egg noodle will work.
- Some corn. Next to the chicken or turkey, corn is a big component of this soup. I used both frozen whole kernel corn for texture, along with a can of cream-style for the added creaminess.
- Butter, parsley and freshy ground black pepper, to finish.
I'm starting this soup with a mirepoix - aka onions, carrots and celery. I used my rotary slicer/grater to do the work!
I'm also starting with some of the drippings from a turkey that I had roasted and refrigerated, scraping off the accumulated top layer of fat and discarding. To this I added a quart of chicken stock for a total of 6 cups stock.
A cup of chopped onions, two ribs celery and one cup shredded carrots.
Add that to the stock and bring it up to a boil.
Reduce to simmer and cook uncovered for 15 minutes.
Add chicken soup base. While you can certainly do without this, it's used as a flavor enhancement.
I usually use a base like Better than Bouillon in a dish like this, but recently, when I ordered some Mrs. Miller's homemade noodles - because I LOVE them - I ran across this soup base and thought I'd give it a try.
It's a granular type of chicken broth-based bouillon but also contains some additional seasonings like onion and garlic powder, turmeric, celery and parsley, and unspecified "spice." I'll always lean on my Better than Bouillion, but I really like this soup base as a kitchen addition! As always, with any base or bouillon, be mindful of any additional sodium however, as salt is typically the first ingredient.
I had just enough of the aforementioned Mrs. Miller's homemade egg noodles to use in this soup so that's what I used. Now, typically I wouldn't add my noodles directly in the soup, but this is a fairly small batch soup, so this time I was a little lazy, and I did.
There is no Amish community very near me, but if there were, I would be purchasing their homemade noodles for sure as I have fallen in love with these. I'm quite spoiled now y'all!
Add noodles, corn - I'm using both frozen whole kernel corn along with a can of cream-style - a bit of dried parsley and the butter.
Simmer the soup until noodles are tender, about 10 minutes, giving it an occasional stir.
Add pepper, taste and add salt, only if needed.
For more of my favorite soup recipes, check out the collection on my Pinterest page!
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