SIMPLE CHICKEN/TURKEY SOUP

 Friday morning we attended the dedication ceremony of our newly opened library about a mile from us. We are really fortunate in Kansas City and the surrounding area to have a library system called the Mid-Continent Public Library that covers three counties - Platte, Clay, and Jackson counties. The city limits of Kansas City is in all three counties but the library system covers many more cities in these three counties. 

The library near us was thirty years old and needed updating and enlarged so after voters approved tax money to build a newer, considerably larger state-of-the-arts library a mile or two away and right down the road from us. Green Hills Library Center is the result. The Culinary Center is the only one in the region and will open next year. It is going to be really spectacular. I am so looking forward to it. At the bottom of this post I will share some pictures of my first visit with grandkids Madison and Tyler. They were so excited about going as they watched it being built every time we drove past it this year.

We ran an errand to Menards afterwards and then went home to make some turkey soup with the leftover turkey from our belated Thanksgiving. Wayne immediately started looking for a recipe but I stopped him with, "Wait! I have a recipe I recently found that I wanted to try."

Finding the recipe our turkey noodle soup became a chicken soup using turkey instead of chicken. I had started cooking some rotini to use in place of the noodles but then changed my mind when I read the recipe and saw the ingredients especially the mixed vegetables. (I told Wayne he could just eat them with some butter.) 

Jump to the end by the time the soup was finished I had dished out some for him and added the cooked pasta. So the simple chicken soup turned into still a simple recipe but not exactly what the recipe intended. BUT it is very delicious. AND the little bit of turkey we had leftover after a couple of cold turkey sandwiches made us meals for several days.

PRINT RECIPE.

SIMPLE CHICKEN/TURKEY SOUP

2     cans (14.5 ounces each) chicken broth. (I made my own broth using chicken bouillon cubes and hot water) 

1     tablespoon dried minced onion

1     package frozen mixed vegetables

2     cups cubed cooked chicken breast or turkey

2     cans (10 ounces each) condensed cream of chicken soup, undiluted (low sodium)

1     teaspoon Nature Seasons

In a large saucepan, bring the broth and onion to a boil. Reduce heat.

Add the vegetables; cover and cook for 6 to 8 minutes or until crisp-tender.

Stir in the chicken or turkey and soup;

add seasoning

heat through.

I cooked 1 cup of chickpea rotini and

added it to some of the soup and then

added the rest of the soup to it. The turkey I used was smoked turkey our son Patrick made for our Thanksgiving so it gave the soup an extra yummy taste to it. 

At the dedication we learned that the fork outside the front of the library is the fifth largest fork on display in the nation.

Cups hanging over the "cafe" which is opening in January. 

The kids found books and they wanted to read them to me. I'M MY OWN DOG by David Ezra Stein was the cutest book and I would highly recommend it. It is told from the dog's point of view.