I made this soup last night, and it was a huge hit so I thought I’d share. There’s nothing fancy about it, but it tasted good and even Johnny ate it (he hardly eats anything that isn’t sweet). If you’re wondering why there’s no picture, it’s because I didn’t take one before dinner and the soup was gone afterwards.
INGREDIENTS:
- 4 cups of water
- 1 tablespoon chicken base
- 3 large carrots
- turkey (we used the canned kind – one 11.5oz can - but leftover turkey would work great too)
- 3 stalks of celery
- 2 large potatoes
- 1 teaspoon parsley
- 1 1/2 teaspoon basil leaves
- 1/3 cup cold water
- 1 tablespoon flour
- 1 cup frozen baby peas
Start water heating and add chicken base. Peel and chop carrots and add. Add turkey and celery, chop potatoes (I left the peels on since they are supposed to have a lot of nutrition and I had the thinner-peel type) and add. Add spices. Pour the cold water into a small container with a lid that seals well. Add flour, put on lid, and shake. Add the water/flour mixture to the soup to thicken the broth a little. Simmer for 1+ hours, adding the frozen baby peas right before serving.
