Leftover Turkey or Chicken Soup Recipe by Ruth Paget

Turkey or Chicken Soup Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-3 tablespoons olive oil 

-1 large chopped onion 

-3 chopped celery stalks 

-5 chopped carrots 

-1 or 2 cups of cooked turkey or cooked chicken 

-1 cup pasta or ½ cup rice or quinoa 

-32-ounce container of chicken broth 

-8 cups water 

Steps: 

1-Sauté onions, celery, and carrots in olive oil for 10 minutes. 

2-Add turkey or chicken cubes, pasta, chicken broth, and water. 

3-Bring soup to a boil and let boil for 30 minutes. Check doneness of the pasta and let boil a little longer, if needed. Pasta should be soft. 

Source: Ruth Paget – California 2023 

By Ruth Paget, author Eating Soup with Chopsticks and Marrying France

Click for Ruth Paget's Books

Tomato-Rice Soup Recipe Created by Ruth Paget

Tomato-Rice Soup Recipe Created by Ruth Paget

If you have a rice cooker, this soup is easy to make.  Just stir the cooked rice into the soup before serving.  However, making the soup with raw rice is easy, too, just a little more time consuming.

Indians say that seeds plus grains equal a protein.  The tomatoes here would be the seeds and the rice is a grain, so this soup is a hidden and tasty protein.

Freshly ground pepper tastes great with this soup.

Serves 4

Ingredients:

-1 tablespoon olive oil

-1 large chopped onion

-1 teaspoon dry garlic

-1 (15.25-ounce) can tomato sauce

-1 (32-ounce) container beef stock

-32 ounces water

-1/2 cup raw white rice

Steps:

1-Sauté the onions and garlic in the olive oil for 5 minutes in a soup pot.

2-Add tomato sauce, beef broth, water, and rice to the soup pot.

3-Bring soup to a boil and let boil for 30 minutes.

Serve warm with freshly ground pepper.

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France


Click here for:  Ruth Paget's Amazon Books

Ruth Paget Selfie