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Easy Turkey Noodle Soup

This Easy Turkey Noodle Soup is an excellent recipe to have on hand after the holidays, as it utilize your leftover turkey’s carcass and even the gravy if you so desire. 

This Easy Turkey Noodle Soup is a great recipe to make, that utilizes the whole bird.

You can put almost any type of vegetable into this soup.

I used carrots and kale as it was what I had on hand. But really any type of vegetable will work!

EASY TURKEY NOODLES SOUP WITH CARCASS

So you probably know how good homemade chicken noodle soup is, but have you tried homemade turkey noodle soup? Well then you are in for something special. Because it is rich as it uses the whole carcus of the turkey!

If you have leftover gravy as well then you are going to want to add that in this soup too, trust me people will be begging for this recipe. It’s that good 🙂

I will typically make a BIG pot of turkey noodle soup the day after the holidays or the night of. 

This way I am not wasting any food by utilizing the leftover turkey and gravy.

What I will do is fill a stock pot up with water and then I will put the carcass from my leftover Turkey inside.

Then all there is to do is simply boil the bird for a good 30 minutes or more.

Then I will remove the bird and skim away anything that looks less appealing and use the remaining broth as my soup stock.

Now there are plenty of ways to make this kind of soup, so I’m going to give you a few options here and let you decide what works best for you.

Really you cannot go wrong with making this soup, it’s healthy and also an excellent recipe to keep on hand after the holidays when you have leftover turkey.

When I talk options, I mean you can decide what type of noodle to place in the soup and vegetables.

For the noodles there are thick or thin, large and small, options.

So the type you use totally depends on what you prefer, however I do recommend using “egg noodles” because they are much lighter and work so much better in this kind of soup.

If you are feeling under the weather, feel free to add more garlic and onions to the stock as they carry antibacterial properties and have been proven to help people get better much faster. 

I hope you give it a try and let me know what you think. Enjoy! 

Note: If you have a leftover turkey, then you can omit the chicken stock and simmer your turkey carcass for one hour in 8 cups of water, covered.

And use the turkey stock in replace if the chicken stock. Also use the leftover white turkey breast instead of buying turkey breasts as that works great too for this soup.

I am so thrilled you are reading one of my recipes, if you made this recipe I’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every Month!

Date Night, New Year's, Seafood, Slow Cooker recipes, Soups & Stews

French Onion Soup with Broiled Scallops

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This Homemade French Onion soup with scallops is simmered in a red wine, beef and chicken broth. Then topped with toasted crusty bread, gruyere cheese and then some scallops.

Looking for another way to make French Onion Soup? Try my “Instant Pot French Onion Soup“ it is a sure winner as well!

FRENCH ONION SOUP BOWLS

Should be oven safe as you will want to place the pre-made soup in them along with the cheese and fresh scallops for baking.

Your going to want to get yourself a set of some good quality oven proof bowls and then you will be in business to make the best french onion soup ever.

Typically people caramelize there onions on the stove for a minimum of 45 minutes or more, turning them often.

However if your pressed for time then you can let the slow cooker do that work for you and save you that hassle.

Now I don’t know about you but cutting 6 large onions is a pain, so another way to make this job easier is to allow your food processor do most of that work.

Of course your going to still peel each onion and cut diagonally before placing in the processor to slice.

But I promise you, it can be done in half the time this way and each onion will be cut perfectly too.

As long as you are using a good food processor such as the one I use and recommend below.

Traditionally french onion soup is topped with Gruyere cheese, however you can substitute for swiss which is similar in taste.

I like to use Gruyere through which can be found in most European markets. This recipe will make roughly 5 large bowls of french onion soup, or 6 small to medium.

So if you have any any leftovers “which is highly unlikely” unless it’s just you, then you can enjoy it over the next few days or share with those lucky enough to be around the kitchen with you.

To make this soup you will want to have a slow cooker and food processor which will saves you a ton of time.

Otherwise you can caramelize the onions on the stove top anywhere from 45 minutes to an hour stirring often till they caramelize to get the job done.

And slicing the onions by hand, but I much prefer using the food processor and slow cooker to get these tasks done.

Adding scallops on top the toasted bread and cheese is an option, not a requirement. But trust me it makes each bowl even that more special, I use medium sized scallops you can use small, medium or large.

More or less, totally depends on you, after all this is your soup, right? Serve hot directly from the oven and you will be in French Onion Soup heaven in no time!

 

Notes: Keep in mind, as with all my recipes. If you want to make more or less of this soup, simple adjust the serving size in the ingredients section above and the servings will automatically adjust for you.

I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every Month!

Slow Cooker recipes, Soups & Stews

Creamy Reuben Soup

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This Creamy Reuben Soup is low carb and absolutely delicious. If YOU like Reuben sandwiches, then your going to love this soup! 

I  grew up eating the old classic “Reuben Sandwiches” in my home. My mom used to make then from scratch for me. With spicy mustard, which was my favorite way to eat them.

This soup reminds me so much of my childhood, but only in a soup.

Image a creamy Reuben sandwich? That is this soup, and it is Amazing!

I bought 1 pound of a “pickled corn beef” a few days ago. And was looking to make something unique with it, since I wasn’t really feeling like making the typical beef brisket that you can find just about everywhere.

So I got to thinking and was like “Oh” I can make a Reuben Sandwich.

Wait better yet a Reuben Soup, now doesn’t that sound amazing?

This soup tastes just like the sandwich but it’s warm and satisfying and makes an excellent meal.

Now if you can’t find any pickled corn beef then you can pickle it yourself.

Now of course you don’t have to use a pickled corn beef to enjoy this recipe, however if you decided not to pickle it then I do suggest adding in 1 tsp of cayenne seeds to this soup.

It is mid November here in Canada and this recipe could not come at a better time for me and my partner. Actually it turned out way better than we would have ever imagined.  

Now I don’t know about you, but I do not have all night to be slaving over a stove, so instead I made this whole soup in my pressure cooker.

First I simmered the chopped onion in some butter on the browning setting, then the minced garlic.

Then simply added some flour, beef stock and the remaining ingredients into the pot. Minus the sour cream and swiss cheese and set it to cook for a good while in the pressure cooker.

Once it was cooked, I shredded the brisket in my “food processor to get the meat to be very thin as you see above.

I definitely would not skip that step as it really helps to make this soup come together.

Once the brisket has been shredded you will simply add it back to the pot along with the swiss cheese and sour cream to simmer for another 5 minutes before serving. Serve alongside some toasted “Rye Bread” enjoy! 

We love this soup so much so, that we have made it a couple more times in the past month!

Notes: Feel free to freeze this soup it works great as leftovers too. 

I am so thrilled you are reading one of my recipes, I appreciate every single one of you! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

Quick and easy recipes, Soups & Stews

Hearty Hamburger Macaroni Soup

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Good old Hearty Hamburger Noodle Soup is one of those recipes that you will want to make as soon as the weather starts to get cold. It warms the soul is healthy and can be enjoyed over a few days. 

This Hearty Hamburger Macaroni Soup is absolutely delicious. Packed with immune boosting ingredients this soup will leave you feeling good and craving more.

I can literally eat this for days, it’s that good!  I tend to make this soup in large batches and will freeze it in separate bowls to enjoy ahead of time.

Some people like to add other vegetables to this type of soup. Use what you have on hand, really almost any type of veggie goes well with beef and tomatoes.

 

I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear how it turned out! You can post a review/picture below or via Instagram and let me know. And by doing so you will be automatically entered into our seasonal CONTEST to win one of our great prizes. Winner will be notified via email within a week after the contest closes. Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

 

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Soups & Stews

Unstuffed Cabbage Roll Soup

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This Unstuffed Cabbage Roll Soup is a family favorite in my house. I like to prepare a big pot of this soup and will enjoy it over a few days. 

WHAT IS CABBAGE ROLL SOUP

It has all the same ingredients that cabbage rolls would have with stock to make it a soup.

It basically a cabbage roll done the lazy way, meaning we are not rolling the ingredients into a pre cooked cabbage leaf.

Instead we are throwing all those ingredients into a soup rather than rolling them up neat and tidy.

CAN CABBAGE ROLL SOUP BE FROZEN

Yes, it stores well as leftovers and freezes very well!

Cabbage roll soup is one of those staple soups that everyone should have in there recipe books.

It can be very healthy for you depending on the quality of ingredients you choose to use.

WHAT IS IN CABBAGE ROLL SOUP

I like to use:

  • Organic grass fed beef
  • Beef Stock
  • Whole canned tomatoes
  • Cabbage
  • 1 fresh tomato
  • Tomato Juice
  • Rice
  • Spices 

Did you know whole canned tomatoes are much better than the chopped ones?

Yes it’s true. You can read learn more about that topic on thekitchn.com

This recipe can stretch too and feed allot of people, so feel free to make a few pots and freeze them for easy enjoyment over the colder months.

IS CABBAGE ROLL SOUP KETO FRIENDLY

Yes, it is low in carbs. 

HOW TO MAKE CABBAGE ROLL SOUP

This soup can be done on the stove top as I did or if your pressed for time in your slow cooker. 

Whichever method you choose, I am sure this one will be something your family enjoys!

Also to save some times, feel free to use your food processor to chop the cabbage .

You can use the shred option which will give you more of  a shredded cabbage in the soup. 

Notes: Keep in mind, as with all my recipes. If you want to make more or less of this soup, simple adjust the serving size in the ingredients section above and the servings will automatically adjust for you. This soup can store in the fridge for up to 3 days and or freeze for up to 3 months.

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LOOKING FOR MORE CABBAGE RECIPES?

Chicken, Date Night, Dinner ideas, Skip the takeout

Portuguese Peri Peri Chicken

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Want a little spice in your life? This “Portuguese Peri Peri Chicken” is sure to hit the spot. It’s not only super simple to make it’s also one of my favorite chicken recipes of all time!! ARIBA PORTUGAL!

Wanting another tasty portuguese recipe? Try this Portuguese Beer Chicken it is AMAZING!

IS PERI PERI CHICKEN SPICY

Yes, so if your not a fan of spicy foods then you probably want to skip this meal because it uses Bird’s eye chilies.

These types of chilies are very similar to the African red chillies that are sometimes also used in this dish.

With the combination of lemon and garlic among some other spices you are sure to have a taste of the best piri piri chicken to serve tonight.

WHAT’S PERI PERI CHICKEN

Well it’s a special marinade used alot in Portuguese and South African cooking, and now of course now Worldwide.

It contains a mixture of hot chili spices that work so well with this chicken.

If you want just a plain chicken with some paprika, lemon and garlic, which is good too, I guess. Then you can omit the bird’s eye chilies, but then it won’t be Peri Peri anymore.

Otherwise you can also buy a pre made peri peri sauce, like the one in the picture below and use that alone to make this recipe. 

Also if you like the thought of having dinner served on the table in under one hour, then you’re going to be a fan of this recipe.

WHERE IS PERI PERI CHICKEN FROM

Originally it comes from Angola and Mozambique when Portuguese settlers arrived with chile peppers (known as piri-piri.

HOW TO MAKE PERI PERI CHICKEN AT HOME

  • You want to start by maranding the whole chicken in a large ziplock bag for 24 hours in advance to help with infusing the flavors more.
  • Peri peri chicken can be made in the oven or on a grill or bbq
 
I hope you give it a try, and let me know how you like it in the comments below.  Serve with a side salad and you will have yourself a great meal for 2. Till next time see you in the kitchen! 

IS PERI PERI CHICKEN HEALTHY

Yes, it contains a lot of protein and the heat from the sauce can aide in weight loss. 
 

This chicken is super tasty and takes less than an hour to prepare! 

Note: You can find these chilies at any Asian market or you can use any fresh red serrano chilies as a replacement. Please don’t mistake jalapeños for serrano peppers they are very different. Also you can buy a premade peri peri sauce and marinate your chicken in that.

I am so thrilled you are reading one of my recipes, if you made this recipe I would love to hear about it! Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every Month!

ANOTHER PORTUGESES CHICKEN RECIPE THAT I MAKE OFTEN IS BELOW! 

Portuguese Beer Chicken

 

Instant Pot, Meal Prep, Slow Cooker recipes

Beef Borscht

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This Homemade Beef Borscht is simmered in a healthy beef bone broth and is packed full of flavor. 

HOW TO MAKE BORSCHT SOUP

Borscht can be made several different ways, so it all comes down to personal preferences. But one thing is for certain, you want to use beets. Fresh is always best, however pre frozen can work too. 

Example: Borscht Soup can be made vegetarian or not. Also it can have cabbage, red beans and potatoes in it or not.

  • Can be made VEGETARIAN, and the cabbage and beets can be shredded as with my original recipes > Ukrainian Borscht
  • Can also be made with sausage, chopped potatoes and kidney beans, see that recipe here >
  • Can be made with LARGE sliced Beets, see that recipe here > Creamy Beet Soup

And of course with it can be made with beef. As you will discover in this recipe here!! 

Feel free to make a bone broth as the base for this soup, or simply use some pre made beef stock. 

Typical bone broths take hours to prepare, however with this recipe we are skipping that and doing the long stovetop simmering part in the pressure cooker. So a quick version of bone broth!

Unless you would prefer to simmer the stock on the stovetop for 4 hours, which is another option. With the pressure cooker you can have the stock done in under 15 minutes, so i’ll leave the first and important step up to you.

Or you can be real lazy here and use a good quality pre made beef stock. This all depends on the time you have and what you prefer for your homemade borscht. 

To make this soup that faster way, you will want to have a pressure cooker and at the very minimum a food processor, which will saves you a ton of time.

Otherwise you can use a grater to get the job done as well, but be prepared to put some extra work into it.

I much prefer using the food processor as I’m able to shred most of my vegetables up very finely as opposed to chunky. After all this is a soup not a stew, right? If your looking for a more chunkier borscht soup, you can have that as well. 

After all it is all about preference.

With the beef if your using “stewing beef”, simply cut it up small enough to fit in a spoon. Sunflower oil is traditionally used also, so if you have some on hand I recommend using it.

Serve alongside some crusty bread and  a dollop of sour cream and some dill and you will be in borscht heaven!

BORSCHT HOW TO SERVE

Serve alongside some crusty bread and  a dollop of sour cream if  desired! Fresh dill also goes very well in the soup or on top of each bowl served. 

WHO INVENTED BORSCHT 

Some people think Borscht soup originated in Russia, however it’s actually from the Ukraine. When searching the web and cook books, you will find there are several ways to make borscht.

Did you know that consuming bone broth is actually good for you? Yes it’s true, bone broth has many healthy benefits such as join protection, gut health, skin, immune support and even helps to detoxifies you.

Traditionally borscht is made with beef stock and chunks of beef, and to get that bone broth beef shanks are simmered in water for most of the day. Which becomes the base for the soup, if you just want to use pre-made beef stock instead you can do that also if you like.

But don’t skip on the beef chunks/stewing beef, this is what makes the borscht beef broth after all. The bright red beets and bone broth carry so many health benefits, it’s no wonder I feel so great after eating this soup for a couple of days.

This recipe will make a large pot of soup, so if you have any any leftovers “which is highly unlikely” unless it’s just you. Then you can enjoy it over the next few days or freeze it as a meal prep option for another time if desired.

Plus the flavours in this soup develop and improve overnight, so don’t be afraid to make this large batch. There are plenty of ways to preparing borscht soup, and this is my favorite way to make the beef version.

Why? Well because one it’s simpler and two it takes less time to prepare that typical stove top borscht.

Notes: Keep in mind, as with all my recipes. If you want to make more or less of this soup, simple adjust the serving size in the ingredients section above and the servings will automatically adjust for you. And save yourself time and hassle, and let your food processor chop up your beets and cabbage up, also it gives a great consistency to the soup.

Looking for a Vegetarian Borscht recipe? Check out my other recipe here for Ukrainian Borscht

Create 4 or 5 meal preps for the week with the remaining soup 

 


 

I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every Month

Chicken, Quick and easy recipes, Soups & Stews

Turkey Noodle Soup

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Well the holidays are coming to an end. And for most of us that means, having a leftover turkey in the fridge. Here is a great recipe to make, that utilizes the whole bird.

So you probably know how good homemade chicken noodle soup is, but have you tried homemade turkey noodle soup? Well then you are in for something special.

I will typically make a BIG pot of turkey noodle soup the day after the holidays or the night of. This way I am not wasting any food by utilizing the leftover turkey.

What I will do is fill a stock pot up with water and then I will put the carcass from my leftover Turkey inside. Then all there is to do is simply boil the bird for a good 30 minutes or more.

Then I will remove the bird and skim away anything that looks less appealing and use the remaining broth as my soup stock. Now there are plenty of ways to make this kind of soup, so I’m going to give you a few options here and let you decide what works best for you.

Really you cannot go wrong with making this soup, it’s healthy and also an excellent recipe to keep on hand after the holidays when you have leftover turkey. When I talk options, I mean you can decide what type of noodle to place in the soup and vegetables.

For the noodles there are thick or thin, large and small, options. So the type you use totally depends on what you prefer, however I do recommend using “egg noodles” because they are much lighter and work so much better in this kind of soup.

If you are feeling under the weather, feel free to add more garlic and onions to the stock as they carry antibacterial properties and have been proven to help people get better much faster.  I hope you give it a try and let me know what you think. Enjoy! 

 

Bubba has had enough excitement for one week and is now in a deep Turkey Slumber.

Note: If you have a leftover turkey, omit the chicken stock and boil your turkey carcass for one hour in 8 cups of water. And use the turkey stock in replace if the chicken stock. Also use the leftover white turkey breast instead of buying turkey breasts as that works great too for this soup.

 

I am so thrilled you are reading one of my recipes, if you made this recipe id love to hear about it!You can post a review, picture below or via Instagram and let me know how it turned out. And by doing so you will be automatically entered into our seasonal CONTEST to win one of our great prizes. Winner will be notified via email within a week after the contest closes. Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every Month!

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