Creamy Corn and Leftover Turkey Soup
Thanks to store-bought broth and shredded roast turkey, this 5-ingredient soup couldn’t be easier. The canned creamed corn adds a subtle sweetness to the broth, and it thickens the soup without the need for cream. Have some rotisserie chicken leftover from last night’s dinner? Feel free to use it in place of the turkey. And don’t go out of your way to prep an extra ingredient for a garnish. Top each bowl with celery leaves (you’ll have some on hand from the chopped celery in the soup) and freshly ground black pepper to make this simple supper look dinner-party ready.
Ingredients
4 cups chicken broth
½ cup chopped celery (about 1 stalk)
½ cup chopped yellow onion (from 1 onion)
3 cups shredded roast turkey
1 (14.75-oz.) can cream-style corn
¾ teaspoon kosher salt
1 tablespoon chopped fresh flat-leaf parsley
Nutrition
Fiber 1.83g
Calories 255.88
Sugar 4.72g
Fat 4.10g
Cholesterol 96.60mg
Sat Fat 1.02g
Iron 1.78mg
Sodium 1677.97mg
Protein 34.38g
Calcium 34.73mg
Carbohydrate 21.57g
Directions
Bring chicken broth, celery, and onion to a boil in a Dutch oven over medium-high, and boil 10 minutes. Stir in turkey, corn, and salt; return to a boil. Reduce heat to medium, and simmer 5 minutes. Sprinkle servings with parsley.
Yields: 4 (serving size: 1½ cups)
