November is a perfect time of the year to have a quick turkey soup recipe on hand. We are getting home from work, sports or school in the dark, it’s cold, and we’ve got so many things on our minds that we really need some comfort food we can sit down and enjoy together.
This recipe is super simple and doesn’t take long to fix. You can make the easy breadsticks (recipe below) while the soup is cooking. Two warm winners for dinner!
1 10-oz. package frozen broccoli with cheese sauce
1 12-oz. can whole kernel corn with sweet peppers, drained
(If you would like to add other canned vegetables to enhance the soup, this recipe would accommodate the additions.)
1 1/2 cups (8 oz.) chopped cooked turkey (or ham)
In a two-quart saucepan, cook broccoli wit cheese sauce in pouch according to the package directions, In the same saucepan, combine the cooked broccoli with cheese sauce, corn and turkey ( or ham). Stir in the cream.Cook until heated throughout, stirring occasionally.
While this recipe doesn’t require seasoning, it is mild enough to benefit from some added salt, pepper or other combinations of herb flavorings.
Serve immediately with breadsticks or crackers, if desired. Makes four servings. You could easily double or triple this recipe to have leftovers for Saturday’s lunch (I doubled mine, and I can hardly wait for a second tasting tomorrow).
1 egg white, slightly beaten
Preheat oven to 400 degrees. Cut each biscuit in half. Roll into pencil shape, about 4-6 inches long. Place on an ungreased cookie sheet; brush with beaten egg white. Sprinkle with salt. Bake at 400 degrees for 12-15 minutes until the breadsticks are golden brown. This should make 16 breadsticks. Use caraway, sesame or poppy seeds or Parmesan cheese in place of the salt if preferred.
Add a crunchy green salad or sliced fresh fruit, and you have a complete healthy meal. After an easy dinner like this, I can see snuggling down to watch a movie with the family or to play a board game. Cozy comfort!