Thanksgiving Soup Recipe Video
Ingredients
| Prepared stuffing | 6 Cup (96 tbs) | |
| Olive oil | 1 Tablespoon | |
| Carrot | 2 Medium, chopped | |
| Celery | 2 Medium, chopped | |
| Onion | 1 Medium, chopped | |
| Salt | To Taste | |
| Pepper | To Taste | |
| Bay leaf | 1 Medium | |
| Chicken stock | 2 Quart | |
| Turkey/Chicken | 1 1⁄2 Pound, cooked and diced (leftover) | |
| Parsley | 1 Tablespoon, chopped | |
| Peas | 1 Cup (16 tbs), frozen (or leftover optional) (Optional) |
Nutrition Facts
Serving size
Calories 624 Calories from Fat 253
% Daily Value*
Total Fat 28 g43.3%
Saturated Fat 6.4 g32.1%
Trans Fat 0 g
Cholesterol 91.1 mg30.4%
Sodium 1305.3 mg54.4%
Total Carbohydrates 53 g17.8%
Dietary Fiber 7.1 g28.3%
Sugars 14.9 g
Protein 38 g75.1%
Vitamin A 87.8% Vitamin C 31.8%
Calcium 9.6% Iron 23.8%
*Based on a 2000 Calorie diet
Directions
1. In a large pot, heat olive oil and add carrots, celery, onion, salt and pepper.
2. Allow the vegetables to cook over medium heat for 5 to 10 minutes, stirring constantly or until they are tender and crisp.
3. Pour in the chicken stock and add a bay leaf, allow to simmer for 10 minutes.
4. Add in turkey and peas, allow to heat for 5 more minutes or until the turkey is warm.
FINALIZING
5. Take the pot off the heat and add in the parsley before serving and remove bay leaf, stir well.
6. In a soup bowl, place a good-sized scoop of stuffing in the center.
SERVING
7. Ladle soup over the stuffing and serve hot.
Chef
