Leftover turkey and a few other ingredients make this tasty Creole Spiced Turkey Soup. It’s spicy good for you deliciousness in a bowl.
Creole inspired, it’s a bowl full of comfort food for those cold winter days, quick and easy to make with leftover turkey or chicken.
3 cups cubed cooked turkey (or chicken)
1 large onion, chopped
2 tbls olive oil
2 stalks celery, chopped
3 carrots, diced
2 tsp minced garlic
1 qt. (4 cups) chicken or turkey stock (I use turkey bone broth)
1 can (2 cups) petite diced tomatoes (I use homemade)
1 cup sliced carrots, green beans or corn (or all 3)
1 tsp salt
1/4 tsp smoked paprika
2 tbls Creole seasoning * (see below to make your own)
1 tsp oregano
2 bay leaves
pepper, to taste
1/2 cup long grain rice, cooked
Heat olive oil in a large stock pot over medium-high heat. Add celery, onions and garlic and cook 10 minutes.
Add cubed cooked turkey, stock, tomatoes, veggie of your choice, and bay leaves. Reduce heat to medium-low and simmer, covered for about 1 hour.
Add cooked rice to each bowl and ladle soup over top. I do it this way because the rice will continue to absorb the liquid if it’s cooked in the soup, so I always prefer to add it separately.
2-1/2 tbls paprika
2 tbls salt
2 tbls garlic powder
1 tbls freshly ground black pepper
1 tbls onion powder
1 tbls cayenne
1 tbls dried oregano
1 tbls dried thyme
Mix all spices together and store in a glass jar for up to 3 months.