Thai coconut soup with turkey meatballs 26 ratings lean and thrifty, turkey mince makes a great substitute for chicken in this spicy asian noodle soup

Leftover turkey in soup. Cook, stirring frequently, until the vegetables are softened, about 5 minutes. Add cubed turkey, corn, and heavy cream. Whisk together or blend the half and half.

Add the garlic and thyme and cook an additional 2 minutes. Bring the soup to a simmer and cook, stirring occasionally to prevent sticking,. Step 2 slowly stir in the stock, rosemary, salt, thyme, oregano, and black pepper and bring to a boil.

Add the carrots, celery, and onion. You can even use butter as long as you cook it on a lower heat setting. This recipe is a great way to use up leftover turkey and vegetables like potatoes, carrots, celery, and onion.

Cook 2 to 3 minutes, or until onions. Sprinkle with chives and serve. Cook, covered for 30 minutes, up to all day, tasting occasionally to adjust seasonings.

Web start by gently cooking your onions, carrots and celery until softened but not colored. Add the remaining ingredients, stirring to combine. Add vegetables and rice, simmer.

Stir in the garlic, bay leaf, salt and pepper, add the diced tomatoes and chicken stock and bring to the boil. As the bones break down, they add a lovely richness to the broth. (turn heat to medium if browning too quickly and add remaining 1 tbsp.