My family loves soup and we eat a lot of it at my house. It's the perfect meal to make and serve with bread and have for left overs the next day. We also love left overs. Being home as a family all the time we often get to each lunch together too and the soup is easy to warm up and serve.
I made a turkey at the beginning of the week knowing that we would be having a lot of meals with the same meat ingredient. I made this soup, turkey enchilada's and a yummy Boursin Chicken bake (with turkey of course). My family does not mind eating the same type of meat for a few days in a row.
I love using fresh spinach in soup and this one especially blends the flavor of the turkey and spinach together nicely. In fact, my son told me that this is the best soup I have ever made…WOW, that from my 15 year old…thank you Drake!!!
The turkey spinach soup warmed up very nicely the next day. In fact I always love soup the next day because I think the flavors have a wonderful chance to "marry" together.
Turkey Spinach Soup
8 cups of chicken broth
2 cups of turkey pieces, chopped into small bite size pieces
1/2 cup of shredded carrots
1/2 cup of onion, I like to use half red onion and half green onion
2-3 cups of fresh, washed spinach
4 T. butter
1/4 cup of flour or a gluten free option of starch or rice flour
1 cup of cream or coconut milk
salt to taste
pepper to taste
1/2 cup shredded parmesan cheese
1 cup of shredded sharp cheddar cheese
In a large stock pot, combine broth, carrots, onions and turkey pieces. Bring to a boil to cook the carrots through.
In a small pan, melt butter and add flour. Cook for a few minutes, add cream. Cook until thickened.
Add the rue to the broth and stir. If the soup is not as thick as you would like, you can add a flour/water mixture to make it thicker.
Add the cheese and stir to melt the cheese in the soup.
Throw the fresh spinach into the soup and stir. The spinach should wilt and cook while in the soup.
Written by Sherron Watson