Creamy Corn and Leftover Turkey Soup

Name: Creamy Corn and Leftover Turkey Soup
Total time: 25 min
Ingredients: 4 cups chicken broth; ½ cup chopped celery (about 1 stalk); ½ cup chopped yellow onion (from 1 onion); 3 cups shredded roast turkey; 1 (14.75-oz.) can cream-style corn; ¾ teaspoon kosher salt; 1 tablespoon chopped fresh flat-leaf parsley

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Total: 25 minutes

Servings: 2.5

Cost: $5.07 /serving

Author : Pam Lolley

Ingredients

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4 cups chicken broth½ cup chopped celery (about 1 stalk)½ cup chopped yellow onion (from 1 onion)3 cups shredded roast turkey1 (14.75-oz.) can cream-style corn¾ teaspoon kosher salt1 tablespoon chopped fresh flat-leaf parsley

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Instructions

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Bring chicken broth, celery, and onion to a boil in a Dutch oven over medium-high, and boil 10 minutes. Stir in turkey, corn, and salt; return to a boil. Reduce heat to medium, and simmer 5 minutes. Sprinkle servings with parsley.