I’ll just sneak it in at the beginning that if you are blessed enough to still have leftover turkey (frozen leftovers at this point, perhaps?) this soup would be a most excellent avenue for it. If not, no fear, it is still very, very simple to put together, leftovers or not.
I loved this soup. Like, really loved it. Even afterwards when I was in the throes of heaven-help-me pregnancy-induced heartburn because of the tomatoes and gentle spice, I was still loving on it. And that’s saying a lot because I’ve been known to develop life-long grudges against food if they mess me up in any way, shape or form. And that’s probably all I need to say about that.
Don’t be scared of the spiciness, simply adjust according to your preference – but for the record, the 1/4 teaspoon red pepper flakes in the recipe was perfect for our family. Extremely subtle heat with deep flavor. Although my children have a love/hate relationship with the common white potato, they enjoy sweet potatoes and were all over this soup. The creamy sweetness of the potatoes combined with the mild vegetables, tender chicken, and light spiciness is a lovely combination. I served it with sharp cheddar cheese slices and these rolls.
Nutritious, filling, and just downright delicious, this soup is going into the winter-soup-rotation, that is for sure. Thanks, Kim (a MKC reader in Idaho), for sending the recipe to me!
Note: Increase the red pepper flakes if you like more heat. The 1/4 teaspoon in the recipe will give gentle and flavor but is not overly spicy (as in, my kids ate it with no problem). Ingredients Directions
Note: Increase the red pepper flakes if you like more heat. The 1/4 teaspoon in the recipe will give gentle and flavor but is not overly spicy (as in, my kids ate it with no problem).