Ingredients
- 4 cups chicken broth
- 1/2 cup chopped celery (approx 1 stalk)
- 1/2 cup chopped onion (white or yellow, approx 1 onion)
- 375 grams cooked turkey (roast turkey or chicken, 3 cups shredded)
- 1 can (14.75 ounce) creamed corn
- 3/4 teaspoon salt
- 1 tablespoon chopped parsley (fresh)
How to Make
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Step 1: Bring chicken broth, celery & onion to a boil in a Dutch oven over med-high & boil 10 min. Stir in turkey (or chicken, if using), corn & salt; return to a boil. Reduce heat to med & simmer 5 min. Sprinkle ea serving w/chopped parsley or celery leaves as desired.
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# of Servings is based on 1 1/2 cups per person as the primary part of a meal, but will chg to 8 servings of 6 ounces ea if used as a starter.
Tips & Variations
- No special items are required.
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