Created a new soup last night from leftovers and store bargains, and my family loved it. First, I roasted 2 turkey legs (They cost less than $2. Great freezer stock-up items.) for 1 hour, after seasoning them with garlic salt and lemon pepper. Empty three 14 oz. cans of chicken broth into a large pan, add roasted turkey cut from the bone, and heat slowly. Saute 2 cups of broccoli florets in canola oil for 4 minutes, then transfer to the soup mixture. Bring to a gentle boil. Add 8 oz. of small seashell-shaped pasta, and stir continually for 20 minutes. I then added 1 tablespoon of lemon pepper and 2 dashes of Worcestershire sauce. Makes a delicious and satisfying soup. Serve with sour dough rolls and a fresh green salad.
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