Grams Made Leftover Chicken Vegetable Soup

An easy soup made from whatever you have left in your refrigerator.

4 cans (14-½ oz. each) Chicken Broth
1 cup quick-cooking brown rice
1 large bag frozen vegetables (broccoli, cauliflower, water chestnut, peppers, onion mix)
1 large can diced tomatoes (with or without spices)
1-2 cups left-over chicken, cut up in bite-sized pieces
1 teaspoon dried parsley flakes
Any other veggies of you may have in the refrigerator

In a large saucepan or stew pot combine broth and rice. Heat to boiling over medium-high heat. Cover and cook over low heat 15 minutes or until rice is tender. Add veggies, chicken and parsley. Bring to boil. Reduce heat and simmer for 15 minutes.

I use leftover rotisserie chicken in this recipe. Use whatever you have in your fridge.

Grams Made Turkey Chili

Leftover turkey from Thanksgiving Dinner? After I've had at least one turkey, dressing and cranberry sauce sandwich, the rest of the turkey goes into this dish. It's a nice change after all that holiday food.

2 cups chopped onion
4 garlic cloves, chopped fine
1 cup chopped green pepper
1/4 cup olive oil
2(35 oz.) cans crushed tomatoes
2(15 oz.) cans kidney beans, drained
2 Tablespoons tomato paste
3/4 chicken stock or broth
2-4 Tablespoons chili powder (to taste)
1 Tablespoon ground cumin
1 Tablespoon dried hot red pepper flakes
2 teaspoon dried oregano
1 Tablespoon salt
1/2 teaspoon black pepper
3 to 4 cups of shredded, cooked turkey meat
Sugar

In a large stew pot, cook the onion and green pepper over medium high heat, stirring, until softened and beginning to brown, about 5 minutes. Add the garlic, chili powder, cumin, and red pepper flakes and cook, stirring, for a minute or two more.

Add tomatoes, tomato paste, stock, beans, oregano, salt, pepper and cooked turkey meat. Bring mixture to a simmer and reduce heat to low. Simmer, uncovered, for an hour.

Salt to taste. Add 1 to 3 teaspoons of sugar to take the edge of acidity off the tomatoes, if desired.