Grace Elkus
Hands-On Time
10 Mins
Total Time
25 Mins
4 (serving size: 1½ cups)

Thanks to store-bought broth and shredded roast turkey, this 5-ingredient soup couldn’t be easier. The canned creamed corn adds a subtle sweetness to the broth, and it thickens the soup without the need for cream. Have some rotisserie chicken leftover from last night’s dinner? Feel free to use it in place of the turkey. And don’t go out of your way to prep an extra ingredient for a garnish. Top each bowl with celery leaves (you’ll have some on hand from the chopped celery in the soup) and freshly ground black pepper to make this simple supper look dinner-party ready.

How to Make It

Step 1

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.

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