TYBEE BEACHCOMBER | JAN 2021 11
3 cans of chicken broth
1 tablespoon of minced garlic
1 tablespoon of Italian seasoning
Add a teaspoon of chopped red pepper flakes and/or cayenne pepper
Add salt and pepper to taste
Instructions:
1. Put all ingredients in your crockpot! Cook on low for 7-8 hours or on
high for 4 hours!
2. Take chicken out and shred it and place back in crockpot and let it cook
for 30 more minutes!
3. Serve in bowls and enjoy! Toppings you can add are cheese, sour
cream, yellow mustard, fresh jalapeños and/or fresh cilantro!
5. Tommy’s Left-Over Turkey Soup
Submitted by Tommy Thompson
Ingredients:
4 tbsp. butter
1 medium onion, diced
4 carrots, sliced
4 celery sticks, minced
3 cloves of garlic, minced
1 ½ lbs. cooked turkey, chopped into cubes (chicken can be substituted)
64 oz. chicken broth (more broth can be added to thin soup if desired)
2 tbsp. fresh thyme, chopped
3/4 cup lentils (should be pre-soaked overnight)
3/4 cup barley
1 parsnip, sliced
1 cup chopped parsley
Salt & pepper to taste
Directions:
1. In a large stew pot (medium heat), add butter. When butter is melted,
add onions. When onions are translucent, add carrots, celery, and garlic.
Cook until other vegetables are softened (don’t brown).
2. Add turkey, then chicken stock, parsley, thyme, barley, lentils and
parsnips, salt and pepper to taste. Allow the mixture to come to a boil, then
simmer for 30 to 40 minutes, stirring often.
3. Serve hot with crusty bread.
4. Enjoy!
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