Leftover Turkey soup
Serves 5

Ingredients
5 cups water
1 3-ounce package chicken-flavored ramen noodles
2 to 3 teaspoons curry powder
1 cup sliced fresh mushrooms
2 cups cubed cooked turkey or chicken
1 medium apple, cored and coarsely chopped
1/2 cup canned sliced water chestnuts
 
Directions
1. In a large sauepan, combine water, the flavoring packet from noodles, and curry powder. Bring to boiling.
2. Break up noodles. Add noodles and mushrooms to mixture in saucepan; reduce meat. Simmer, uncovered, for 3 minutes. Stir in turkey, apple, and water chestnuts; heat through.

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Chicken Tortilla Soup
Serves 4

Ingredients
3-1/2 cups chicken broth
2 whole small chicken breasts (about 1-1/2 pounds total)
1/2 cup chopped onion
1/2 teaspoon ground cumin
1 clove garlic, minced
1 tablespoon cooking oil
1 14-1/2-ounce can tomatoes, cut up
1 8-ounce can tomato sauce
1 4-ounce can whole green chili peppers, rinsed, seeded, and cut into thin bite-size strips
1/4 cup snipped fresh cilantro or parsley
1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
6 5-1/2 inch corn tortillas
Cooking oil
1 cup shredded cheddar or Monterey Jack cheese (4 ounces)
 
Directions
1. Place broth in large saucepan or Dutch oven; add chicken. Bring to
 boiling. Reduce heat and simmer, covered, about 15 minutes or until
chicken is tender and no longer pink. Remove chicken from broth. Let
stand until cool enough to handle.
2. Skin, bone, and finely shred chicken; set aside. Discard skin and
bones. Strain broth through large sieve or colander lined with two
layers of 100-percent-cotton cheesecloth. Skim fat from broth; set
broth aside.
3. In same saucepan cook onion, cumin, and garlic in 1 tablespoon hot
 oil until onion is tender but not brown. Stir in strained broth,
undrained tomatoes, tomato sauce, chili peppers, cilantro, and oregano.
Bring to boiling. Reduce heat and simmer, covered, for 20 minutes. Stir
 in chicken; heat through.
4. Cut tortillas in half, then cut them crosswise into 1/2-inch-wide
strips. In a heavy medium skillet heat 1/4 inch of oil. Fry strips in
hot oil, half at a time, about 1 minute or until crisp and light brown
. Remove with a slotted spoon; drain on paper towels.
5. Divide tortilla strips among 4 bowls. Ladle soup over tortilla
 strips. Sprinkle each serving with cheese.
Serve immediately.

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Italian Bread Soup
Serves 4

Ingredients
8 ounces Italian flat bread (focaccia), cut into 3/4-inch cubes (4 cups)
2-1/2 cups chopped zucchini and/or yellow summer squash
3/4 cup chopped green sweet pepper
1/2 cup chopped onion
1 tablespoon olive oil
2 14-ounce cans chicken broth or 3-1/2 cups chicken Basic Soup Stock
1 14-1/2-ounce can diced tomatoes with basil, oregano, and garlic, undrained
Finely shredded Parmesan cheese (optional)
 
Directions
1. Spread bread cubes in a single layer on an ungreased baking sheet.
 Bake in a 375 degree F oven for 10 to 15 minutes or until lightly
 toasted.
2. Meanwhile, in a large saucepan cook zucchini or yellow squash, sweet
 pepper, and onion in hot oil for 5 minutes. Stir in stock or broth
and undrained tomatoes. Bring to boiling; reduce heat. Simmer,
uncovered, about 5 minutes or until vegetables are just tender.
3. Ladle soup into bowls. Top each serving with toasted bread cubes
and, if desired, Parmesan cheese.

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Lower Sodium Minestrone
Serves 4

Ingredients
3 cups water
1 cup shredded cabbage
1 medium onion, chopped
1 medium carrot, chopped
1 stalk celery, sliced
1 16-ounce jar light tomato and herb-flaroved spaghetti sauce
1 15-ounce can white kidney beans or great northern beans, rinsed and drained
1 small zucchini, halved lengthwise and sliced
1/3 cup packaged dried small shell pasta
1/8 teaspoon salt
4 teaspoons grated Parmesan cheese
 
Directions
1. In a large saucepan or Dutch oven combine the water, cabbage, onion,
 carrot, and celery. Bring to boiling; reduce heat to medium. Cook,
 covered, for 10 to 15 minutes or until vegetables are tender.
2. Add spaghetti sauce, kidney or great northern beans, zucchini,
 uncooked pasta, and salt. Return to boiling; reduce heat. Simmer,
 covered, for 10 to 15 minutes more or until vegetables and pasta are
 tender. Sprinkle each serving with 1 teaspoon of the Parmesan cheese.

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