Turkey Bean Soup is Perfect for Cold Winter

Even better, you can use the meat from a deli roasted chicken or could even cube up a hunk of deli meat. However you choose to make this soup it is still easy and quick. In today's busy households, especially during this time of the year, that can be very important. So give this soup a try the next time you need a quick, easy meal.

TURKEY BEAN SOUP

1 tsp olive oil

1 small onion, chopped

1 tsp dried rosemary

1/2 tsp black pepper

1/2 lb cooked, cubed or shredded turkey (or chicken)

1 can (14-oz) fat-free reduced sodium chicken broth

1 can (14 to 15 oz) stewed tomatoes

1 can (15-oz) cannellini beans

Hot pepper sauce to taste

Heat the olive oil in a large saucepan. Add the onion and cook 4 to 5 minutes or until tender, stirring occasionally so it will not burn.

Sprinkle the rosemary and pepper over the turkey and add to the onion in the saucepan stirring to mix well. Add the broth and the tomatoes (do not drain); bring to a boil. Cover the pan, reduce heat to simmer and allow to simmer for about 10 minutes. Add the beans, stir to mix in, and cook another 10 to 15 minutes, uncovered, until the soup begins to thicken. Add hot pepper to suit your taste. Turn off heat and ladle the soup into serving bowls. Garnish with sprigs of fresh parsley, if desired.

Chicken Noodle Soup For Your Soul

Whether it has medicinal value or not, nothing can be better than a bowl of warm chicken noodles soup to brighten up your winter day and bring back the pinks to your cheeks. Here's a recipe for chicken noodles soup that includes a lot of vegetables. It's easy to make and very nutritious. Just prepare this soup and keep it in the refrigerator. Heat this and drink whenever you want a stress buster.

Ingredients required for Chicken Noodles Soup

* Chopped onions - 2
* Carrots - 3 (cut into 0.25 inch circles)
* Celery ribs - 3 (sliced to ¼ inch pieces)
* Chicken -1
* Chicken broth - 2 qt
* Vegetable oil - 2 tbsp
* Parsley - 4 sprigs plus extra to garnish
* Fresh thyme - 3 sprigs
* Bay leaf - 1
* Egg noodles - 2 cups
* Salt and pepper to taste

Pour oil in a soup pan and heat it. Saute onions, celery and carrot in the oil over medium heat and stir till the vegetables get soft. Make about eight pieces of the chicken and stir in along with the vegetables. It's important not to remove fat pads from the tail area. Add chicken broth and enough water to fully immerse the ingredients. Let this mixture boil and keep skimming the froth that comes up. Now, add the seasonings - parsley, thyme and bay leaf.