Chicken Soup, Turkey Soup…My Way

This chicken soup, turkey soup…my way, is easy, relatively quick and oh, so delicious. This soup makes you wish it was cold and raining just so you could stay snuggled inside with a good movie and another bowl.  It tastes even better the second day.


  • Olive Oil
  • Butter
  • 1 Large Vidalia onion, chopped
  • 1 Bunch celery hearts, including the leaves, chopped
  • 3 Garlic cloves, minced
  • 1/4 tsp dried Thyme
  • 1/4 tsp dried Basil
  • McCormick roasted garlic & herb seasoning
  • Nutmeg and Tarragon
  • Chopped red and green pepper, if desired
  • Large container of baby Portabella mushrooms, sliced
  • Chicken stock, the amount depends on how much soup you wish to prepare


Click here to read my Post “Homemade Chicken Stock” and get the recipe.

  • Cubed or shredded cooked chicken or turkey, 2 cups or more (I like more)
  • Prepared brown rice, fine noodles or orzo pasta, if desired


  •  In a Dutch oven, heat 2 tbls olive oil and 1 tbls butter over medium-high heat.
  • When the butter has melted, add the chopped onion. Sprinkle a generous amount of roasted garlic & herb seasoning over the onion, stir and sauté until soft but do NOT brown.
  • Add the chopped celery hearts, garlic and any other vegetables desired such as carrots and peppers.

⇒ May I suggest…  purchase medium size organic carrots, give them a good cleaning and slice leaving the skin on.

  • Stir and sauté another 2 minutes.
  • Add a few handfuls of sliced mushrooms and stir.
  • Add chicken stock and then cubed chicken or Turkey
  • Reduce heat to low and let gently cook for about 1 hour.
  • Add a little freshly ground nutmeg and 1-2 Tbls fresh Tarragon.
  • Taste and season with S&P if needed.


At this point, add cooked brown rice, rice pilaf, cooked fine noodles, orzo or even tortellini.  Keep the soup on low heat until the rice or pasta is heated through and you are ready to serve.

⇒ May I suggest… try dumplings. Mix 2 eggs with 4 ounces of milk and add it to 1 cup flour, mixing well to combine. Add a little nutmeg and a big pinch of salt.  Let it sit for a few hours and when the soup is just about done and still simmering, rough cut the batter into strips or round spoonfuls and drop into the simmering soup. They’ll float when done.

Get creative and try adding different ingredients such as baby carrots, pearl onions or even a little spinach for flavor, health and color.  Every time I prepare this soup, it comes out a bit different, so experiment…it’s fun.


I welcome your feedback and comments.  Have a question or specific recipe request?  I’ll be happy to research and find an answer.


Click here to check out an amazing Dutch oven…it’s Calphalon and it’s on SALE!   

2 comments to Chicken Soup, Turkey Soup…My Way

  • Lanu Bennett

    Dear Karen,
    When I was going through the chicken & turkey soup, my way I was wondering what a Dutch Oven is. So its good that you show it below the post. I wonder why it is called an oven. I will just call it a pot. I will be trying your recipe for the chicken and turkey, and will tuck myself in still despite the fact that it is not raining here. Thank you for bringing out lovely recipes. My mouth is watering already. Keep up the good work.

    • Karen

      Lanu, a Dutch oven is just a big pot with a tight fitting lid, typically made out of cast iron and seasoned. There are several theories on how it got its’ name dating back as far as 1704.
      Thank you for your lovely comments and please let me know how you like the recipe…I hope you’ll visit often.

Leave a Reply

You can use these HTML tags

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>