Now that Thanksgiving is over many cooks will be eager to whip up an easy, healthy recipe using some of the leftover turkey or chicken. This recipe can also be made with a deli-cooked bird for a quick dinner at the close of a busy work day. This soup gets rave reviews from the kids, the in-laws, and more importantly – the Hubbs!

• 1/2 stick real butter
• 2 cups chopped broccoli florets
• 1 cup diced carrots or pre-shredded carrots
• 3 stalks celery- finely chopped
• 1 sweet onion – diced
• 1 cup diced butternut squash (optional)
• 2 28oz cartons chicken broth
• 2 chicken bullion cubes (I use NOT CHICKEN brand)
• 1/2 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 teaspoons poultry seasoning
• 1 large bay leaf
• 1/2 teaspoon black pepper
• 2-3 cups cooked shredded and chopped turkey or chicken

In a large dutch oven melt the butter then add the chopped broccoli, carrots, celery, onion, and butternut squash.  Sautee over medium heat for a couple of minutes then add the chicken broth, bullion cubes, and seasonings.  Continue stirring until seasonings are well blended.  Let soup simmer over low-medium heat about 20 minutes, or until veggies are tender. Then add the chopped turkey or chicken and cook a couple more minutes before serving.  This soup can also be made a little “heartier” by decreasing some of the chicken broth and adding a pint of real cream when the chicken or turkey is added.

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