*Fresh or dried coriander, parsley flakes
*Fresh, sliced onions or scallions
*Fresh, grated garlic
* 1/4 pound of shrimp** Optional
Salt, lemon pepper or white pepper to taste
Cummin or crushed red pepper, to taste, if you like your soup spicy.
A splash of extra virgin Olive Oil
I will also add vegetables. If you are in a hurry, you can add half a bag of fresh-frozen bag of mixed vegetables. For a fresh pop of flavor, you may add a handful of cleaned and dried spinach, kale or celery leaves.
Remember, the chicken/turkey is already cooked so you may first wish to add a pasta or a rice to enhance or entice your soup more to your liking/taste.
My spouse enjoys spaghetti cut in fourths and added to his soups. You can vary this recipe with different ingredient choices.~ Try adding rice, potatoes or beans to your soup, or any other type of noodle or pasta will do just fine! Making sure to add the uncooked portions first as your base along with the stock water. You may then add your seasonings,’ vegetables and lastly the shrimp first, cook for 5 minutes on low, and then the pre-cooked chicken/turkey. Let simmer on med-low heat for about 15-20 minutes, set aside for 5 minutes, check for desired taste/seasonings’ and serve your soup with sliced baguette bread, oyster crackers or warm flat bread! This makes about two to four servings, depending on the size of your soup bowels..