This is one of our favorite soups using leftover chicken or turkey. It’s hearty, a little zesty with loads of flavor from the bacon and bell peppers which are a must because it really boosts the taste! You could easily add mushrooms or potatoes too if you like. We like having this soup with rice.
I first made this delicious soup over 30 years ago and this slow cooker version is so much better than the original!
The original uses V8 juice but instead of store bought juice, I decided to use homemade tomato sauce and homemade salsa along with the catsup we made using a recipe from 1846. This gives the soup that zesty flavor that the V8 would otherwise do. It’s really good.
Let’s get started!
First, we are going to cook the bacon. I’ll remove half to top our soup with later.
Next, add the onion and garlic and cook until the onion is tender. This will bring more flavor to the soup and bring out the sweetness of the garlic.
Toss carrot, celery into the slow cooker, along with the bacon, onion and garlic. I add hot water to the pan to get all that goodness out and into the soup!
Add chopped leftover chicken or turkey and bell pepper.
Add broth, salsa and tomato sauce. I’m using the broth/stock that was left from roasting the chicken. I’m using homemade salsa and homemade tomato sauce. I also used 2 tbsp of homemade catsup.
Sprinkle with salt and pepper. Stir well. Place lid on and cook on low 8 hours or on high for 4 to 6 hours.
Here’s the soup after 4 hours. Stir. Cover. The carrots are nearly done, so I’ll be cooking it for another hour on high.
Soup’s ready!
Top with shredded cheese and the reserved bacon. We like to serve the soup with rice too. So good!
Slow Cooker Soup Sunday — Zesty Leftover Chicken or Turkey Soup
1/3 pkg bacon, chopped
1 onion, diced
1 garlic clove, minced
2 celery stalks, chopped
2 carrots, or 1 large carrot, chopped
Leftover cooked chicken or turkey, about 1 to 2 cups
1/2 bell pepper, diced
2 cups chicken or turkey stock or broth
1/2 cup salsa
1-1/2 cups tomato sauce
Cook the bacon. Save half to top soup with later. Add the onion and garlic and cook until the onion is tender. Toss carrot and celery into the slow cooker, along with the bacon, onion and garlic. Add hot water to the pan to get all drippings and dump into soup. Add chopped leftover chicken or turkey and bell pepper. Add broth, salsa and tomato sauce. Stir well. Place lid on and cook on low 8 hours or on high for 4 to 6 hours. Serve with shredded cheese, chives or green onion and the reserved bacon.
enjoy from Our City Homestead to yours