I know I've said this numerous times, but I'm a soup-year-round kinda gal. But that doesn't stop me from appreciating, eating, and making even more soup during January, which has been designated National Soup Month.
As a matter of fact, the past couple days worth of recipes have been leading up to this particular pot of turkey soup. Since we didn't wind up with any holiday turkey leftovers this year, I hadn't made our regular batch of turkey soup yet this season. The recipe always varies, sometimes it's Turkey and Wild Rice soup, sometimes it's Split Pea and Smoked Turkey soup, and sometimes it's Green and White Chili (go Spartans!). While the end results may be different, the recipes always start with leftover turkey meat and a turkey stock made from the carcass.
Chicken and Dumplings, or the close-as-you-get storebought variety that I used in this Creamy Ham and Greens Noodle Soup. That's the kind that I try to always keep in my freezer, and the ones that I used in this Turmeric Turkey Soup that I made in the slow cooker.
Why the addition of turmeric? Basically, it's because I've been a bit obsessed with fresh turmeric root lately. I don't often see it in stores around here, so when I do, I have to stock up. Using it is like grating a little bit of bright orange sunshine into everything!