Cooked Turkey Soup Recipes

HOMEMADE TURKEY SOUP

Steps:

• Place the turkey carcass in a stockpot; add the water, onion, salt and bay leaves. Slowly bring to a boil over low heat; cover and simmer for 2 hours., Remove carcass; cool. Strain broth and skim fat. Discard onion and bay leaves. Return broth to the pan. Add the carrots, rice, celery and chopped onion; cover and simmer until rice and vegetables are tender. , Remove turkey from bones; discard bones and cut turkey into bite-size pieces. Add turkey and cream soup to broth; heat through.

TURKEY SOUP WITH EGG NOODLES AND VEGETABLES

Steps:

• Heat oil in a large stock pot or Dutch oven over medium heat. Add leeks, carrots, garlic, and celery and saute 4 minutes, until soft. Add turkey, bay leaves, thyme, salt, and black pepper and stir to mix well. Add chicken broth and bring mixture to a boil. Reduce heat to medium-low, partially cover and simmer 10 minutes.
• Return mixture to a boil and add egg noodles. Cook 10 minutes, until egg noodles are just tender. Stir in peas and cook until peas are just heated through, about 1 minute.
• Remove from heat, discard bay leaves and stir in parsley.

TURKEY SOUP

Steps:

• In a stockpot, place turkey carcass, water and broth. Bring to a boil. Reduce heat; cover and simmer 4-5 hours. , Remove carcass from stock. Remove any meat; dice. Return to stock along with rice, onion, celery, carrots, bay leaf and poultry seasoning. Add remaining seasonings to taste. Cover; simmer over medium-low heat until rice is cooked. Discard bay leaf.

LEFTOVER TURKEY SOUP (SLOW COOKER)

Steps:

• Combine chicken broth, turkey carcass, onion quarters, carrot halves, celery halves, and bay leaves in a slow cooker.
• Cook on High for 4 hours. Carefully strain broth, discard solids, and transfer broth to a bowl. Rinse slow cooker.
• Pour broth back into slow cooker; add chopped carrots, chopped celery, and chopped onion.
• Cook on Low for 3 hours. Add penne pasta to slow cooker; cook for 2 1/2 more hours.
• Mix turkey meat and cream of mushroom soup into soup and cook for 30 more minutes.

HOMEMADE TURKEY SOUP

Steps:

• Break up turkey carcass to fit 6-quart Dutch oven. Add water, salt, pepper, poultry seasoning and bay leaf. Heat to boiling over high heat; reduce heat to low. Cover; simmer 1 hour 30 minutes.
• Skim off any residue that rises to the surface. Remove bones, meat and bay leaf from broth; cool. When cool enough to handle, remove meat from bones, and cut into bite-size pieces; reserve. Discard bones and bay leaf.
• Skim fat from broth; discard. Stir in barley. Heat to boiling; reduce heat to low. Cover; simmer 30 minutes, stirring occasionally.
• Stir in carrots, onions, celery, 3 cups cooked turkey and reserved turkey cut from bones. Simmer uncovered 20 to 25 minutes, stirring occasionally, until vegetables and barley are tender. Stir in parsley.

TURKEY SOUP FOR THE SLOW COOKER

Steps:

• Turkey Broth:.
• Put the turkey carcass in your slow cooker on Low with an onion, celery stalk,a carrot, salt and pepper,bay leaf, 1/2 poultry seasoning, 2 teaspoons chicken powder and water. Cook on Low overnight.
• Next morning, strain the both and pour it back in the slow cooker.
• Remove turkey meat from bones, set meat aside.
• Soup:.
• In the slow cooker with the broth, add onions, garlic, carrots, celery, thyme, salt and pepper.
• Cook at High for 4 hours; add turkey, noodles, and parsley.
• Cook another 1/2 hour.
• Enjoy!
• NOTE: Cooking time doesn't include the overnight that your broth is cooking.

SIMPLEST TURKEY SOUP

Steps:

• Bring stock to a boil, and season with salt and pepper. Add carrots and noodles, and return to a boil. Reduce heat, and simmer until carrots are tender and noodles are al dente, about 4 minutes. Stir in turkey, and simmer for 1 minute. Sprinkle with dill, and serve with lemon wedges.

30 BEST TURKEY SOUPS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a turkey soup in 30 minutes or less!

TURKEY SOUP

Steps:

• Put the bones in a kettle and add any leftover turkey skin.
• Add the water, giblet gravy, bay leaf, thyme, celery tops, coarsely chopped carrots, coarsely chopped onion, green part of leeks, parsley, salt and pepper. Bring to the boil and let simmer one hour. As the broth cooks, skim off and discard any scum, foam and fat that rises to the surface.
• Strain the broth into a clean kettle, discarding the solids, and skim off all fat from the top. Bring to the boil and add the diced carrots, diced celery, white part of leeks, finely chopped onion, tomatoes, zucchini and garlic. Let simmer about 10 minutes, then add the orzo. Continue cooking five minutes and add the corn kernels and cubed turkey meat. Continue cooking 15 minutes. Stir in the parsley. Serve with the grated Parmesan cheese on the side.

QUICK AND EASY TURKEY SOUP

Steps:

• In a large stock pot.
• Prepare Rice a Roni as instructed on the box (add water as called for, I add a tiny bit of olive oil, not the entire amount that it calls for, you can do either).
• Once the water has started to boil, and rice is half cooked, I add the rest of my ingredients except the milk and parsley.
• Let everything come to a low boil and turn on low to simmer for 10-15 minutes or until the rice is completely cooked.
• The rice will continue to absorb your liquids as it cooks, so right before I'm ready to serve I stir in enough milk to make it the consistency I like for soup (I prefer a thick soup!) and stir in the parsley for some color.
• Great with warm rolls or crackers!

COOKED TURKEY SOUP

Steps:

• Remove all the skin from the turkey carcass (my turkey yielded 5 ounces of skin) and reserve it for making turkey cracklings. Place all the turkey bones, juice and cooked garnishes in a large, stainless-steel stockpot with 5 quarts tap water. Bring the water to a strong boil, then skim off and discard as much of the fat and scum from the surface of the mixture as possible.
• Reduce heat and boil mixture gently, uncovered, for 2 hours. Strain. You should end up with 3 quarts of stock. If your yield is greater, boil stock until it is reduced to 3 quarts; if your yield is less, add water to bring the yield to 3 quarts.
• Rinse the stockpot and place the stock back in the pot with the vegetables. Bring the stock to a boil, reduce the heat, cover, and boil gently for 20 minutes. Add the pastina and continue to boil gently, covered, for 10 more minutes. Serve immediately, or cool completely and refrigerate, or freeze for later use.