Creamy Turkey Soup Recipes Recipe For Stuffed

CREAMY AFTER-THANKSGIVING TURKEY SOUP

Steps:

• Place turkey carcass in a large pot or Dutch oven and cover with water. Bring to a boil. Reduce heat to medium, cover, and simmer for 1 hour. Remove carcass and allow to cool. Separate turkey meat from the bones. Cut meat into bite-size pieces; discard bones. Reserve about 12 cups turkey broth in a large bowl. Save remaining broth for another use.
• Melt butter in another large pot or Dutch oven over medium heat; cook and stir onion, carrots, and celery in melted butter until tender, about 5 minutes. Stir flour into vegetable mixture; cook and stir until smooth, about 5 minutes. Gradually stir in about 1/3 the reserved turkey broth. Bring to a boil; cook and stir until thickened, about 2 minutes.
• Stir remaining turkey broth, turkey meat, half-and-half, fettuccine, stuffing, salt, chicken bouillon, pepper, and poultry seasoning into half-and-half mixture. Reduce heat to medium-low, cover, and simmer until noodles are tender, about 10 minutes more.

CREAMY TURKEY SOUP

Steps:

• In a large kettle, saute onion and celery in butter until tender, about 10 minutes. Stir in flour and seasonings; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add turkey and carrots. Add enough broth until soup is desired consistency. Cover and simmer for 15 minutes. , Add peas; cover and simmer for 15 minutes or until vegetables are tender.

TURKEY STUFFING SOUP

Steps:

• Melt butter in a stockpot over low heat. Add celery, carrots, onion; cook and stir until tender, 8 to 10 minutes. Stir in turkey, stuffing, tomatoes, and parsley. Pour in turkey stock. Bring soup to a boil; reduce heat and simmer, partially covered, until flavors combine, about 1 hour.
• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until tender yet firm to the bite, 7 to 9 minutes. Drain.
• Scoop hot noodles into deep serving bowls; ladle soup on top.

TURKEY AND STUFFIN' SOUP

Steps:

• Preheat oven to 350 degrees F and transfer stuffing into a small baking dish. Place dish in oven and reheat 12 to 15 minutes, until warmed through.
• Heat a pot over moderate heat and add extra-virgin olive oil. Work close to the stove and add vegetables as you chop. If you are using fresh carrots, cut them into a small dice or slice thin. If you are using leftover baby carrots, cut carrots into bite-size pieces. Add celery and onion and lightly season vegetables with salt and pepper. Add bay leaf and stock and bring liquid to a boil by raising heat. Add turkey and reduce heat to simmer. Simmer until any raw vegetables are cooked until tender, about 10 minutes. Stir in the parsley, and peas, if using.
• Remove stuffing from oven. Using an ice cream scoop, place a healthy scoop of stuffing in the center of a soup bowl. Ladle soup around stuffing ball. Your soup will look like a chunky matzo ball soup. Pull spoonfuls of stuffing away as you eat through your bowl of soup.

CREAMY TURKEY SOUP

Steps:

• Saute onions and carrots in butter until soft, not brown.
• Add flour and mix well.
• Gradually add 2 cups broth and milk.
• Cook and stir until it thickens.
• Stir in remaining 3 cups broth, and all remaining ingredients.
• Simmer 10-12 minutes until noodles are tender, stirring occasionally.

CREAMY WILD RICE SOUP WITH HAM

Steps:

• In a large saucepan, bring water and salt to a boil. Add rice. Reduce heat; cover and simmer for 50-55 minutes or until tender. Remove from the heat. Let stand for 10 minutes; drain and set aside. , In a large Dutch oven or soup kettle, saute the onions, carrot and pecans in butter for 1-2 minutes. Stir in flour until blended. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the ham, pepper and wild rice. Cover and simmer for 5 minutes or until carrots are tender., Reduce heat. Add cream and heat through (do not boil). Sprinkle with green onion if desired.

CREAMY TURKEY NOODLE SOUP

Steps:

• In a large saucepan, heat butter over medium-high heat; saute carrot and celery until tender, 3-5 minutes. Stir in flour until blended; gradually add broth, cream and milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes., Stir in noodles. Reduce heat; simmer, uncovered, until noodles are al dente, 7-10 minutes, stirring occasionally. Add remaining ingredients; cook and stir until turkey is heated through and cheese is melted.

CREAMY TURKEY SOUP

Steps:

• Begin by stripping your turkey carcass of most of the meat. You will be adding it back in later!
• Place turkey carcass into a large soup kettle or Dutch oven and cover with water. Bring to a boil, reduce heat, cover and simmer for one-hour or longer. Remove carcass and reserve 10 cups of turkey broth.
• Remove turkey meat from the carcass and cut into bite-size pieces. Add more turkey, if necessary, to equal four cups.
• Melt butter in a large soup kettle or Dutch oven. Saute celery, carrots, onions, and garlic for a couple of minutes.
• Add flour and stir for a few minutes.
• Gradually add half of the reserved broth. Bring to a boil, then simmer until thickened.
• Add remaining broth, barley, corn, salt, pepper, reserved turkey, and thyme. Reduce heat; cover, and simmer for 35 minutes or until barley is tender.
• Add milk, and half-n-half, and simmer for an additional 10 minutes.

CREAMY DELICIOUS TURKEY SOUP!

Steps:

• Place turkey carcass in a soup kettle or Dutch oven and cover with water. Add in 2 bay leaves. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
• Remove carcass; cool. Set aside 3 quart broth. Remove turkey from bones and cut into bite-size pieces; set aside.
• In a soup kettle or Dutch oven, saute the onions, carrots, garlic, and celery in butter until tender. Reduce heat; stir in flour until blended. Gradually add 1 quart of reserved broth. Bring to a boil; cook and stir for 2 minutes or until thickened.
• Add cream, rice, salt, bouillon, pepper, potatoes (if using), remaining broth and reserved turkey. Reduce heat; cover and simmer for 30-35 minutes or until rice is tender.

TURKEY AND STUFFING SOUP

Steps:

• Preheat oven to 350 degrees and transfer stuffing into a small baking dish.
• Place dish in oven and reheat 12 to 15 minutes, until warmed through.
• Heat a pot over moderate heat and add extra-virgin olive oil.
• Add carrots, celery and onion and lightly season vegetables with salt and pepper.
• Add bay leaf and stock and bring liquid to a boil by raising heat.
• Add turkey and reduce heat to simmer.
• Simmer until any raw vegetables are cooked until tender, about 10 minutes.
• Stir in the parsley, and peas, if using.
• Remove stuffing from oven.
• Using an ice cream scoop, place a healthy scoop of stuffing in the center of a soup bowl.
• Ladle soup around stuffing ball.
• Pull spoonfuls of stuffing away as you eat through your bowl of soup.

CREAMY TURKEY SOUP

Steps:

• In a dutch oven or soup kettle, saute onion and celery in butter until vegetables are tender, about 10 minute.
• Stir in the flour and seasonings; gradually add milk, stirring constantly until thickened.
• Add turkey and carrots.
• Add enough broth until soup is desired consistency.
• Cover and simmer for 15 minutes.
• Add peas; cover and simmer for 15 minutes or until vegetables are tender.