Easy Diet Turkey Soup Recipes

30 BEST TURKEY SOUPS

30 Best Turkey Soups image

These turkey soup recipes are the best way to use up leftover turkey! From taco soup to gumbo to chowder, you'll never run out of ideas with these tasty bowls.

Provided by insanelygood

Number Of Ingredients 30

Ingredients

Thai Turkey Soup
Curried Turkey and Rice Soup
Turkey Wild Rice Soup
Slow Cooker Turkey Soup
Turkey, Sweet Potato, and Black Bean Soup
Lentil Turkey Soup
Ground Turkey Taco Soup {Stove or Slow Cooker!}
Slow Cooker Turkey Vegetable Soup
Tomato Turkey Soup with Wild Rice
Turkey Barley Soup (Slow Cooker)
Leftover Turkey Noodle Soup
Turkey Kale Soup
Turkey Gumbo with Sausage
Creamy Mexican Turkey Soup
Turkey Orzo Soup
Turkey Tortilla Soup
Turkey Bisque Soup
Turkey Soup with Poblano Peppers
Southwest Turkey Soup
Slow Cooker Turkey Chowder
Turkey Pot Pie Soup
Turkey Carcass Soup
Creamy Turkey and Dumpling Soup
Light Turkey (or Chicken) u0026amp; Corn Chowder Recipe
Keto Turkey Soup
Easy Creamy Enchilada Soup with Leftover Turkey or Chicken
Tuscan Turkey Tortellini Soup
Next Day Turkey Vegetable Soup
Mushroom Turkey Soup
Kale and Butternut Squash Turkey Soup

Steps:

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

Nutrition Facts :

EASY DIET TURKEY SOUP

Easy Diet Turkey Soup image

Make and share this Easy Diet Turkey Soup recipe from Food.com.

Provided by wheelermoto

Categories Clear Soup

Time 30m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

1 lb ground turkey
1 (15 1/4 ounce) bag frozen mixed vegetables
3 (8 ounce) cans chicken broth
1 tablespoon italian seasoning
1 teaspoon kosher salt
1 teaspoon black pepper

Steps:

brown gound turkey in pan, place in pot after browning, add remaining ingredients and bring to boil. enjoy!~.

BASIC TURKEY SOUP

Basic Turkey Soup image

Katie Koziolek of Hartland, Minnesota notes, "I simmer a rich broth using the turkey carcass, then add favorite vegetables and sometimes noodles."

Provided by Taste of Home

Categories Lunch

Time 1h

Yield 10 servings.

Number Of Ingredients 20

Ingredients

TURKEY BROTH:
1 leftover turkey carcass (from a 12-14 pound turkey)
8 cups water
1 teaspoon chicken bouillon granules
1 celery rib with leaves
1 small onion, halved
1 medium carrot
3 whole peppercorns
1 garlic clove
1 teaspoon seasoned salt
1 teaspoon dried thyme
TURKEY VEGETABLE SOUP:
8 cups turkey broth
2 teaspoons chicken bouillon granules
1/2 to 3/4 teaspoon pepper
1-1/2 cups sliced fresh carrots
1-1/2 cups sliced celery
1 cup sliced fresh green beans
3/4 cup chopped onion
4 cups diced cooked turkey

Steps:

Place all broth ingredients in a large stockpot; cover and bring to a boil. Reduce heat; simmer 25 minutes. Strain broth; discard bones and vegetables. Cool; skim fat. Use immediately for turkey vegetable soup, or refrigerate and use within 24 hours. , For soup, combine broth, bouillon, pepper and vegetables in a large stockpot. Cover and simmer until vegetables are tender, 15-20 minutes. Add turkey; heat through.

Nutrition Facts : Calories 136 calories, Fat 3g fat (1g saturated fat), Cholesterol 43mg cholesterol, Sodium 1024mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 2g fiber), Protein 19g protein.

TURKEY NOODLE SOUP FOR TWO

Turkey Noodle Soup for Two image

Doris Nehoda writes from Coos Bay, Oregon, "My husband must eat a very low-fat diet, so I'm always experimenting to find thins that will agree with his stomach, too. This easy economical recipe makes two generous servings. Sometimes I substitute chicken, or a different pasta or vegetable."

Provided by Taste of Home

Categories Lunch

Time 50m

Yield 2 servings.

Number Of Ingredients 13

Ingredients

2 cups water
3/4 cup cubed cooked turkey breast
1 celery rib with leaves, sliced
1/4 cup chopped onion
2 garlic cloves, minced
1/2 teaspoon salt
1/8 teaspoon dried marjoram
1/8 teaspoon pepper
1 bay leaf
1/2 cup cubed peeled potatoes
1/4 cup frozen peas
1/4 cup uncooked yolk-free wide noodles
Dash browning sauce, optional

Steps:

In a large saucepan, combine the first nine ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes or until celery is tender. , Add the potato, peas and noodles; cover and simmer 15 minutes longer or until potatoes are tender. Discard bay leaf. Stir in browning sauce if desired.

Nutrition Facts : Calories 156 calories, Fat 1g fat (0 saturated fat), Cholesterol 45mg cholesterol, Sodium 659mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 3g fiber), Protein 19g protein. Diabetic Exchanges

HOMEMADE TURKEY SOUP

Homemade Turkey Soup image

The guests have gone home, the dishes are done-and now the fun part begins. Turn the day after the big meal into a turkey soup-making day, when you can spend a few hours gently simmering a meaty broth and savory vegetables. The result will be a homemade creation that might soon become your black Friday tradition.

Provided by By Betty Crocker Kitchens

Categories Lunch

Time 2h55m

Yield 10

Number Of Ingredients 12

Ingredients

Carcass from cooked 10- to 12-lb turkey
3 quarts (12 cups) water
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon poultry seasoning or dried sage leaves
1 dried bay leaf
1/2 cup uncooked pearl barley
3 medium carrots, sliced (1 1/2 cups)
1 cup chopped onions
2 medium stalks celery, sliced (1 cup)
3 cups cut-up cooked turkey
2 tablespoons chopped fresh parsley leaves, if desired

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.

Nutrition Facts : Calories 140, Carbohydrate 13 g, Cholesterol 40 mg, Fiber 3 g, Protein 15 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 2 g, TransFat 0 g

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