TURKEY SOUP WITH EGG NOODLES AND VEGETABLES
Make the most of your leftover Thanksgiving turkey with this Turkey Soup recipe from Food Network.
Provided by Robin Miller : Food Network
Time 36m
Yield 4 servings
Number Of Ingredients 14
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.
BASIC TURKEY SOUP
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
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.
EASY TURKEY SOUP
A warming winter treat, this spicy turkey soup is a great use of Christmas leftovers - happy Boxing Day!
Provided by Good Food team
Categories Lunch, Soup, Supper
Time 35m
Number Of Ingredients 10
Steps:
- Heat the oil in a large pan, add the onion and fry for 5 minutes or so, stirring every now and then until it starts to soften.
- To make the soup, add the red pepper, ground coriander, chilli and rice and stir round the pan for about a minute. Pour in the hot stock, stir in the turkey and chickpeas and season well. Bring to the boil, cover and simmer for 8-10 minutes, until the vegetables and rice are tender. Stir in the coriander or parsley and it's ready. (The soup may now be cooled and frozen for up to 1 month.)
Nutrition Facts : Calories 291 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 27 grams carbohydrates, Fiber 4 grams fiber, Protein 27 grams protein, Sodium 1.78 milligram of sodium
TURKEY SOUP
An easy Turkey Soup recipe. A few fresh vegetables and a leftover turkey is all you'll need to create this phenomenal soup - perfect for cold nights and holiday nostalgia.
Provided by Kemp Minifie
Categories Soup/Stew Poultry turkey Vegetable Kid-Friendly Fall Winter Noodle Gourmet Small Plates
Yield Makes 6 to 10 servings
Number Of Ingredients 10
Steps:
- Pull carcass into large pieces. Combine carcass, water, and thyme in a 7- to 10-quart pot and simmer, uncovered, skimming froth, 3 hours. Discard large bones with a slotted spoon or tongs, then pour broth through a large sieve into a large bowl.
- If broth measures less than 12 cups, add water. If not, boil, uncovered, in cleaned pot until reduced to 12 cups. If using broth right away, let stand until fat rises to top, 1 to 2 minutes, then skim off and discard fat. If not using broth right away, cool, uncovered, then chill, covered, before skimming fat (it will be easier to remove when cool or cold).
- Heat oil in cleaned and dried pot over moderately high heat until hot but not smoking, then cook onions, carrots, and celery, stirring occasionally, until onions are golden, 10 to 12 minutes.
- Add broth and simmer, uncovered, until vegetables are just tender, about 10 minutes. Add noodles, peas, and turkey and simmer, stirring occasionally, until noodles are tender, about 10 minutes.
HOMEMADE TURKEY SOUP
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
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
EASY TURKEY NOODLE SOUP
Rich, homemade taste that's easy on the budget makes this chunky soup a family favorite. We enjoy it with hot bread in winter and with salad in summer. -Elaine Bickford, Las Vegas, Nevada
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 7 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, bring the broth, water, carrots, onion and celery to a boil. Reduce heat; cover and simmer for 4-6 minutes or until vegetables are crisp-tender. Add the noodles. Simmer, uncovered, for 20 minutes or until noodles are tender., Stir in turkey and peas. Combine gravy mixes and cold water until smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened.
Nutrition Facts : Calories 388 calories, Fat 7g fat (2g saturated fat), Cholesterol 89mg cholesterol, Sodium 1106mg sodium, Carbohydrate 52g carbohydrate (6g sugars, Fiber 5g fiber), Protein 28g protein.
CREAMY DELICIOUS TURKEY SOUP!
I found the base of this recipe from AllRecipes but have made this so many times and tweaked it so many times that it's not truly the original anymore. This is my absolutely FAVORITE way to use up some leftover turkey meat. Don't throw away that turkey carcass! It's imperative here. I don't think I would bother making this soup without the turkey carcass step because I feel it adds an incredible amount of flavor. I also like to add a few diced potatoes sometimes. I hope you like this as much as we do! My 2 and 4 year old LOVE it!
Provided by RedVinoGirl
Categories Poultry
Time 2h
Yield 16 , 16 serving(s)
Number Of Ingredients 14
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.
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