Hearty Cheese And Turkey Soup Recipes

HEARTY CHEESE SOUP

Hearty Cheese Soup image

This soup is a stick-to-the-ribs pleaser. Chunky and cheesy, this rich, creamy soup is simply wonderful during cold winter months. If your family prefers the flavors of cheeseburger soup, substitute lean ground beef for the ground turkey. -Cathy Smith, Amarillo, Texas

Provided by Taste of Home

Categories Lunch

Time 50m

Yield 10 servings.

Number Of Ingredients 14

Ingredients

1 pound lean ground turkey
3/4 cup chopped onion
4 cups diced peeled potatoes
4 cups reduced-sodium chicken broth
3/4 cup shredded carrots
3/4 cup diced celery
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried parsley flakes
1/2 teaspoon pepper
1/4 cup all-purpose flour
1-1/2 cups fat-free milk
6 ounces reduced-fat Velveeta, cubed
1/4 cup reduced-fat sour cream

Steps:

In a nonstick skillet, cook turkey and onion over medium heat until meat is no longer pink, breaking it into crumbles; drain. Add the potatoes, broth, carrots, celery, salt, basil, parsley and pepper. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until vegetables are tender., In a small bowl, combine flour and milk until smooth; stir into soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat to low; add the cheese. Cook and stir until cheese is melted. Remove from the heat; stir in sour cream.

Nutrition Facts : Calories 208 calories, Fat 6g fat (3g saturated fat), Cholesterol 46mg cholesterol, Sodium 833mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 2g fiber), Protein 16g protein. Diabetic Exchanges

LEFTOVER TURKEY & CHEESE CREAMY SOUP

Leftover Turkey & Cheese Creamy Soup image

I love love this recipe! It starts with the basic white sauce, which I learned in Foods class, but I added to it with some leftover Thanksgiving turkey and cheese. Enjoy!

Provided by iliketocookandeat

Categories Whole Turkey

Time 10m

Yield 2 cups, 2 serving(s)

Number Of Ingredients 10

Ingredients

4 tablespoons butter
4 tablespoons flour
1 cup milk, combined with broth
1 cup chicken broth, combined with milk
1/2 cup cheddar cheese (or whatever cheese you like) or 1/2 cup fiesta blend cheese cheese (or whatever cheese you like)
1/2 cup leftover turkey
1 dash marjoram
1 dash garlic powder
1 dash salt
1/2 medium tortilla, sliced

Steps:

Preheat oven to 350 degrees.
Melt butter in sauce pan over medium heat.
Gradually stir in flour. Cook 2-4 minutes.
While cooking, place tortilla slices on a cooking sheet. Sprinkle salt on the slices. Bake for 6 minutes.
VERY GRADUALLY add milk/broth mixture to the butter and flour roux, stirring constantly until thick.
Add turkey, cheese, marjoram, garlic powder, and salt.
Serve warm with tortilla slices.

HEARTY TURKEY 'N' RICE SOUP

Hearty Turkey 'n' Rice Soup image

Use the leftover cooked turkey in the fridge to speed up dinner. You'll be ladling up bowlfuls of goodness in only 30 minutes. -Maggie Brewer, Canandaigua, New York

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

1 teaspoon butter
1 celery rib, sliced
1 medium carrot, sliced
1/2 cup chopped fresh mushrooms
2 cups chicken or turkey broth
12 ounces Velveeta, cubed
1-1/2 cups cubed cooked turkey
1-1/2 cups cooked rice
2 teaspoons chicken bouillon granules
1/2 teaspoon celery salt
1/4 teaspoon pepper

Steps:

In a large saucepan, melt butter over medium-high heat. Add celery, carrot and mushrooms; cook and stir 6-8 minutes or until tender. Stir in broth, cheese, turkey, rice, bouillon, celery salt and pepper. Cook and stir until cheese is melted and soup is heated through.

Nutrition Facts : Calories 313 calories, Fat 17g fat (9g saturated fat), Cholesterol 94mg cholesterol, Sodium 1485mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 1g fiber), Protein 22g protein.

HEARTY BARLEY TURKEY SOUP

Hearty Barley Turkey Soup image

Just the best turkey soup ever. If you brined your turkey, you will need to add less salt to the soup.

Provided by JR

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes

Time 3h50m

Yield 12

Number Of Ingredients 18

Ingredients

5 quarts water, or as needed
1 turkey carcass
1 ½ cups coarsely chopped onion
3 stalks celery
½ cup chopped carrot
10 whole black peppercorns
1 pinch dried thyme, or to taste
1 bay leaf
1 ½ pounds carrots, cut into 1-inch chunks
2 onions, diced
6 stalks celery, cut into 1/2-inch slices
1 cup barley
½ cup chopped mushrooms
2 bay leaves
2 teaspoons salt
1 teaspoon dried marjoram
½ teaspoon ground black pepper
1 pinch dried thyme

Steps:

Bring water and turkey carcass to a boil in a large pot; add 1 1/2 cup chopped onion, 3 stalks celery, 1/2 cup chopped carrot, peppercorns, 1 pinch thyme, and 1 bay leaf. Simmer, skimming excess fat and foam from top of stock as needed, 2 to 2 1/2 hours. Add more water to stock as it evaporates. Remove carcass from stock and cool. Pull meat from bones and shred; refrigerate until needed. Strain stock and return liquid to pot.
Mix 1 1/2 pounds carrots, 2 onions, 6 stalks celery, barley, mushrooms, 2 bay leaves, salt, marjoram, black pepper, and 1 pinch thyme into turkey stock and bring to a boil. Reduce heat and simmer soup, stirring occasionally, until barley is fully cooked, 1 hour and 20 minutes. Add turkey meat to the soup and simmer for 10 more minutes. Remove bay leaves before serving.

Nutrition Facts : Calories 113.1 calories, Carbohydrate 22.5 g, Cholesterol 2.4 mg, Fat 1.5 g, Fiber 5.8 g, Protein 3.8 g, SaturatedFat 0.4 g, Sodium 471.5 mg, Sugar 5.2 g

HEARTY CHEESE (AND TURKEY) SOUP

Hearty Cheese (And Turkey) Soup image

Taken from a magazine, I think it was Light and Tasty, but not sure...Hearty soup filled with meat, veggies and cheese, but lighter on the fat and calories.

Provided by jonesies

Categories Poultry

Time 50m

Yield 10 serving(s)

Number Of Ingredients 13

Ingredients

1 lb lean ground turkey
3/4 cup onion, chopped
4 cups potatoes, peeled and diced
4 cups reduced-sodium chicken broth
3/4 cup celery, diced
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried parsley flakes
1/2 teaspoon pepper
1/4 cup all-purpose flour
1 1/2 cups skim milk
6 ounces reduced-fat processed cheese (Velveeta)
1/4 cup reduced-fat sour cream

Steps:

In a nonstick skillet, cook turkey and onion over medium heat until meat is not longer pink; drain.
Add the potatoes, broth, carrots, celery, salt, basil, parsley and pepper.
Bring to a boil.
Reduce heat; cover and simmer for 8-10 minutes or until vegetables are tender.
In a small bowl, combine flour and milk until smooth; stir into soup.
Bring to a boil; cook and stir for 1-2 minutes or until thickened.
Reduce heat to low; add the cheese.
Cook and stir until cheese is melted.
Remove from heat; stir in sour cream.

Nutrition Facts : Calories 226.7, Fat 9.5, SaturatedFat 4.4, Cholesterol 49.9, Sodium 612.1, Carbohydrate 19.1, Fiber 1.8, Sugar 2.5, Protein 16.6

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