HOMEMADE TURKEY SOUP
You can make the most of even the smallest pieces of leftover meat on your holiday turkey with this homemade turkey soup. I simmer the bones to get the rich flavor, then easily remove any meat that remains. I add rice, vegetables and cream soup for a hearty turkey soup that's tasty and economical. -June Sangrey, Manheim, Pennsylvania
Provided by Taste of Home
Time 3h5m
Yield 10 servings (about 2-1/2 quarts).
Number Of Ingredients 10
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.
Nutrition Facts : Calories 128 calories, Fat 2g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 391mg sodium, Carbohydrate 21g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
TURKEY SOUP RECIPE
A simple, warming, and delicious turkey soup make using holiday leftovers.
Provided by Sarah
Categories soup
Time 6h
Number Of Ingredients 11
Steps:
- Place turkey carcass in a stock pot, crock pot, insta-pot, or large stew pot. Add enough water to cover the turkey, and add the rosemary, sage, and apple cider vinegar. Cook on low for 2 hours.
- Let cool to handling temperature.
- Remove carcass from the stock pot and strip off remaining meat. Return meat to stock pot, and discard bones.
- Add celery, garlic, and onions. Return soup to a simmer.
- Optional: Add leftover gravy to add flavor to the broth.
- Add potato and sweet potato and cook until they start to soften.
- Add grated carrots and frozen green peas.
- Bring soup back to a simmer. Add salt and pepper to taste, serve hot.
HOLIDAY TURKEY SOUP
Got this one from my mother-in-law, but I added seasonings & veggies. This a great "box car" recipe and gives you a way to use turkey up without everyone getting tired of turkey. Do not use a turkey carass that has been brined or smoked, it's just to salty.
Provided by suhaila.nichol
Categories Stocks
Time 3h30m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Cover turkey carass with with the 12 cups of water and add the bay leaf. Bring to boil, then cook on low for 1 to 2 hours. Let cool, remove carass & bay leaf & skim the fat.
- Bring broth to boil and add barley, salt, pepper, poulty seasoning.
- Once barley has been started, cook rice in a separate pot.
- After barley has cooked for about 40 minutes, add turkey & all remaining veggies. Cook an additional 20 minutes.
- Stir in cooked rice. Serves a crowd & is even better the second day. Freezes great as well.
Nutrition Facts : Calories 141.2, Fat 0.7, SaturatedFat 0.2, Sodium 322.8, Carbohydrate 30, Fiber 5.1, Sugar 1.4, Protein 4.3
DELICIOUS AFTER-THE-HOLIDAY TURKEY-RICE SOUP
Don't toss out your turkey carcass make soup! --- this can also be made using a carcass from a large roasting chicken --- the carcass takes about an hour to cook so start this early, and do not remove any meat that was left on the bones, you will *love* this soup! :)
Provided by Kittencalrecipezazz
Categories Poultry
Time 2h35m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- Place the turkey carcass in a large pot then cover with water; bring to a boil over medium-high heat.
- Reduce the heat to low, cover and simmer for about 1 to 1-1/4 hours.
- Remove the carcass to a large bowl; set aside to cool slightly (or until cool enough to handle).
- When the carcass is cool enough to handle remove all the meat from the bones and place in a bowl, then discard the carcass.
- Set aside about 3 quarts of turkey broth.
- In another large pot heat 1 cup butter over medium heat.
- Add in onions, carrots and celery; saute for about 5 minutes or until the onions are tender.
- Add in garlic and cook for 2 minutes.
- Reduce heat to low then add in 1 cup flour and crushed chili flakes (if using) to the butter mixture and stir for 1 minute or until blended.
- Slowly add in about 1 quart of broth; bring to a boil stirring constantly until thickened.
- Add in half and half cream, uncooked rice and boullion powder, peas or corn and remaining 2 quarts broth; bring to a simmer over medium-high heat.
- Reduce the heat and simmer for about 30-35 minutes or until rice is tender.
- Add in the reserved turkey meat towards then end of cooking just to heat through.
- Season with salt and black pepper.
- Ladle into bowls and sprinkle with Parmesan cheese if desired.
Nutrition Facts : Calories 337.1, Fat 24.4, SaturatedFat 15.2, Cholesterol 66.8, Sodium 304.7, Carbohydrate 25.6, Fiber 2, Sugar 2.6, Protein 5
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
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