Hollys Turkey Soup Recipes

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HOLLY'S HOMEMADE TOMATO SOUP WITH CROUTONS



Holly's Homemade Tomato Soup With Croutons image

This is the best! My close friend Holly would bring this over to me when I was recovering from a long illness. It took me 2 years to talk her into giving me the recipe, so guard it with your life, it's hard to come by!

Provided by 1 Cookin Texan 1954

Categories     Vegetable

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 16

1 medium onion, diced
3 garlic cloves, minced
4 slices bacon, diced
2 (6 ounce) cans tomatoes, pasted
5 tomatoes, diced
1/3 cup flour
6 cups chicken stock
1 tablespoon sugar
1/2 cup heavy cream
1/2 teaspoon thyme
1/2 teaspoon basil
salt and pepper
6 slices French bread, cubed
3 garlic cloves, minced
1 tablespoon rosemary
1 tablespoon olive oil

Steps:

  • Soup;.
  • Saute' bacon, onion and garlic until onions are clear.
  • Add tomatoes and cook 10 minutes.
  • Place in a large stockpot and stir in flour,chicken stock, tomato paste and seasoning.
  • Cook for 35 minutes.
  • Puree' and add cream right before serving.
  • Croutons;.
  • Mix together and brown in a single layer on a cookie sheet.

Nutrition Facts : Calories 494, Fat 21.6, SaturatedFat 8.4, Cholesterol 44.6, Sodium 875.7, Carbohydrate 58.9, Fiber 4.4, Sugar 11.1, Protein 16.3

HEAVENLY TURKEY SOUP



Heavenly Turkey Soup image

This soup serves more than one purpose. It's a light, refreshing sunny-day lunch, yet warm and comforting on the rainy evening.

Provided by Jaymee

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Turkey Soup Recipes

Time 40m

Yield 8

Number Of Ingredients 13

10 cups water
1 cup cubed turkey breast meat, with bone, divided
1 large onion, chopped
4 garlic cloves, crushed
1 tablespoon crushed red pepper flakes
1 tablespoon sea salt
3 cubes chicken bouillon
2 cups chopped broccoli
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup chopped fresh asparagus
1 cup sliced red bell pepper
1 (1.8 ounce) tub instant dry lentil soup mix
½ cup bean sprouts

Steps:

  • Place water, turkey breast bone, onion, garlic, pepper flakes, sea salt, and bouillon cubes in a large pot; bring to a boil. Reduce heat; simmer broth for 20 minutes.
  • Stir broccoli, cream of mushroom soup, turkey breast meat, asparagus, bell pepper, and instant soup mix into broth. Return soup to a simmer; cook for 10 minutes. Remove breast bone. Ladle soup into bowls; top with bean sprouts.

Nutrition Facts : Calories 106.2 calories, Carbohydrate 13.1 g, Cholesterol 12.8 mg, Fat 3 g, Fiber 3.2 g, Protein 8.4 g, SaturatedFat 0.7 g, Sodium 1430.5 mg, Sugar 3 g

CREAMY AFTER-THANKSGIVING TURKEY SOUP



Creamy After-Thanksgiving Turkey Soup image

This is a version of Valorie Walker's recipe with a few of my changes. Enjoy.

Provided by Paul

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Turkey Soup Recipes

Time 1h55m

Yield 16

Number Of Ingredients 13

1 turkey carcass
1 cup butter, cubed
1 large onion, chopped
2 large carrots, diced
2 stalks celery, diced
1 cup all-purpose flour
2 cups half-and-half
4 ounces fettuccine, broken into 2-inch pieces
¼ cup prepared stuffing, or more to taste
2 teaspoons salt
1 teaspoon chicken bouillon granules
¾ teaspoon ground black pepper
1 pinch poultry seasoning, or to taste

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.

Nutrition Facts : Calories 273.5 calories, Carbohydrate 15.1 g, Cholesterol 56.8 mg, Fat 21.7 g, Fiber 1.1 g, Protein 5.2 g, SaturatedFat 11.2 g, Sodium 442.2 mg, Sugar 1.3 g

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

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

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

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

SOUTHWESTERN TURKEY SOUP



Southwestern Turkey Soup image

An interesting solution to the leftover Thanksgiving turkey dilemma. My 2 1/2 year old daughter helped me make it this year. I like to serve it with warm corn bread.

Provided by Doug Matthews

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Turkey Soup Recipes

Time 45m

Yield 8

Number Of Ingredients 14

1 ½ cups shredded cooked turkey
4 cups vegetable broth
1 (28 ounce) can whole peeled tomatoes
1 (4 ounce) can chopped green chile peppers
2 roma (plum) tomatoes, chopped
1 onion, chopped
2 cloves garlic, crushed
1 tablespoon lime juice
½ teaspoon cayenne pepper
½ teaspoon ground cumin
salt and pepper to taste
1 avocado - peeled, pitted and diced
½ teaspoon dried cilantro
1 cup shredded Monterey Jack cheese

Steps:

  • In a large pot over medium heat, combine turkey, broth, canned tomatoes, green chiles, fresh tomatoes, onion, garlic, and lime juice. Season with cayenne, cumin, salt, and pepper. Bring to a boil, then reduce heat, and simmer 15 to 20 minutes.
  • Stir in avocado and cilantro, and simmer 15 to 20 minutes, until slightly thickened. Spoon into serving bowls, and top with shredded cheese.

Nutrition Facts : Calories 183.5 calories, Carbohydrate 11.9 g, Cholesterol 32.5 mg, Fat 9.8 g, Fiber 3.8 g, Protein 13.5 g, SaturatedFat 3.7 g, Sodium 632 mg, Sugar 5.6 g

TURKEY CARCASS SOUP



Turkey Carcass Soup image

A turkey carcass soup is the answer when you don't want to waste a single bite of turkey. This is a delicious soup and one of my favorites. If you want to freeze some, leave out the potatoes.

Provided by Please Close My Account

Categories     Turkey Soup

Time 2h45m

Yield 12

Number Of Ingredients 18

1 turkey carcass
4 quarts water
1 (28 ounce) can whole peeled tomatoes, chopped
6 small potatoes, diced
4 large carrots, diced
1 large onion, diced
2 stalks celery, diced
1 ½ cups shredded cabbage
½ cup uncooked barley
1 tablespoon Worcestershire sauce
1 ½ teaspoons salt
1 teaspoon dried parsley
1 teaspoon dried basil
1 large bay leaf
¼ teaspoon freshly cracked black pepper
¼ teaspoon ground paprika
¼ teaspoon poultry seasoning
1 pinch dried thyme

Steps:

  • Place turkey carcass into a large soup pot; pour in water and bring to a boil over medium heat. Reduce heat to a simmer, and cook until the remaining meat falls off the bones, about 1 hour.
  • Remove turkey carcass from the pot. Remove and chop any remaining turkey meat. Discard carcass.
  • Strain broth through a fine mesh strainer into a clean soup pot. Add chopped turkey to the strained broth and bring to a boil.
  • Reduce heat and stir in tomatoes, potatoes, carrots, onion, celery, cabbage, barley, Worcestershire sauce, salt, parsley, basil, bay leaf, pepper, paprika, poultry seasoning, and thyme. Simmer until vegetables are tender, about 1 more hour.
  • Remove bay leaf before serving.

Nutrition Facts : Calories 133.4 calories, Carbohydrate 27.7 g, Cholesterol 2.4 mg, Fat 1.3 g, Fiber 5.2 g, Protein 4.2 g, SaturatedFat 0.3 g, Sodium 438.9 mg, Sugar 4.5 g

HOLLY'S TORTILLA SOUP



Holly's Tortilla Soup image

Holly served this delicious soup at a party and kindly shared the recipe with me. There was not one drop left in the pot. I have listed her original measurements and noted the changes I have made over the years to suit my family's tastes.

Provided by HeatherFeather

Categories     Vegetable

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 19

1 small onion, finely diced
2 garlic cloves, minced (1 tsp. jarred minced garlic)
1 (4 ounce) can green chilies, diced drained
1 tablespoon olive oil (Holly's version calls for 2 Tbsp)
1 (14 1/2 ounce) can tomatoes, diced, undrained (Holly's calls for only 8 ounces,drained)
1 (10 ounce) can ro-tel tomatoes and green chilies, diced (my version)
4 cups chicken broth (Holly's calls for only 2 cups)
2 cups beef broth (Holly's calls for only 1 cup)
1/2 teaspoon dried Mexican oregano (my version)
1/4-1/2 teaspoon cayenne pepper, to taste, optional (my version)
1 teaspoon ground cumin
1 teaspoon chili powder
1/8 teaspoon salt, to taste
1/8 teaspoon pepper, to taste
2 teaspoons Worcestershire sauce
1 cup monterey jack cheese, shredded (or any cheese you prefer)
3 -6 tortillas, cut into 1/4-inch strips (I use flour tortillas, Holly uses corn tortillas)
6 tablespoons sour cream, optional garnish (my version)
2 tablespoons fresh cilantro, minced, optional garnish (my version)

Steps:

  • Saute onion, garlic and green chilies in oil in a large soup pot until onions are tender, about 5-10 minutes.
  • Add tomtatoes,both types of broth seasonings, and Worcestershire sauce, and some salt & pepper to taste.
  • Simmer 45 minutes-1 hour, covered.
  • Holly's Step: Meanwhile, pop torn corn tortilla strips onto a baking sheet and let them toast lightly until crisp for a few minuts (at about 350F),watch carefully so they don't burn; let them cool slightly.
  • My step: If I am using flour tortilla, I just cut them into strips with kitchen shears and skipthe toasting part, adding them to the soup as directed below.
  • When soup is ready,test for seasonings and adjust as needed, then top with tortilla strips and let simmer 10 minutes (the tortillas will soften and turn into noodles/dumplings) -- if you prefer more broth, less noodle, use fewer tortillas, but we like how the tortilla dumplings thicken the soup and absorb all the yummy spices.
  • Top each serving with a bit of shredded cheese, sour cream, and cilantro as desired.

Nutrition Facts : Calories 220.1, Fat 11.1, SaturatedFat 4.8, Cholesterol 16.7, Sodium 972.4, Carbohydrate 20.9, Fiber 2, Sugar 3.6, Protein 10.1

HOLIDAY TURKEY SOUP



Holiday Turkey Soup image

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

1 turkey carcass (meat removed from Thanksgiving or Christmas dinner)
1 bay leaf
turkey broth
2 -3 cups cut up turkey meat
1 cup dry barley
1/2 cup dry rice (brown preferred)
1 chopped onion
1 cup chopped fresh parsley
12 cups water (filtered preferred)
1 teaspoon poultry seasoning
1 teaspoon salt (sea salt preferred)
4 -6 pressed garlic cloves or 1 teaspoon garlic powder
1/2 cup chopped carrot
2 -3 chopped celery ribs
pepper

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

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