Homemade Turkey Soup Recipes

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TURKEY SOUP



Turkey Soup image

My daughter got this recipe from her husband's mother. As in many households, our turkey gets picked over for a few days after the holidays. This soup is especially good on cold winter nights when it's snowing...which happens a lot where I live! -Carol Brethauer, Denver, Colorado

Provided by Taste of Home

Categories     Dinner     Lunch

Time 4h30m

Yield 12 servings (5 quarts).

Number Of Ingredients 13

1 leftover turkey carcass (from a 14-pound turkey)
3 quarts water
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
1/2 cup uncooked long grain rice
1 medium onion, finely chopped
4 celery ribs, finely chopped
2 medium carrots, grated
1 bay leaf
Dash poultry seasoning
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon pepper
Salt, optional

Steps:

  • In a stockpot, place turkey carcass, water and broth. Bring to a boil. Reduce heat; cover and simmer 4-5 hours. , Remove carcass from stock. Remove any meat; dice. Return to stock along with rice, onion, celery, carrots, bay leaf and poultry seasoning. Add remaining seasonings to taste. Cover; simmer over medium-low heat until rice is cooked. Discard bay leaf.

Nutrition Facts : Calories 147 calories, Fat 2g fat (0 saturated fat), Cholesterol 28mg cholesterol, Sodium 412mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 1g fiber), Protein 12g 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

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

HOMEMADE TURKEY SOUP



Homemade Turkey Soup image

This recipe comes from a number of years of playing in the kitchen. I find that the addition of beef stock to the recipe adds depth to a usually bland soup. Any type of pasta can be used.

Provided by Margaret Bannon

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

Time 45m

Yield 6

Number Of Ingredients 12

1 tablespoon olive oil
1 ½ cups diced celery
1 ½ cups diced carrots
1 cup diced onion
1 tablespoon dried parsley
1 bay leaf
3 cups beef stock
3 cups chicken stock
2 cups roasted white turkey meat
1 teaspoon salt
1 teaspoon ground black pepper
¾ cup rotini pasta

Steps:

  • Heat oil in a large pot over medium heat; saute celery, carrots, onion, parsley, and bay leaf until vegetables are tender, about 10 minutes. Add beef stock, chicken stock, turkey, salt, and pepper to vegetable mixture; bring to a boil. Reduce heat, cover pot with a lid, and simmer until soup is heated through, about 15 minutes.
  • Stir rotini into soup and cook until pasta is tender yet firm to the bite, about 15 minutes.

Nutrition Facts : Calories 195.8 calories, Carbohydrate 17 g, Cholesterol 35.8 mg, Fat 5.7 g, Fiber 2.6 g, Protein 18.3 g, SaturatedFat 1.4 g, Sodium 856.9 mg, Sugar 5.2 g

HOMEMADE TURKEY SOUP



Homemade Turkey Soup image

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

Categories     Dinner     Lunch

Time 3h5m

Yield 10 servings (about 2-1/2 quarts).

Number Of Ingredients 10

1 leftover turkey carcass (from a 10- to 12-pound turkey)
2 quarts water
1 medium onion, cut into wedges
1/2 teaspoon salt
2 bay leaves
1 cup chopped carrots
1 cup uncooked long grain rice
1/3 cup chopped celery
1/4 cup chopped onion
1 can (10-1/2 ounces) condensed cream of chicken or cream of mushroom soup, undiluted

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 WITH EGG NOODLES AND VEGETABLES



Turkey Soup with Egg Noodles and Vegetables image

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

2 teaspoons olive or vegetable oil
2 leeks, cleaned and chopped
2 carrots, peeled and chopped
1 clove garlic, minced
1 stalk celery, chopped
3 to 4 cups leftover cooked turkey, shredded or cubed
2 to 3 bay leaves
2 teaspoons dried thyme
1/2 teaspoon salt
1/4 teaspoon ground black pepper
8 cups reduced-sodium chicken broth
6 ounces uncooked egg noodles
1 cup frozen green peas
2 tablespoons chopped fresh parsley leaves

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.

CREAMY TURKEY SOUP



Creamy Turkey Soup image

This goes together in a flash-and is really flexible for using ingredients on hand. You can either make this with noodles or dumplings, or leave them out. We like our soup salty, so adjust that to your taste.

Provided by Kaarin

Categories     Poultry

Time 25m

Yield 8-10 serving(s)

Number Of Ingredients 12

1/4 cup butter
1 cup chopped green onion
2 cups frozen sliced carrots, thawed and drained
1/4 cup flour
5 cups turkey broth, divided (or chicken bouillon)
2 cups milk or 2 cups cream
2 teaspoons salt
1/2 teaspoon white pepper
1/8 teaspoon cayenne pepper
1 teaspoon dried parsley
3 cups chopped cooked turkey
8 ounces noodles (fusilli, rotini or similar)

Steps:

  • Saute onions and carrots in butter until soft, not brown.
  • Add flour and mix well.
  • Gradually add 2 cups broth and milk.
  • Cook and stir until it thickens.
  • Stir in remaining 3 cups broth, and all remaining ingredients.
  • Simmer 10-12 minutes until noodles are tender, stirring occasionally.

Nutrition Facts : Calories 320.6, Fat 12, SaturatedFat 6.2, Cholesterol 87.6, Sodium 729.1, Carbohydrate 30.3, Fiber 2.3, Sugar 2.4, Protein 22.5

HOMEMADE TURKEY NOODLE SOUP



Homemade Turkey Noodle Soup image

This comforting turkey noodle soup, made with homemade turkey stock, is perfect for warming up on a chilly night.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 9

2 tablespoons unsalted butter
2 celery stalks, diced medium
3 carrots, cut into 1/4-inch-thick rounds
1 medium white onion, diced medium
Coarse salt and ground pepper
8 cups Easy Turkey Stock
2 cups wide egg noodles
1 sprig rosemary, about 2 inches long
3/4 pound shredded cooked turkey

Steps:

  • In a 6-quart saucepan, melt butter over medium-high. Add celery, carrots, onion, and 1/2 teaspoon salt and cook until onion softens, about 3 minutes.
  • Add stock and bring to a rapid simmer. Add noodles, rosemary, 2 teaspoons salt, and 1/4 teaspoon pepper and simmer until noodles are tender, 10 to 12 minutes. Add turkey and heat through.

Nutrition Facts : Calories 284 g, Fat 9 g, Fiber 3 g, Protein 31 g, SaturatedFat 4 g

SIMPLEST TURKEY SOUP



Simplest Turkey Soup image

Sit down to the purest and most nourishing bowls of turkey soup, whether as a solo supper or sustenance for loved ones. This hearty recipe is made with pre-cooked shredded turkey, egg noodles, and plenty of vegetables.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 7

8 cups Turkey Stock
Coarse salt and freshly ground pepper
3 small carrots, thinly sliced diagonally
3 ounces dried wide egg noodles (2 cups)
1 1/2 cups shredded cooked turkey
Coarsely chopped fresh dill, for garnish
Lemon wedges, for serving

Steps:

  • Bring stock to a boil, and season with salt and pepper. Add carrots and noodles, and return to a boil. Reduce heat, and simmer until carrots are tender and noodles are al dente, about 4 minutes. Stir in turkey, and simmer for 1 minute. Sprinkle with dill, and serve with lemon wedges.

HOMEMADE TURKEY SOUP



Homemade Turkey Soup image

Make and share this Homemade Turkey Soup recipe from Food.com.

Provided by RecipeNut

Categories     Whole Turkey

Time 2h55m

Yield 10 serving(s)

Number Of Ingredients 12

1 turkey carcass, from cooked 10- to 13-lb turkey
3 quarts water
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon poultry seasoning or 1/4 teaspoon dried sage
1 dried bay leaf
1/2 cup uncooked pearl barley
3 medium carrots, sliced (1/2 cups)
1 large onion, chopped (1 cup)
2 stalks celery, sliced (1 cup)
3 cups cut-up cooked turkey
2 tablespoons chopped fresh parsley

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; set aside. Discard bones and bay leaf.
  • Skim fat-from broth; discard. Add turkey meat cut from bones to broth; stir in barley. Heat to boiling; reduce heat to low. Cover; simmer 30 minutes, stirring occasionally.
  • Stir in carrots, onion, celery and 3 cups cooked turkey. Simmer uncovered 20 to 25 minutes longer, stirring occasionally, until vegetables and barley are tender. Stir in parsley.

Nutrition Facts : Calories 153.4, Fat 3.1, SaturatedFat 0.9, Cholesterol 31.9, Sodium 293.8, Carbohydrate 18.8, Fiber 5.1, Sugar 1.7, Protein 14.5

TURKEY SOUP



Turkey Soup image

Provided by Craig Claiborne With Pierre Franey

Categories     soups and stews

Time 1h30m

Yield 12 servings

Number Of Ingredients 25

3 1/2 pounds cooked turkey bones from which most of the meat has been removed
Pieces of leftover cooked turkey skin
16 cups water
1/2 cup or more leftover giblet gravy, optional
1 bay leaf
6 sprigs fresh thyme or 1 teaspoon dried
2 cups coarsely chopped celery tops
1 cup coarsely chopped scraped carrots
1 cup coarsely chopped peeled onion
1 cup coarsely chopped green part of leeks
6 parsley sprigs
Salt to taste, if desired
Freshly ground pepper to taste
2 cups carrots, scraped and cut into 1/4-inch dice
2 cups celery, cut into 1/4-inch dice
1 1/2 cups finely chopped white part of leeks
1/2 cup finely chopped peeled onion
2 cups fresh red, ripe tomatoes, cut into 1/2-inch cubes
2 cups zucchini, cut into 1/2-inch cubes
1/2 teaspoon finely minced garlic
1/2 cup orzo (rice-shaped Greek pasta)
1 cup corn kernels, fresh or frozen
1 cup cooked turkey, white or dark meat, cut into 1/2-inch cubes
1/4 cup finely chopped parsley
1/2 cup freshly grated Parmesan cheese

Steps:

  • Put the bones in a kettle and add any leftover turkey skin.
  • Add the water, giblet gravy, bay leaf, thyme, celery tops, coarsely chopped carrots, coarsely chopped onion, green part of leeks, parsley, salt and pepper. Bring to the boil and let simmer one hour. As the broth cooks, skim off and discard any scum, foam and fat that rises to the surface.
  • Strain the broth into a clean kettle, discarding the solids, and skim off all fat from the top. Bring to the boil and add the diced carrots, diced celery, white part of leeks, finely chopped onion, tomatoes, zucchini and garlic. Let simmer about 10 minutes, then add the orzo. Continue cooking five minutes and add the corn kernels and cubed turkey meat. Continue cooking 15 minutes. Stir in the parsley. Serve with the grated Parmesan cheese on the side.

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