Leftover Turkey Mushroom Noodle Soup Recipes
OLD-FASHIONED TURKEY NOODLE SOUP
Make the most of leftover turkey with this down-home soup. Creating a broth by roasting the turkey, garlic and vegetables adds richness and depth to the flavor without the need for additional fats. -Taste of Home Test Kitchen
Provided by Taste of Home
Time 4h45m
Yield 10 servings (3-3/4 quarts).
Number Of Ingredients 19
Steps:
- Place the turkey carcass, bones from wings and drumsticks, neck bone, onion, carrots and garlic in a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, at 400° for 1 hour, turning once., Transfer the carcass, bones and vegetables to an 8-qt. stockpot. Add 4 qts. cold water; set aside. Pour remaining cold water into baking pan, stirring to loosen browned bits. Add to pot. Bring to a boil. Reduce heat; cover and simmer for 3-4 hours. , Cool slightly. Strain broth; discard bones and vegetables. Set stockpot in an ice-water bath until broth cools, stirring occasionally. Cover and refrigerate overnight. , Skim fat from broth. Cover and bring to a boil. Reduce heat to a simmer. Meanwhile, in a Dutch oven, bring 3 qts. water to a boil. Add noodles and carrots; cook for 4 minutes. Add celery; cook 5-7 minutes longer or until noodles and vegetables are tender. Drain; add to simmering broth. Add cubed turkey; heat through. Stir in the parsley, salt, thyme and pepper.
Nutrition Facts : Calories 188 calories, Fat 4g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 670mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 2g fiber), Protein 20g protein. Diabetic Exchanges
LEFTOVER TURKEY-MUSHROOM-NOODLE CASSEROLE
A 1950 newspaper clipping I found in my great great aunt Jessie's collection. Very basic and easy method of using up that leftover turkey. Prep time includes cooking the noodles but not the turkey!
Provided by TMoney
Categories One Dish Meal
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Cook noodles until barely tender in boiling salted water.
- Drain well and place in shallow greased baking dish.
- Arrange turkey over noodles.
- Melt butter and add onion, cooking for a minute.
- Add in the rest of the ingredients and mix lightly then pour over the turkey and noodles.
- Bake in a moderate oven at 350 degrees until lightly browned (about 20 minutes).
Nutrition Facts : Calories 217.8, Fat 11.9, SaturatedFat 7, Cholesterol 39.7, Sodium 489.5, Carbohydrate 16.9, Fiber 1, Sugar 1, Protein 5
LEFTOVER TURKEY MUSHROOM NOODLE SOUP
This comfort food classic uses up your leftover holiday turkey and just a few pantry-friendly staples. It also works equally well with leftover roast chicken. CAMPBELL'S® Cream of Mushroom and Garlic Soup adds a hint of rich creaminess to this cozy family favourite.
Yield 6
Number Of Ingredients 12
Steps:
- Heat oil in saucepan over medium heat; cook onions, mushrooms, thyme and rosemary for 6 minutes or until softened.
- Add broth and water; bring to boil. Add pasta shells and turkey. Reduce heat and simmer until pasta is tender but still firm, about 5 minutes.
- Stir in soup, broccoli and lemon juice; mix well. Cook 3 minutes or until broccoli is tender-crisp.
Nutrition Facts :
LEFTOVER TURKEY NOODLE CASSEROLE
Leftover Turkey Noodle Casserole is made with leftover turkey, egg noodles, vegetables and canned soups topped with shredded cheddar cheese for a comforting dish after the holiday.
Provided by Amber
Categories Entree
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Cook pasta and drain.
- While the pasta cooks, add the cans of condensed soup, milk, leftover turkey, salt and pepper into a casserole dish. Stir ingredients together.
- On the stovetop on a medium heat, drizzle some olive oil on bottom of pan and add the diced onion. Stir and let cook for 3 minutes and then add the vegetables for 1 minute with the Italian seasoning. Add the onion mixture to casserole dish.
- Add the pasta to casserole dish and mix all the ingredients together.
- Top with shredded cheese.
- Bake for 30 minutes.
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- Preheat oven to 350 degrees F. Spray a 2-quart (about 8-inch square) dish with cooking spray and set aside.
- Cook pasta in boiling water until just al dente (about 9 minutes). Drain. Stir in turkey, peas, condensed soups and milk. Transfer pasta mixture to prepared dish.
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- Break up the turkey carcass and add them to a large soup pot with the wings, drumsticks, onion, and garlic. Tie the fresh herbs together with a string and add to the pot.
- Over high heat, bring the pot to a boil then immediately reduce the heat to low and simmer with a gentle bubbling for 4 or 5 hours. Do not allow the liquid to boil. Occasionally skim off and discard any foam that accumulates on the surface.
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- In a large pot or Dutch oven, heat olive oil over medium-high heat until shimmering. Add onion, carrots, and celery and cook until softened, about 5 minutes.
- Stir in broth, turkey, thyme, and bay leaf. Bring to simmer and cook until vegetables are tender, about 15 minutes.
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- Heat the canola and sesame oils in a large saucepan set over medium heat. Add the mushrooms, onion, white/light green parts of the green onion and the ginger. Cook, stirring occasionally, until tender. Add the garlic and cook an additional minute.
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4.5/5 (30)Total Time 2 hrsCategory SoupCalories 295 per serving
- Make the broth: In a large soup pot, add turkey carcass, water, onion, celery sticks and carrots. Season with salt and pepper. Cook for about 1.5 hours, covered over medium-low heat. Remove the carcass and everything else from the soup using tongs or a slotted spoon, set the carrots aside. All there should be left in the pot should be the broth.
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