Turkey Soup Continental Recipes

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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



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

TURKEY SOUP CONTINENTAL



Turkey Soup Continental image

This is great for all of those holiday leftovers. I usually throw in a clove of chopped garlic as well. Enjoy!

Provided by Loves2Teach

Categories     Potato

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 13

1/4 cup butter or 1/4 cup margarine
2 tablespoons onions, finely chopped
2 cups cooked turkey, chopped
2 cups raw potatoes, diced
1/2 cup celery, diced
2 cups turkey broth
1 cup cream-style corn
2 cups half-and-half cream
1 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon ginger
1/8 teaspoon pepper
2 tablespoons parsley, chopped

Steps:

  • In a large soup pot, sauté onions in melted butter.
  • Add turkey, potatoes, celery and broth.
  • Simmer until vegetables are tender-crisp.
  • Add corn, cream and seasonings.
  • Heat thoroughly, stirring occasionally.
  • Garnish with parsley and serve with crusty rolls.

SOUP CONTINENTAL



Soup Continental image

My mother won $500 for this soup recipe. We always had it after Thanksgiving and Christmas with the leftover turkey in it. It goes together quickly for everyday dinners as well, when we usually use chicken instead. I think it's the seasonings that make it so good, warming you right through on a cold day.

Provided by ctrmom

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

1/4 cup margarine
1 cup cooked turkey or 1 cup cooked chicken, cooked and chopped
2 tablespoons onions, finely chopped
2 cups potatoes, diced
1 cup celery & leaves, chopped
2 cups broth, from the turkey or 2 cups chicken bouillon
2 tablespoons fresh parsley, chopped or 1 tablespoon dried parsley
1 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon pepper
1/4 teaspoon ground ginger
1 (15 ounce) can cream-style corn
1 (12 ounce) can evaporated milk

Steps:

  • Melt margarine over low heat.
  • Add turkey and onion; cook until onion is transparent.
  • Add potatoes, celery, broth and seasonings.
  • Cook until potatoes and celery are tender 10 to 15 minutes.
  • Add corn and milk.
  • Heat thoroughly, but do not boil, stirring occasionally.

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