Turkey Tarragon Noodle Soup Recipes

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TURKEY SOUP WITH TARRAGON



Turkey Soup With Tarragon image

Make and share this Turkey Soup With Tarragon recipe from Food.com.

Provided by dicentra

Categories     Turkey Breasts

Time 4h10m

Yield 4 serving(s)

Number Of Ingredients 9

1 quart chicken broth
1 lb turkey breast, boneless, skinless, cubed 3/4-inch
2 large potatoes, cubed
1 cup coarsely chopped onion
1/3 cup thinly sliced celery
1/3 cup thinly sliced carrot
1 tablespoon dried tarragon leaves
1 -1 1/2 tablespoon Dijon mustard
salt and pepper

Steps:

  • Combine all ingredients except salt and pepper in slow cooker.
  • Cover and cook on high 4-6 hours.
  • Season to taste with salt and pepper.

TARRAGON-TURKEY SOUP



Tarragon-Turkey Soup image

This is a quick, yummy soup perfect for a cool evening. Tarragon is a perfect compliment to turkey, and adds a heavenly aroma that fills the house when I cook this soup.

Provided by smarti

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

Time 1h10m

Yield 8

Number Of Ingredients 10

1 tablespoon olive oil
1 pound ground turkey
½ cup diced onion
¼ cup diced green bell pepper
1 (48 fluid ounce) can chicken broth
2 tablespoons dried tarragon
3 carrots, peeled and thinly sliced
5 small red potatoes, diced with peel
salt and pepper to taste
¾ cup quick-cooking barley

Steps:

  • Heat olive oil in a large pot over medium-high heat. Add ground turkey; cook and stir until the turkey has crumbled and begun to brown, 3 to 4 minutes. Stir in the onion and green pepper, and continue cooking until the onion softens and turns translucent, about 3 minutes.
  • Pour in the chicken broth, and add the tarragon, carrots, and red potatoes. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the potatoes soften, about 20 minutes, stirring occasionally. Season to taste with salt and pepper, then stir in barley. Continue simmering until the barley is tender, about 15 minutes.

Nutrition Facts : Calories 271 calories, Carbohydrate 36.4 g, Cholesterol 46.4 mg, Fat 6.9 g, Fiber 5.7 g, Protein 16.7 g, SaturatedFat 1.4 g, Sodium 911.9 mg, Sugar 3.7 g

OLD-FASHIONED TURKEY NOODLE SOUP



Old-Fashioned Turkey Noodle Soup image

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

Categories     Dinner     Lunch

Time 4h45m

Yield 10 servings (3-3/4 quarts).

Number Of Ingredients 19

BROTH:
1 leftover turkey carcass (from a 12- to 14-pound turkey)
2 cooked turkey wings, meat removed
2 cooked turkey drumsticks, meat removed
1 turkey neck bone
1 medium unpeeled onion, cut into wedges
2 small unpeeled carrots, cut into chunks
6 to 8 garlic cloves, peeled
4 quarts plus 1 cup cold water, divided
SOUP:
3 quarts water
5 cups uncooked egg noodles
2 cups diced carrots
2 cups diced celery
3 cups cubed cooked turkey
1/4 cup minced fresh parsley
2-1/2 teaspoons salt
2 teaspoons dried thyme
1 teaspoon pepper

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

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