Creamy Turkey Noodle Soup Recipe Using Leftover Turkey Food

CREAMY TURKEY NOODLE SOUP RECIPE USING LEFTOVER TURKEY

Steps:

• Preheat Dutch oven or heavy pot on stove top at medium heat. Add oil, onion, celery, garlic, thyme, and sage and stir.
• Cook 5 minutes until beginning to brown.
• Reduce heat to low-medium (3-4). Add carrot, turkey, broth, and salt. Stir together and cook 30-40 minutes covered or until vegetables are tender.
• Add pasta, cover and cook 10 minutes.
• Uncover and take 1/2 cup of broth from the pot to a small bowl or measuring cup. Add the flour to the broth and whisk until smooth.
• Turn heat to low. Add the cream to the broth and flour mixture and whisk together. Add to the soup pot and mix in.
• Cover and let heat through 5-10 minutes. Stir and serve.

OLD-FASHIONED TURKEY NOODLE SOUP

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.

CREAMY TURKEY NOODLE SOUP

Steps:

• In a large saucepan, heat butter over medium-high heat; saute carrot and celery until tender, 3-5 minutes. Stir in flour until blended; gradually add broth, cream and milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes., Stir in noodles. Reduce heat; simmer, uncovered, until noodles are al dente, 7-10 minutes, stirring occasionally. Add remaining ingredients; cook and stir until turkey is heated through and cheese is melted.

CREAMY TURKEY NOODLE SOUP

Steps:

• Place the turkey carcass in a large pot (at least 8 quart) and cover completely with water. Bring the water to a boil and then reduce heat. Cover the pot and simmer for 1 hour. Remove the carcass from the stock in the pot. I find it easiest to place a large strainer over a second large pot. I pour the stock and carcass through the strainer and it removes everything for me. (I don't try to save any of the remaining meat off of the carcass, because I really do not care for the way it tastes after simmering for so long. If you don't notice the change, go ahead and use this meat for the soup.) Set the broth aside to cool. You will need 3 quarts (or 12 cups) of the broth for this soup. I always save and freeze the extra broth for future soups and other recipes.
• In a large pot (at least 8 quart), saute the celery, carrots and onion in the butter until they are almost tender. The vegetables will absorb most of the butter at this point. Reduce heat to low and sprinkle the flour over the vegetables. Stir to combine and let the vegetables absorb the flour. Gradually add 4 cups of the reserved broth. Bring this mixture to a boil and cook, stirring constantly for about two minutes, or until thickened.
• Add the additional 8 cups of broth, the bouillon, salt, pepper and diced turkey. Reduce the heat to low and simmer for 30 minutes. While the soup is simmering, cook the egg noodles, drain and set aside. (I prefer cooking them separately, because I can more accurately determine how soft they will be.)
• After 30 minutes, add the cooked noodles and the cream. Warm over low heat, just to make sure that everything is warm. Enjoy!

CREAMY DELICIOUS TURKEY SOUP!

Steps:

• Place turkey carcass in a soup kettle or Dutch oven and cover with water. Add in 2 bay leaves. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
• Remove carcass; cool. Set aside 3 quart broth. Remove turkey from bones and cut into bite-size pieces; set aside.
• In a soup kettle or Dutch oven, saute the onions, carrots, garlic, and celery in butter until tender. Reduce heat; stir in flour until blended. Gradually add 1 quart of reserved broth. Bring to a boil; cook and stir for 2 minutes or until thickened.
• Add cream, rice, salt, bouillon, pepper, potatoes (if using), remaining broth and reserved turkey. Reduce heat; cover and simmer for 30-35 minutes or until rice is tender.

TURKEY NOODLE SOUP

Steps:

• In an eight quart kettle or Dutch oven place turkey bones, water -- down through to and including the bay leaf.
• Heat to boiling; reduce heat, cover and simmer for 1 hour.
• Remove the bones to a platter and let c ool.
• Add the parsley through to green beans.
• Heat to boiling; reduce heat and simmer for 10 minutes.
• Meanwhile, scrape meat from carcass and return meat to soup pot. Add liquid if required.
• Heat to boiling; add noodles and cook uncovered for 10 minutes.
• Melt butter in a small frying pan; stir in flour.
• Cook over low heat, stirring constantly, until the flour browns.
• Stir into boiling soup.
• When the soup returns to a boil; reduce heat and simmer for 5 minutes.
• Serve hot in large bowls - as if there were any other kind! - Enjoy.
• Notes: I serve this with fresh French Bread and butter.
• I have used yellow beans and a mixture of both.
• Once I wound up using frozen mixed vegetables - and it was still good.
• On two makings, chicken was substituted for the turkey - and it turned out well.
• Hints on Herbs and Spices: To substitute dried herbs for fresh, use 1/3 tsp powdered or 1/2 tsp crushed for every Tbsp of fresh chopped herbs.
• To test for dryness before packing (in case of drying f resh herbs for winter use) put a few sprigs or leaves in a tightly covered jar and watch for condensation.
• Store herbs in tightly covered jars, away from heat. Add mint, oregano, basil and any other dried herbs to recipes at the end or near end of cooking time for a more pronounced flavour.
• If you are enlarging recipes, spice to taste rather than to measure. When preparing cooked foods for freezing, it is advisable to under-season them with herbs or spices, then add more seasoning to taste when you reheat them and you will have the ultimate in flavour.

CREAMY TURKEY SOUP (CROCK POT)

Steps:

• Ingredients in turkey stock, besides the leftover turkey parts, were 1/2 Vidalia onion chopped, stalk of celery chopped and 1/4 cup chopped fresh parsley.
• Combine all soup ingredients, except milk, cream and flour, in crock pot.
• Use just enough chicken broth to barely cover meat and veggies.
• Cook on low for 8 hours, or until potatoes and carrots are easily pierced.
• Combine milk, cream and flour and add to soup.
• Let cook for approximately 30 minutes more, stirring occasionally to thicken.
• You can also add any leftover gravy you have.

CREAMY TURKEY SOUP

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.

TURKEY NOODLE SOUP

Steps:

• Bring the stock to the boil and throw in the carrots. Boil for 4 mins, then add the noodles and simmer for 3 mins. Stir in the turkey, peas and the white part of the spring onions, heat for 1 min or until everything is hot through. Ladle into bowls, scatter with the green part of the onions to serve.

BEST EVER CREAMY TURKEY NOODLE SOUP

Steps:

• Melt butter in a large soup pot.
• Add flour and quickly stir for about 1-2 mins until the flour is somewhat "cooked".
• Add the milk, salt and broth and whir with a hand blender til smooth.
• Add to the pot the herbes de provence, bay leaves, celery seed, garlic powder, lemon pepper, and black pepper.
• Simmer until beginning to thicken and add in the cream cheese, cut into cubes. Stir until smooth.
• Stir in the water and egg noodles, and cook for about 8 - 10 mins, until the noodles are tender.
• Stir in the parmesan and turkey.