CREAMY AFTER-THANKSGIVING TURKEY SOUP
This is a version of Valorie Walker's recipe with a few of my changes. Enjoy.
Provided by Paul
Categories Soups, Stews and Chili Recipes Soup Recipes Turkey Soup Recipes
Time 1h55m
Yield 16
Number Of Ingredients 13
Steps:
- Place turkey carcass in a large pot or Dutch oven and cover with water. Bring to a boil. Reduce heat to medium, cover, and simmer for 1 hour. Remove carcass and allow to cool. Separate turkey meat from the bones. Cut meat into bite-size pieces; discard bones. Reserve about 12 cups turkey broth in a large bowl. Save remaining broth for another use.
- Melt butter in another large pot or Dutch oven over medium heat; cook and stir onion, carrots, and celery in melted butter until tender, about 5 minutes. Stir flour into vegetable mixture; cook and stir until smooth, about 5 minutes. Gradually stir in about 1/3 the reserved turkey broth. Bring to a boil; cook and stir until thickened, about 2 minutes.
- Stir remaining turkey broth, turkey meat, half-and-half, fettuccine, stuffing, salt, chicken bouillon, pepper, and poultry seasoning into half-and-half mixture. Reduce heat to medium-low, cover, and simmer until noodles are tender, about 10 minutes more.
Nutrition Facts : Calories 273.5 calories, Carbohydrate 15.1 g, Cholesterol 56.8 mg, Fat 21.7 g, Fiber 1.1 g, Protein 5.2 g, SaturatedFat 11.2 g, Sodium 442.2 mg, Sugar 1.3 g
CREAMY TURKEY NOODLE SOUP
I was honored when my fireman son-in-law asked to add this recipe to their firehouse cookbook. You can prepare parts of this turkey soup ahead of time and then assemble when ready. Serve with crispy whole-grain crackers. -Carol Perkins, Washington, Missouri
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings (2 quarts).
Number Of Ingredients 12
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.
Nutrition Facts : Calories 285 calories, Fat 18g fat (11g saturated fat), Cholesterol 92mg cholesterol, Sodium 823mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 1g fiber), Protein 18g protein.
TURKEY SOUP WITH EGG NOODLES AND VEGETABLES
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
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 NOODLE SOUP
Chunks of turkey, carrots, celery, and thick egg noodles come together in this Creamy Turkey Soup to create a perfect after-Thanksgiving meal.
Provided by Mary Younkin
Categories Main Course
Time 2h
Number Of Ingredients 12
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!
Nutrition Facts : Calories 305 kcal, Carbohydrate 26 g, Protein 14 g, Fat 16 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 88 mg, Sodium 765 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 6 g, ServingSize 1 serving
CREAMY TURKEY NOODLE SOUP RECIPE USING LEFTOVER TURKEY
This creamy turkey noodle soup is great for using up Thanksgiving leftovers. Or any time you have extra cooked turkey on hand that needs to be eaten.
Provided by Savory With Soul
Categories Main Course Soup
Time 55m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 321 kcal, Carbohydrate 17 g, Protein 16 g, Fat 22 g, SaturatedFat 8 g, Cholesterol 77 mg, Sodium 2389 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving
CREAMY TURKEY SOUP (CROCK POT)
Using Turkey Soup #32399 by Leslie Criswell for my inspiration, I created this soup the other night. Very, very yummy!
Provided by Marg CaymanDesigns
Categories Stocks
Time 8h20m
Yield 8 serving(s)
Number Of Ingredients 12
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 NOODLE SOUP
Creamy Turkey Noodle Soup is a hearty, comforting meal that's made in a single pot and ready in 30 minutes. This easy homemade soup is filled with tender turkey, egg noodles, and healthy vegetables.
Provided by Heather
Categories Main Course Soup
Time 25m
Number Of Ingredients 11
Steps:
- In a stock pot over medium heat, add butter. Once melted and hot, add onions, carrots, and celery. Cook until vegetables begin to turn brown and onions begin to turn translucent, about 3-4 minutes. Add garlic and cook an additional 30 seconds.
- Add flour and poultry seasoning, stirring to coat vegetables and create a paste. Cook for 1 minute.
- Add chicken broth, half & half, and egg noodles to pot, stirring and scraping bottom of pan to deglaze (if needed). Bring soup to a boil, cover, and reduce heat to low. Cook according to pasta package directions for al dente pasta (for my thin egg noodles, this was 3 minutes).
- Add chicken and stir to combine. Remove from heat. If soup is still thin, allow to set for 5 minutes to allow soup to thicken. Do a taste test, season with salt and pepper if desired, then serve and enjoy.
Nutrition Facts : Calories 502 kcal, Carbohydrate 47 g, Protein 29 g, Fat 23 g, SaturatedFat 12 g, Cholesterol 134 mg, Sodium 1525 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
BEST EVER CREAMY TURKEY NOODLE SOUP
This is terrific, creamy soup and a really easy, delicious way to get rid of some of that leftover turkey.
Provided by BogeysMom
Categories Poultry
Time 40m
Yield 10 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 414, Fat 22, SaturatedFat 12.2, Cholesterol 106, Sodium 1024.2, Carbohydrate 29.2, Fiber 1.2, Sugar 1.2, Protein 24.4
LEMON TURKEY SOUP
A wonderful, light soup perfect for the post-holiday turkey leftovers. The lemon in this recipe makes your palate zing, and it is so friendly on the waist-line when you need a 'light' meal after the heaviness of the holidays. Enjoy!
Provided by Gitano
Categories Soups, Stews and Chili Recipes Soup Recipes Turkey Soup Recipes
Time 55m
Yield 4
Number Of Ingredients 13
Steps:
- Heat olive oil in a pot over medium heat. Cook and stir onion and garlic in hot oil until fragrant, about 2 minutes. Add carrots, celery, and red bell pepper; cook and stir until carrots begin to soften, 8 to 10 minutes.
- Pour turkey stock into vegetable mixture and bring to a boil. Reduce heat to low and simmer until flavors blend, about 20 minutes.
- Stir cooked turkey, lemon juice, and lemon zest into turkey stock mixture; simmer until heated through, about 5 minutes. Add spinach leaves, salt, and black pepper; simmer until spinach wilts and turns bright green, 1 to 2 minutes.
Nutrition Facts : Calories 128.7 calories, Carbohydrate 7.7 g, Cholesterol 27.6 mg, Fat 5.7 g, Fiber 2.1 g, Protein 11.9 g, SaturatedFat 1.2 g, Sodium 482.2 mg, Sugar 3.2 g
CREAMY TURKEY SOUP
My mother always prepared a holiday turkey much larger than our family could ever eat in one meal so there'd be plenty of leftovers. That's one tradition I've kept up. This hearty soup uses a lot of turkey and is great after watching football games and raking leaves. -Kathleen Harris, Galesburg, Illinois
Provided by Taste of Home
Time 50m
Yield 8 servings (2 quarts).
Number Of Ingredients 13
Steps:
- In a large kettle, saute onion and celery in butter until tender, about 10 minutes. Stir in flour and seasonings; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add turkey and carrots. Add enough broth until soup is desired consistency. Cover and simmer for 15 minutes. , Add peas; cover and simmer for 15 minutes or until vegetables are tender.
Nutrition Facts : Calories 300 calories, Fat 14g fat (7g saturated fat), Cholesterol 82mg cholesterol, Sodium 636mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 4g fiber), Protein 26g protein.
CREAMY TURKEY NOODLES
Get out the frozen mixed veggies and the bow-tie pasta, and well show you how to make Creamy Turkey Noodles. Our Creamy Turkey Noodles is an easy way to feed a crowd.
Provided by My Food and Family
Categories Home
Time 1h
Yield 16 servings, 1 cup each
Number Of Ingredients 10
Steps:
- Heat oven to 350ºF.
- Cook pasta as directed on package, omitting salt.
- Meanwhile, melt butter in Dutch oven or large deep skillet on medium heat. Add onions; cook and stir 4 min. or until crisp-tender. Add frozen vegetables; cook 4 min. or until thawed, stirring frequently. Stir in flour until blended; cook and stir 1 min. Gradually stir in milk; bring to boil. Cook and stir 2 min. or until thickened. Remove from heat. Stir in turkey, soup and sour cream.
- Drain pasta. Add to sauce; stir until evenly coated. Spoon into 2 (13x9-inch) pans sprayed with cooking spray; top with cheese. Cover.
- Bake 30 min. or until heated through, uncovering for the last 10 min.
Nutrition Facts : Calories 310, Fat 12 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 50 mg, Sodium 530 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 15 g
CREAMY TURKEY NOODLE CASSEROLE
Steps:
- Gather the ingredients.
- Heat the oven to 350 F and butter a 2-quart baking dish.
- Combine the thawed peas in a large bowl with the diced cooked turkey and cooked noodles.
- Melt the 2 tablespoons of butter in a medium saucepan. Add the onion and mushrooms and cook, stirring, until tender.
- Blend in soup, milk, and seasonings. Continue cooking, stirring frequently, until well blended and hot.
- Pour the soup mixture over the turkey and noodle mixture and blend thoroughly.
- Turn the noodle mixture into the prepared baking dish and top with shredded cheese.
- Bake in the preheated oven for about 25 to 30 minutes, until hot and bubbly.
Nutrition Facts : Calories 572 kcal, Carbohydrate 42 g, Cholesterol 126 mg, Fiber 7 g, Protein 39 g, SaturatedFat 13 g, Sodium 1018 mg, Sugar 12 g, Fat 27 g, ServingSize 4 servings, UnsaturatedFat 0 g
CREAMY CHICKEN NOODLE SOUP
This Creamy Chicken Noodle Soup is destined to become your new favorite chicken noodle soup recipe made without any canned soups! It's easy comfort food all made in one pot for any night of the week. You just can't beat juicy chicken, plump noodles, tender carrots and celery, swaddled in a creamy herb and Parmesan laced broth. This recipe is also extremely versatile and pantry friendly - swap in any of your favorite veggies, your favorite pasta and/or use rotisserie chicken, thighs or breasts. This creamy dream also reheats beautifully for make ahead dinner or lunches! Serve your Creamy Chicken Noodle Soup with sweet cornbread and apple salad for a complete feast!
Provided by Jen
Categories Main Dish
Number Of Ingredients 20
Steps:
- Season chicken with ½ teaspoon salt and ½ teaspoon pepper. Heat 2 tablespoons oil over medium-high heat in a large Dutch oven/soup pot. Once hot, add the chicken and sear until golden, about 2 minutes per side. Remove chicken to a plate but leave the drippings.
- Melt 2 tablespoons butter with 1 tablespoon olive oil over medium heat in the drippings. Once melted, increase heat to medium-high and add onions, carrots and celery; sauté for 4 minutes scaping up the golden bits on the bottom of the pot.
- Add garlic and sauté for 30 seconds. Sprinkle in the flour then cook, stirring constantly for 2 minutes (it will be thick); don't let flour stick to the bottom of the pot or it will burn later. You can add additional oil if needed.
- Add chicken back to the pot along with chicken broth, bouillon, all seasonings, ½ teaspoon salt, and bay leaves. Cover the soup and bring to a simmer over high heat, then reduce and simmer, covered, for 12-15 minutes or until chicken is tender enough to shred, stirring occasionally so the bottom doesn't burn and replacing the lid.
- Remove tender chicken to a cutting board and shred when cool enough to handle. Meanwhile, whisk cornstarch with half and half until smooth in a small bowl or liquid measuring cup then stir into the pot. Add the noodles and bring to a boil; simmer until noodles are al dente, approximately 5 minutes (don't overcook noodles!).
- Reduce heat to low and stir in Parmesan until smooth followed by shredded chicken. Taste and season with additional salt and pepper if desired. Stir in additional broth or half and half if desired for a less "chunky" soup.
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- Place the turkey carcass in a large pot (at least 8 quart) and cover completely with water. Bring to a boil and then reduce to a simmer. Allow to simmer for 1 hour.
- Remove the carcass from the stock in the pot. Pour the stock through the strainer. Take any remaining meat off of the carcass. This can be used as part of your 3 cups of cooked and diced turkey. Set the broth aside to cool. You will need 12 cups of the broth for this soup. Any extra can be frozen for future soups and other recipes.
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