Creamy Turkey Soup Food

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.

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.

CREAM OF TURKEY AND WILD RICE SOUP

Steps:

• This is a healthier twist on a classic creamy turkey and wild rice soup that hails from Minnesota. Serve with a crisp romaine salad and whole-grain bread.
• 1. Heat oil in a large saucepan over medium heat. Add mushrooms, celery, carrots and shallots and cook, stirring, until softened, about 5 minutes. Add flour, salt and pepper and cook, stirring, for 2 minutes more.
• 2. Add broth and bring to a boil, scraping up any browned bits. Add rice and reduce heat to a simmer. Cover and cook until the rice is tender, 5 to 7 minutes. Stir in turkey (or chicken), sour cream and parsley and cook until heated through, about 2 minutes more.
• TIP: Ingredient note: Quick-cooking or instant wild rice has been parboiled to reduce the cooking time. Conventional wild rice takes 40 to 50 minutes to cook. Be sure to check the cooking directions when selecting your rice-some brands labeled "quick" take about 30 minutes to cook. If you can't find the quick-cooking variety, just add cooked conventional wild rice along with the turkey at the end of Step 2.
• Tip: To poach chicken breasts, place boneless, skinless chicken breasts in a medium skillet or saucepan. Add lightly salted water to cover and bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes.
• From www.eatingwell.com with permission. 2009 Eating Well Inc. Photo by Ken Burris

CREAMY TURKEY SOUP

Steps:

• In a dutch oven or soup kettle, saute onion and celery in butter until vegetables are tender, about 10 minute.
• Stir in the flour and seasonings; gradually add milk, stirring constantly 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.

CREAMY TURKEY SOUP

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.

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.

CREAMY TURKEY SOUP

Steps:

• Begin by stripping your turkey carcass of most of the meat. You will be adding it back in later!
• Place turkey carcass into a large soup kettle or Dutch oven and cover with water. Bring to a boil, reduce heat, cover and simmer for one-hour or longer. Remove carcass and reserve 10 cups of turkey broth.
• Remove turkey meat from the carcass and cut into bite-size pieces. Add more turkey, if necessary, to equal four cups.
• Melt butter in a large soup kettle or Dutch oven. Saute celery, carrots, onions, and garlic for a couple of minutes.
• Add flour and stir for a few minutes.
• Gradually add half of the reserved broth. Bring to a boil, then simmer until thickened.
• Add remaining broth, barley, corn, salt, pepper, reserved turkey, and thyme. Reduce heat; cover, and simmer for 35 minutes or until barley is tender.
• Add milk, and half-n-half, and simmer for an additional 10 minutes.

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 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 MEXICAN TURKEY SOUP

Steps:

• In a large pot, heat the oil over medium-high heat. Add the vegetables and garlic and sauté for 5 minutes. Add the broth and bring to a boil. Reduce the heat to medium-low and simmer, covered, for about 10 minutes. Stir in the chiles.
• In a medium bowl, whisk together the milk, flour, salt, chili powder and cumin. Increase the heat to high and whisk the milk mixture into the soup. Stir until slightly thickened and bubbly, about five minutes. Reduce the heat to low. Add the turkey, cheese, corn and cilantro; stir until the cheese is melted and the soup is hot, 5 to 10 minutes.

CREAMY AFTER-THANKSGIVING TURKEY SOUP

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.

CREAMY TURKEY RICE SOUP

Steps:

• Add the butter and olive oil to a dutch oven or large pot over medium heat. Add the onion, carrots and celery and cook for 7-8 minutes until softened. Add the salt, pepper and poultry seasoning to the pot and stir to combine with the vegetables.
• Stir in the cooked turkey, then add the flour, stirring until all the flour is mixed in to the turkey and vegetables. Cook for 1 minute and then pour in the sherry to deglaze. Scrape the bottom of the pot with a wooden spoon while stirring the sherry into the vegetables.
• Slowly pour in the chicken broth, stir and bring the soup to a simmer. Cook for 20 minutes until the soup has thickened and reduced slightly. Next stir in the heavy cream and cooked rice and simmer for 5 minutes longer to warm through.
• Taste the soup for seasonings and adjust if needed. Serve with fresh parsley for garnish if desired.

CREAMY TURKEY NOODLE SOUP

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.

CREAMY TURKEY SOUP WITH CORN

Steps:

• Cook onions and half the red peppers in butter in large saucepan on medium heat 5 to 6 min. or until crisp-tender, stirring frequently.
• Add cream cheese; cook on low heat 3 to 4 min. or until melted, stirring constantly. Stir in turkey, corn, broth and milk.
• Cook 5 min. or until soup is heated through, stirring occasionally. Serve topped with remaining red peppers and black pepper.

CREAMY VEGETABLE TURKEY SOUP

Steps:

• In a 6-qt. stockpot, heat butter over medium-high heat. Add mushrooms, carrots, onion and celery; cook and stir 8-10 minutes or until tender. Stir in flour and seasonings until blended; gradually stir in broth., Bring to a boil. Stir in pasta. Reduce heat; simmer, uncovered, 8-10 minutes or until pasta is tender. Stir in turkey and cream; heat through (do not boil).

CREAMY CROCK-POT TURKEY SOUP

Steps:

• Combine 3 cans of chicken broth, salt, pepper, parsley & cooked chicken in crockpot.
• Saute onion & carrots in butter until soft, not brown. Add flour and mix well. Gradually add 2 cans of broth & can of cream of chicken soup. Cook and stir until it thickens. Pour into crockpot.
• Cover, cook on Low 8 hours or on High 4 hours. About 15-20 minutes before serving add pasta. Cover and cook until noodles are tender.