CREAMY VEGETABLE TURKEY SOUP
For a creamy turkey soup with a sense of fun, we go wheels up at our house. We load it up with wagon-shaped pasta and veggies. -Nancy Beyer, Hayden Lake, Idaho
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 8 servings (3 quarts).
Number Of Ingredients 13
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).
Nutrition Facts : Calories 340 calories, Fat 14g fat (8g saturated fat), Cholesterol 80mg cholesterol, Sodium 1386mg sodium, Carbohydrate 33g carbohydrate (7g sugars, Fiber 3g fiber), Protein 18g protein.
CREAM OF TURKEY VEGETABLE SOUP
"This is a great, satisfying soup, perfect for a chilly night. This also makes the best of leftover turkey!" Stephanie Moon, Boise, Idaho.
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, saute the carrots, celery and onion in butter until tender. Stir in the turkey, water, potatoes, bouillon, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until vegetables are tender. , Stir in 2 cups milk. Combine flour and remaining milk until smooth. Stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. ,
Nutrition Facts : Calories 357 calories, Fat 14g fat (8g saturated fat), Cholesterol 84mg cholesterol, Sodium 901mg sodium, Carbohydrate 28g carbohydrate (10g sugars, Fiber 3g fiber), Protein 28g protein.
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 VEGETABLE SOUP
I made this up as I was throwing it together and I didn't measure anything, so the measurements are my best guess. I cook by taste and what will fit in my pot. I'm not a fan of sage but it really works, in moderation, in this soup. If you love sage then add it to your heart's desire. Thyme may also be nice if used sparingly. I...
Provided by Donna Graffagnino
Categories Turkey Soups
Time 4h15m
Number Of Ingredients 25
Steps:
- 1. In a large 5-6 qt heavy pot cook down turkey necks in water seasoned with various vegetables, salt, peppercorns & garlic. Cook for about 2-3 hours, adding more water as needed until neck meat is tender and will easily pull from the necks. Remove from heat, take the necks out and put on a plate and set aside to cool. You can pull the neck meat and use in this soup or use it for something else. Strain the broth to get all of the seasonings out.
- 2. In the same heavy pot or Dutch Oven heat the turkey broth until hot, then add half of the chopped onions, half of the sliced celery, and all of the bell pepper and parsley. Bring to a boil then reduce heat to keep it on a low boil and cover. Cook until the vegetables are completely tender.
- 3. Season with salt & peppers, and garlic, stir well and taste. Get the seasoning right at this point because you will be adding more later. Turn the heat off and use an immersion blender to puree everything until smooth. The soup will have a greenish hue - it will change later.
- 4. Remove cover and bring this back to a very low simmer and add remaining onions, celery, add bay leaves, corn, peas, green beans, carrots, and potatoes. Add a little rubbed sage, about a couple of pinches and stir well. Taste and adjust seasoning as needed.
- 5. Allow to slowly cook on the stove, uncovered, until the veggies become tender crisp. Add milk, cream, chives or green onions and parsley. Stir well and continue to cook on low heat, stirring occasionally. Taste often and add more sage if desired, salt & coarse black pepper as needed.
- 6. Once soup is thickened to your liking (it won't be extremely thick), stir in butter until melted, then add the turkey meat, stir well and heat through. Enjoy! Tastes even better the next day.
KETO TURKEY SOUP
Got leftover turkey from Thanksgiving? Make this creamy keto turkey soup using your leftover turkey carcass and meat along with cauliflower rice to warm your belly this holiday season.
Provided by Annie Lampella
Categories Dinner
Yield 6
Number Of Ingredients 12
Steps:
- In a stock pot, melt butter over medium heat. Add garlic and saute for 1-2 minutes. Add in onion, celery, leeks and carrot and cook for 3 minutes or until softend.
- Add in daikon radish and cook for 1-2 minutes. Add leftover turkey and turkey stock. Bring to boil, then lower heat to simmer for 15 to 20 minutes or until daikon radish is soft and cooked through. Add in cauliflower rice and cook for an additional 2 minutes or until heated.
- Remove from heat. Pour in heavy cream and season with salt and pepper to taste.
Nutrition Facts : Calories 339 calories, Carbohydrate 5.1 carbs, Protein 27.1 grams of protein, Fat 22 grams fat
CREAMY TURKEY VEGETABLE SOUP
In response to request. This turkey soup is a work in progress. I try to perfect whenever a turkey is cooked. There is usually a bit of meat left over on the carcus, which we debone and cut up the meat...then make this soup and soup with the carcus!
Provided by TishT
Categories Poultry
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Saute onion& celery in butter.
- Add sweet potatoes, carrots, zucchini& broccoli and saute lightly for 5 min.
- Stir in broth; simmer for a few minutes.
- Add potatoes& seasonings; cook another 10 min.
- or until vegetables are tender.
- Add turkey.
- Stir in cream& heat through.
Nutrition Facts : Calories 582.8, Fat 35.8, SaturatedFat 21.9, Cholesterol 109.7, Sodium 1435.8, Carbohydrate 59.1, Fiber 11.8, Sugar 12.3, Protein 13.4
CREAMY TURKEY STEW
This is a variation on a recipe from Ontario Turkey. We like our version much better. The difference is poultry seasoning, no wine, and starting with cooked leftover turkey. We usually make a double batch and it never lasts very long.
Provided by j sr
Categories Soups, Stews and Chili Recipes Stews
Time 1h
Yield 6
Number Of Ingredients 16
Steps:
- Heat oil and butter in a large Dutch oven over medium high heat; cook and stir potatoes, onion, carrots, celery, garlic, and rosemary until onion is translucent, about 10 minutes.
- Dust turkey with flour; stir into vegetable mixture. Stir chicken stock, mushrooms, poultry seasoning, salt, and pepper into turkey mixture; bring to a boil. Reduce heat, cover, and simmer until vegetables are tender, about 20 minutes. Remove from heat; whisk cream into soup.
Nutrition Facts : Calories 409.2 calories, Carbohydrate 34 g, Cholesterol 81.6 mg, Fat 16.1 g, Fiber 4.9 g, Protein 32.4 g, SaturatedFat 5.3 g, Sodium 975.7 mg, Sugar 4.3 g
EASY AND CREAMY TURKEY-VEGETABLE SOUP
Make and share this Easy and Creamy Turkey-Vegetable Soup recipe from Food.com.
Provided by Annacia
Categories Poultry
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a 4-quart Dutch oven or saucepan combine chicken or turkey broth and carrots.
- Bring to boiling; reduce heat.
- Cover and simmer for 10 minutes.
- Stir in turkey, zucchini, rice, and thyme. Remove from heat.
- Cover and let stand about 5 minutes or until rice is tender.
- Stir in Alfredo sauce; return to heat and warm through.
- If desired, serve with oyster crackers.
Nutrition Facts : Calories 151.6, Fat 3.1, SaturatedFat 0.9, Cholesterol 26.6, Sodium 103.9, Carbohydrate 16.1, Fiber 1.5, Sugar 2.1, Protein 15.5
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 & VEGETABLE SOUP
This comforting creamy turkey soup is a great way to repurpose your Thanksgiving leftovers. The vegetables are perfectly tender and the broth is creamy and flavorful-a perfect soup for when there's a chill in the air!
Provided by Julia Levy
Categories Turkey Leftover Recipes
Time 45m
Number Of Ingredients 15
Steps:
- Melt butter and oil in a large pot oven over medium heat. Add leek, carrots and celery; cook, stirring occasionally, until softened, 6 to 8 minutes. Add garlic and thyme; cook, stirring constantly, until fragrant, about 1 minute. Stir in flour; cook, stirring constantly, until the vegetables are coated in flour, about 1 minute. Stir in broth, milk, potato, salt and pepper.
- Increase heat to medium-high and bring to a boil, stirring until the liquid thickens slightly, about 1 minute. Reduce heat to medium and simmer, partially covered, stirring occasionally, until the potatoes are tender, about 15 minutes.
- Stir in turkey and peas. Simmer until warmed through and the peas are bright green, about 2 minutes. Sprinkle each serving with celery leaves, thyme and ground pepper, if desired.
Nutrition Facts : Calories 322 calories, Carbohydrate 23 g, Cholesterol 97 mg, Fat 12 g, Fiber 4 g, Protein 30 g, SaturatedFat 5 g, Sodium 453 mg, Sugar 8 g
BASIC CREAM OF VEGETABLE SOUP
Steps:
- In a large saucepan, melt butter over medium heat. Add the chopped onion and cook until tender without browning. Stir in diced potato and liquid. Bring to a boil and simmer until potato is tender. Stir in your steamed vegetable of choice and return to a simmer. Puree the soup in batches in a blender and return to saucepan. Leave 1 cup of vegetables not pureed if a chunkier soup is preferred. Season soup with salt and pepper and finish with heavy cream. Serve warm with French bread and a salad.
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Ratings 3Calories 199 per servingCategory Soup
- Heat a large pot over medium-high heat and then add oil. Stir in onions and garlic and cook until translucent, about 1 minute. Add mushrooms, carrots, celery, and potatoes and cook for about 3 minutes.
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Ratings 588Category SoupCuisine AmericanTotal Time 40 mins
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