Holiday Turkey Soup Food

WEEKNIGHT TURKEY TORTILLA SOUP

Steps:

• In a Dutch oven, heat oil over medium-high heat. Add onion; cook and stir until tender, 1-2 minutes. Add garlic; cook 1 minute longer. Add broth, tomatoes, chiles and taco seasoning; bring to a boil. Reduce heat; simmer 5 minutes. Add turkey and corn; heat through. Stir in cilantro before serving. Serve with toppings of your choice.

TURKEY AND VEGETABLE SOUP

Steps:

• Place whole turkey in a large stockpot. Add 1/2 of the onions, carrots, and celery. Add bay leaves, salt and pepper. Cover the turkey with 3 quarts of water. Place over medium heat and bring to a boil. Reduce heat to medium low and simmer for 1 hour.
• Remove stock from heat and strain through a fine mesh sieve, saving the liquid (about 2 quarts) and turkey meat, discarding the vegetables.
• Saute remaining onions, carrots, and celery until wilted, about 4 minutes. Add to strained stock. Add the remaining vegetables, and garlic to the stock. Season with salt and pepper. Simmer for 10 minutes. Remove the meat from the turkey carcass and dice. Add the meat, herbs, and cooked macaroni to stock. Heat through.
• Ladle the soup into each serving bowl and serve with the crusty bread.

DELICIOUS AFTER-THE-HOLIDAY TURKEY-RICE SOUP

Steps:

• Place the turkey carcass in a large pot then cover with water; bring to a boil over medium-high heat.
• Reduce the heat to low, cover and simmer for about 1 to 1-1/4 hours.
• Remove the carcass to a large bowl; set aside to cool slightly (or until cool enough to handle).
• When the carcass is cool enough to handle remove all the meat from the bones and place in a bowl, then discard the carcass.
• Set aside about 3 quarts of turkey broth.
• In another large pot heat 1 cup butter over medium heat.
• Add in onions, carrots and celery; saute for about 5 minutes or until the onions are tender.
• Add in garlic and cook for 2 minutes.
• Reduce heat to low then add in 1 cup flour and crushed chili flakes (if using) to the butter mixture and stir for 1 minute or until blended.
• Slowly add in about 1 quart of broth; bring to a boil stirring constantly until thickened.
• Add in half and half cream, uncooked rice and boullion powder, peas or corn and remaining 2 quarts broth; bring to a simmer over medium-high heat.
• Reduce the heat and simmer for about 30-35 minutes or until rice is tender.
• Add in the reserved turkey meat towards then end of cooking just to heat through.
• Season with salt and black pepper.
• Ladle into bowls and sprinkle with Parmesan cheese if desired.

HOLIDAY TURKEY SOUP

Steps:

• Cover turkey carass with with the 12 cups of water and add the bay leaf. Bring to boil, then cook on low for 1 to 2 hours. Let cool, remove carass & bay leaf & skim the fat.
• Bring broth to boil and add barley, salt, pepper, poulty seasoning.
• Once barley has been started, cook rice in a separate pot.
• After barley has cooked for about 40 minutes, add turkey & all remaining veggies. Cook an additional 20 minutes.
• Stir in cooked rice. Serves a crowd & is even better the second day. Freezes great as well.

HOMEMADE TURKEY SOUP

Steps:

• Place the turkey carcass in a stockpot; add the water, onion, salt and bay leaves. Slowly bring to a boil over low heat; cover and simmer for 2 hours., Remove carcass; cool. Strain broth and skim fat. Discard onion and bay leaves. Return broth to the pan. Add the carrots, rice, celery and chopped onion; cover and simmer until rice and vegetables are tender. , Remove turkey from bones; discard bones and cut turkey into bite-size pieces. Add turkey and cream soup to broth; heat through.

TURKEY SOUP

Steps:

• In a stockpot, place turkey carcass, water and broth. Bring to a boil. Reduce heat; cover and simmer 4-5 hours. , Remove carcass from stock. Remove any meat; dice. Return to stock along with rice, onion, celery, carrots, bay leaf and poultry seasoning. Add remaining seasonings to taste. Cover; simmer over medium-low heat until rice is cooked. Discard bay leaf.