GREENS AND BEANS TURKEY SOUP
On winter evenings, we like nothing better than a piping hot bowl of soup. This one uses the turkey carcass to make a flavorful stock for the soup. -Susan Albert, Jonesburg, Missouri
Provided by Taste of Home
Categories Lunch
Time 2h45m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 10
Steps:
- Place turkey carcass in a stockpot; add water, celery and onion. Slowly bring to a boil. Reduce heat; simmer, covered, 2 hours. , Remove carcass and cool. Strain broth through a cheesecloth-lined colander; discard vegetables. Skim fat. Remove meat from bones and cut into bite-sized pieces; discard bones. Return broth and meat to pot., Add beans, spinach, chopped onion, bouillon, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 10 minutes.
Nutrition Facts : Calories 105 calories, Fat 2g fat (0 saturated fat), Cholesterol 22mg cholesterol, Sodium 568mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 3g fiber), Protein 10g protein. Diabetic Exchanges
TURKEY SOUP
My daughter got this recipe from her husband's mother. As in many households, our turkey gets picked over for a few days after the holidays. This soup is especially good on cold winter nights when it's snowing...which happens a lot where I live! -Carol Brethauer, Denver, Colorado
Provided by Taste of Home
Time 4h30m
Yield 12 servings (5 quarts).
Number Of Ingredients 13
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.
Nutrition Facts : Calories 147 calories, Fat 2g fat (0 saturated fat), Cholesterol 28mg cholesterol, Sodium 412mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 1g fiber), Protein 12g protein. Diabetic Exchanges
EASY TURKEY AND RICE SOUP
I make this all the time because it is so filling and so easy to make. Leftovers are just as good the next day, with or without rice!
Provided by Bookwyrm in the Kit
Categories Clear Soup
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Bring the two cartons of broth to a boil and then reduce to med-high heat.
- Add the cubed turkey and let it cook, stirring often. Add the spices now so it can infuse the broth better.
- Prepare your rice in a separate pot and time it so it will be ready when the soup is ready.
- Let the turkey cook for about 20-30 minutes until fully cooked.
- Add vegetables and cook another 10 minuted until they are tender.
- Remove from heat.
- Place 1/2 cup rice in each bowl and then add soup, about 1-2 cups depending on how much you would like.
Nutrition Facts : Calories 291.6, Fat 9.5, SaturatedFat 2.6, Cholesterol 73.7, Sodium 846.2, Carbohydrate 17.3, Fiber 1.2, Sugar 2.3, Protein 31.3
BASIC TURKEY AND RICE SOUP
A nice basic soup, simple to make and an especially good use of your left over turkey meat!I like to serve it piping hot with different flavored crackers (like Sociables or Ritz or any type of vegetable flavoured crackers)
Provided by CookinwithGas
Categories White Rice
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a dutch oven, on medium heat, saute the garlic and onion in oil until tender.
- Add broth, rice, celery and carrot; Cover and simmer 15 minute.
- Add peas, nutmeg, sage and salt & pepper to taste; simmer on low 10 minutes.
- Add the turkey and heat through.
TURKEY, RICE & GREENS SOUP
Make and share this Turkey, Rice & Greens Soup recipe from Food.com.
Provided by Lise P.
Categories Greens
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Cook rice per package directions. Once done remove from heat, fluff and stir in additional 1/4-1/2 cup of unsalted chicken stock. Let sit while preparing the rest of the soup stirring occasionally and adding more stock as needed. You want the rice to curl and split by the time you add to the soup at the end.
- Add oil to the warmed pot and cook onions until they just begin to carmelize.
- Add smashed and sliced garlic cook 2 minutes more.
- Add finely diced celery and shredded carrots. I prefer to shred my carrots because they sort of disappear into the broth once cooked. I am not a fan of chunks of carrot in my soups but if you like big ol chunks of carrot then you do what makes you happy.
- Once onions, garlic, celery and carrots are cooked and softened add the basil, smoked paprika and turmeric. Stir to coat the veggies and cook for 2 minutes.
- Add tomato paste and coat veggie mix, cook until paste turns 'rusty' which is about 3-4 minutes.
- Add sherry and roasted garlic red wine vinegar and turn heat up to medium-high. Scrape bottom of pot to deglaze then turn heat back down once liquid reduced by half.
- Add cooked ground turkey, unsalted chicken stock, parsley, undrained can of petite diced, unsalted tomatoes and bay leaf. Stir to make sure all the browned goodness from the pan is loosened. (I really love Kitchen Basics unsalted stocks, they have great flavor without a ton of sodium added.).
- Add cooked rice and simmer until heated through. You may need to add additional stock if rice absorbs too much of your stock.
- Throw in chopped greens and cook until wilted. I used spinach in the photo because that's what I had on hand. I've made this soup using kale and even the Power Blend of greens in a package from Kroger. They all taste great and give added nutrition to your soup.
Nutrition Facts : Calories 405.7, Fat 15.8, SaturatedFat 3.7, Cholesterol 85.5, Sodium 488.3, Carbohydrate 32.3, Fiber 4.3, Sugar 9.8, Protein 31.6
TURKEY SOUP WITH RICE
Provided by Food Network Kitchen
Categories appetizer
Time 3h25m
Yield 6 servings
Number Of Ingredients 16
Steps:
- In a large pot, combine carcass, celery, carrots, onion, bay leaf and water and bring to a simmer. Simmer for 2 to 3 hours over medium low heat. Strain and discard vegetables and bones. Reserve turkey stock. In a large pot, melt butter and cook onions until tender. Stir in celery and thyme. Stir in carrots and rice and toss to coat. Stir in turkey stock and bring to a simmer. Cook until vegetables and rice are tender. Stir in turkey, corn and parsley. Return to simmer and season to taste.
TURKEY RICE SOUP
Make and share this Turkey Rice Soup recipe from Food.com.
Provided by Hollymedic
Categories Clear Soup
Time 3h10m
Yield 12 cups, 12 serving(s)
Number Of Ingredients 13
Steps:
- Roast turkey in 375 Degree F oven for approximately 75 minute When finished take turkey, place in large stew pot and add 12 c water. Add salt, pepper and bay leaf. Bring to boil, then reduce and simmer on medium low for 90 minute This is your stock. Once it is finished, take the turkey out and let cool. Separate from bone. Add vegetables, rice, cans of tomatoes and chicken broth and the turkey meat back into the soup. Bring to boil, then reduce heat to medium low and simmer for 45 minute Salt and pepper to taste.
Nutrition Facts : Calories 224.9, Fat 6.7, SaturatedFat 1.8, Cholesterol 55.5, Sodium 208.2, Carbohydrate 20.1, Fiber 2.8, Sugar 4.7, Protein 20.7
CLASSIC TURKEY AND RICE SOUP
Is there anything as warm as a bowl of soup made with the leftovers of a meal that you shared with your family?
Provided by Sarah
Categories Soups, Stews and Chili Recipes Soup Recipes Turkey Soup Recipes
Time 1h45m
Yield 8
Number Of Ingredients 18
Steps:
- Combine turkey carcass, halved onion, roughly chopped carrot, roughly chopped celery, halved garlic head, 1 teaspoon rosemary, thyme, bay leaves, salt, and pepper in a stockpot; pour in enough water to cover. Bring mixture to a boil, cover pot, reduce heat, and simmer until flavors have blended, about 1 hour.
- Remove turkey carcass and pull remaining meat from bones; reserve meat and discard carcass. Remove vegetables and bay leaves from stock using a slotted spoon and discard.
- Stir diced onions, diced carrots, diced celery, minced garlic, poultry seasoning, 1 teaspoon rosemary, and onion powder into stock; bring to a boil. Reduce heat, cover pot, and simmer until vegetables are very tender, 20 to 30 minutes. Add cooked rice and turkey meat to soup; season with salt and pepper. Cook until rice and turkey meat are warmed, about 5 minutes.
Nutrition Facts : Calories 115.4 calories, Carbohydrate 22.4 g, Cholesterol 3.7 mg, Fat 1.7 g, Fiber 2.3 g, Protein 3.2 g, SaturatedFat 0.4 g, Sodium 56 mg, Sugar 4 g
TURKEY ITALIAN SAUSAGE & GREENS SOUP
This is a low calorie soup with a lot of greens and veggies. It's a bit spicy from the sausage, but you can substitute plain ground turkey for the sausage. This recipe changes every time I make it - I put a lot of leftovers into the pot, but it always turns out delicious. Serve a big bowl with focaccia bread as a meal, as a starter, or as a quick lunch. This soup freezes and reheats well.
Provided by Doberpuppy
Categories Greens
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- -Brown ground meat in large sauce pot (6 quart with a lid).
- -Turn heat to low and layer the following vegetables on top of meat according to cooking time: carrots, onions, fennel, kale, chard, mushrooms.
- -Place the lid on the pan and allow vegetables to steam for about 20 minutes; then, fill up the pot with enough broth to completely cover the vegetables, you can add tomatoes at this time.
- -Cook until the carrots and fennel are tender, then add rinsed and drained garbanzo beans.
- -Place the fresh spinach in the bottom of your serving bowl and spoon the soup on top. The spinach should stay green and be simply wilted. This gives the soup a fresher taste.
Nutrition Facts : Calories 271.1, Fat 7.5, SaturatedFat 1.8, Cholesterol 52.5, Sodium 791, Carbohydrate 31.1, Fiber 7.4, Sugar 2.8, Protein 22.7
ZIPPY AND TANGY TURKEY RICE SOUP
Great soup for using up leftover turkey. This soup has a little cayenne added to give it a kick.
Provided by M Vidito
Categories Soups, Stews and Chili Recipes Soup Recipes Turkey Soup Recipes
Time 3h5m
Yield 10
Number Of Ingredients 18
Steps:
- Place turkey carcass pieces into a large soup pot and cover with cold water. Stir in onion, celery leaves, and bay leaves, bring to a boil, and reduce heat to medium-low. Simmer for 2 hours. Strain broth and pour back into soup pot. Pick turkey meat from the carcass and chop meat into bite-size pieces.
- Heat butter in a skillet; cook and stir carrots and celery until tender, about 8 minutes. Stir carrots, celery, stewed tomatoes with juice, rice, green beans, chicken bouillon cubes, marjoram, thyme, rosemary, ginger, cayenne pepper, salt, and black pepper into broth. Mix in chopped turkey meat.
- Bring soup back to a boil, reduce heat to low, and simmer until rice is tender, 30 to 35 minutes. Remove and discard rosemary sprigs; stir corn into soup. Adjust salt, cayenne pepper, and black pepper to taste. Lay a paper towel on top of soup to absorb excess oil, if desired.
Nutrition Facts : Calories 168.1 calories, Carbohydrate 32.9 g, Cholesterol 6.1 mg, Fat 3 g, Fiber 3.5 g, Protein 4.4 g, SaturatedFat 1.2 g, Sodium 580.9 mg, Sugar 6.4 g
TURNIP GREENS SOUP
I got some really cheap turnip greens and needed different ways to cook them. This is a satisfing soup that I cobbled together from several recipes.
Provided by Dienia B.
Categories Low Protein
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Saute bacon, celery, and onion together.
- Add garlic.
- Add water.
- Add potato and chicken bouillon cube.
- Add white beans and turnip greens.
- Season with pepper.
Nutrition Facts : Calories 227.1, Fat 2.6, SaturatedFat 0.8, Cholesterol 2.9, Sodium 334.6, Carbohydrate 41.9, Fiber 10.1, Sugar 2.7, Protein 11.3
GROUND TURKEY AND RICE SOUP
I came up with this recipe by simply wanting a yummy, healthy soup with what I had in my fridge... added a little of this and that... and now I make it all the time!
Provided by BeccaBoo222
Categories Poultry
Time 30m
Yield 1 1/2 cups, 12 serving(s)
Number Of Ingredients 15
Steps:
- Chop up all vegetables.
- Saute ground turkey in the pot sprayed with Pam.
- Spice turkey with season salt, pepper, cumin, garlic, and a little chili powder. Begin to brown.
- Add vegetables and saute for 2 - 3 minutes.
- Add can of green chiles and saute another 2 - 3 minutes.
- Add 4 cups of chicken stock and 4 cups of water, and bouillon, and bring to a boil.
- Once boiling, add rice.
- Add a little more seasonings if desired.
- Bring back to a boil, and then simmer for approximately 20 minutes or until the rice is tender.
- Remove from heat and enjoy!
Nutrition Facts : Calories 192.5, Fat 2.9, SaturatedFat 0.8, Cholesterol 15.7, Sodium 501.9, Carbohydrate 32.2, Fiber 1.4, Sugar 3.1, Protein 8.7
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