HEARTY BARLEY TURKEY SOUP
Just the best turkey soup ever. If you brined your turkey, you will need to add less salt to the soup.
Provided by JR
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes
Time 3h50m
Yield 12
Number Of Ingredients 18
Steps:
- Bring water and turkey carcass to a boil in a large pot; add 1 1/2 cup chopped onion, 3 stalks celery, 1/2 cup chopped carrot, peppercorns, 1 pinch thyme, and 1 bay leaf. Simmer, skimming excess fat and foam from top of stock as needed, 2 to 2 1/2 hours. Add more water to stock as it evaporates. Remove carcass from stock and cool. Pull meat from bones and shred; refrigerate until needed. Strain stock and return liquid to pot.
- Mix 1 1/2 pounds carrots, 2 onions, 6 stalks celery, barley, mushrooms, 2 bay leaves, salt, marjoram, black pepper, and 1 pinch thyme into turkey stock and bring to a boil. Reduce heat and simmer soup, stirring occasionally, until barley is fully cooked, 1 hour and 20 minutes. Add turkey meat to the soup and simmer for 10 more minutes. Remove bay leaves before serving.
Nutrition Facts : Calories 113.1 calories, Carbohydrate 22.5 g, Cholesterol 2.4 mg, Fat 1.5 g, Fiber 5.8 g, Protein 3.8 g, SaturatedFat 0.4 g, Sodium 471.5 mg, Sugar 5.2 g
TURKEY SOUP
An easy Turkey Soup recipe. A few fresh vegetables and a leftover turkey is all you'll need to create this phenomenal soup - perfect for cold nights and holiday nostalgia.
Provided by Kemp Minifie
Categories Soup/Stew Poultry turkey Vegetable Kid-Friendly Fall Winter Noodle Gourmet Small Plates
Yield Makes 6 to 10 servings
Number Of Ingredients 10
Steps:
- Pull carcass into large pieces. Combine carcass, water, and thyme in a 7- to 10-quart pot and simmer, uncovered, skimming froth, 3 hours. Discard large bones with a slotted spoon or tongs, then pour broth through a large sieve into a large bowl.
- If broth measures less than 12 cups, add water. If not, boil, uncovered, in cleaned pot until reduced to 12 cups. If using broth right away, let stand until fat rises to top, 1 to 2 minutes, then skim off and discard fat. If not using broth right away, cool, uncovered, then chill, covered, before skimming fat (it will be easier to remove when cool or cold).
- Heat oil in cleaned and dried pot over moderately high heat until hot but not smoking, then cook onions, carrots, and celery, stirring occasionally, until onions are golden, 10 to 12 minutes.
- Add broth and simmer, uncovered, until vegetables are just tender, about 10 minutes. Add noodles, peas, and turkey and simmer, stirring occasionally, until noodles are tender, about 10 minutes.
BASIC TURKEY SOUP
Katie Koziolek of Hartland, Minnesota notes, "I simmer a rich broth using the turkey carcass, then add favorite vegetables and sometimes noodles."
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 10 servings.
Number Of Ingredients 20
Steps:
- Place all broth ingredients in a large stockpot; cover and bring to a boil. Reduce heat; simmer 25 minutes. Strain broth; discard bones and vegetables. Cool; skim fat. Use immediately for turkey vegetable soup, or refrigerate and use within 24 hours. , For soup, combine broth, bouillon, pepper and vegetables in a large stockpot. Cover and simmer until vegetables are tender, 15-20 minutes. Add turkey; heat through.
Nutrition Facts : Calories 136 calories, Fat 3g fat (1g saturated fat), Cholesterol 43mg cholesterol, Sodium 1024mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 2g fiber), Protein 19g protein.
HOMEMADE TURKEY SOUP
You can make the most of even the smallest pieces of leftover meat on your holiday turkey with this homemade turkey soup. I simmer the bones to get the rich flavor, then easily remove any meat that remains. I add rice, vegetables and cream soup for a hearty turkey soup that's tasty and economical. -June Sangrey, Manheim, Pennsylvania
Provided by Taste of Home
Time 3h5m
Yield 10 servings (about 2-1/2 quarts).
Number Of Ingredients 10
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.
Nutrition Facts : Calories 128 calories, Fat 2g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 391mg sodium, Carbohydrate 21g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
OLD-FASHIONED TURKEY SOUP
For added convenience freeze some of the soup in individual serving-size portions.
Provided by Taste of Home
Categories Lunch
Time 3h10m
Yield 22 servings (5-1/2 quarts).
Number Of Ingredients 16
Steps:
- Place the turkey carcass and water in a Dutch oven or soup kettle; slowly bring to a boil over low heat. Cover and simmer for 1-1/2 hours. , Remove carcass and discard. Strain broth through a cheesecloth-lined colander. If using immediately, skim fat or refrigerate for 8 hours or overnight; remove fat from surface. Stock may be refrigerated for up to 3 days or frozen for 4 to 6 months., For soup, return strained broth to pan. Add the turkey, vegetables, rice, bouillon and seasonings; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until rice and vegetables are tender.
Nutrition Facts : Calories 96 calories, Fat 2g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 522mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 1g fiber), Protein 9g protein.
TURKEY VEGETABLE SOUP
This is one of my "tried-and-true" recipes that I always make after Thanksgiving when the turkey leftovers are just about used up. The carcass makes a wonderful broth, and it's amazing how much more meat is made available after boiling those bones!
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 12 servings (about 3-1/2 quarts).
Number Of Ingredients 10
Steps:
- In a large stockpot, combine the broth, potatoes, carrots, celery and onions. Bring to boil. Reduce heat; cover and simmer for 30 minutes or until the vegetables are tender. , Add the corn, lima beans, turkey, chili powder, salt and pepper. Cover and simmer 10 minutes longer.
Nutrition Facts : Calories 123 calories, Fat 1g fat (0 saturated fat), Cholesterol 9mg cholesterol, Sodium 651mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 3g fiber), Protein 7g protein.
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