Hearty Cheese And Turkey Soup Recipes

HEARTY CHEESE SOUP

This soup is a stick-to-the-ribs pleaser. Chunky and cheesy, this rich, creamy soup is simply wonderful during cold winter months. If your family prefers the flavors of cheeseburger soup, substitute lean ground beef for the ground turkey. -Cathy Smith, Amarillo, Texas

Provided by Taste of Home

Categories Lunch

Time 50m

Yield 10 servings.

Number Of Ingredients 14

Hearty Cheese Soup image

Steps:

In a nonstick skillet, cook turkey and onion over medium heat until meat is no longer pink, breaking it into crumbles; drain. Add the potatoes, broth, carrots, celery, salt, basil, parsley and pepper. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until vegetables are tender., In a small bowl, combine flour and milk until smooth; stir into soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat to low; add the cheese. Cook and stir until cheese is melted. Remove from the heat; stir in sour cream.

Nutrition Facts : Calories 208 calories, Fat 6g fat (3g saturated fat), Cholesterol 46mg cholesterol, Sodium 833mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 2g fiber), Protein 16g protein. Diabetic Exchanges

Ingredients

1 pound lean ground turkey
3/4 cup chopped onion
4 cups diced peeled potatoes
4 cups reduced-sodium chicken broth
3/4 cup shredded carrots
3/4 cup diced celery
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried parsley flakes
1/2 teaspoon pepper
1/4 cup all-purpose flour
1-1/2 cups fat-free milk
6 ounces reduced-fat Velveeta, cubed
1/4 cup reduced-fat sour cream

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

Categories Dinner Lunch

Time 3h5m

Yield 10 servings (about 2-1/2 quarts).

Number Of Ingredients 10

Homemade Turkey Soup image

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.

Ingredients

1 leftover turkey carcass (from a 10- to 12-pound turkey)
2 quarts water
1 medium onion, cut into wedges
1/2 teaspoon salt
2 bay leaves
1 cup chopped carrots
1 cup uncooked long grain rice
1/3 cup chopped celery
1/4 cup chopped onion
1 can (10-1/2 ounces) condensed cream of chicken or cream of mushroom soup, undiluted

HEARTY TURKEY 'N' RICE SOUP

Use the leftover cooked turkey in the fridge to speed up dinner. You'll be ladling up bowlfuls of goodness in only 30 minutes. -Maggie Brewer, Canandaigua, New York

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 11

Hearty Turkey 'n' Rice Soup image

Steps:

In a large saucepan, melt butter over medium-high heat. Add celery, carrot and mushrooms; cook and stir 6-8 minutes or until tender. Stir in broth, cheese, turkey, rice, bouillon, celery salt and pepper. Cook and stir until cheese is melted and soup is heated through.

Nutrition Facts : Calories 313 calories, Fat 17g fat (9g saturated fat), Cholesterol 94mg cholesterol, Sodium 1485mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 1g fiber), Protein 22g protein.

Ingredients

1 teaspoon butter
1 celery rib, sliced
1 medium carrot, sliced
1/2 cup chopped fresh mushrooms
2 cups chicken or turkey broth
12 ounces Velveeta, cubed
1-1/2 cups cubed cooked turkey
1-1/2 cups cooked rice
2 teaspoons chicken bouillon granules
1/2 teaspoon celery salt
1/4 teaspoon pepper

HEARTY TURKEY VEGETABLE SOUP

I found this recipe on the Internet, but it was too high in fat. After experimenting, I created a more nutritious version, I often double this chili-like soup to freeze or to share with friends. -Julie Anderson of Bloomington, Illinois

Provided by Taste of Home

Categories Lunch

Time 1h5m

Yield 10 servings (3-3/4 quarts).

Number Of Ingredients 14

Hearty Turkey Vegetable Soup image

Steps:

In a Dutch oven coated with cooking spray, cook turkey and onion over medium heat until meat is no longer pink; drain. Add zucchini and carrot; cook and stir 1 minute longer. Stir in the broth, pasta sauce, beans, tomatoes, parsley, oregano, pepper and hot pepper sauce., Bring to a boil. Reduce heat; cover and simmer for 45 minutes. Meanwhile, cook pasta according to package directions; drain. Just before serving, stir in pasta.

Nutrition Facts : Calories 242 calories, Fat 4g fat (1g saturated fat), Cholesterol 38mg cholesterol, Sodium 888mg sodium, Carbohydrate 34g carbohydrate (0 sugars, Fiber 7g fiber), Protein 17g protein.

Ingredients

1 pound lean ground turkey
1 medium onion, chopped
2 small zucchini, quartered lengthwise and sliced
1 large carrot, cut into 1-inch julienne strips
3 cans (14 ounces each) reduced-sodium beef broth
1 jar (26 ounces) garden-style pasta sauce or meatless spaghetti sauce
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
1 tablespoon dried parsley flakes
2 teaspoons dried oregano
1 teaspoon pepper
1 teaspoon hot pepper sauce
1 cup uncooked small shell pasta

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

Hearty Barley Turkey Soup image

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

Ingredients

5 quarts water, or as needed
1 turkey carcass
1 ½ cups coarsely chopped onion
3 stalks celery
½ cup chopped carrot
10 whole black peppercorns
1 pinch dried thyme, or to taste
1 bay leaf
1 ½ pounds carrots, cut into 1-inch chunks
2 onions, diced
6 stalks celery, cut into 1/2-inch slices
1 cup barley
½ cup chopped mushrooms
2 bay leaves
2 teaspoons salt
1 teaspoon dried marjoram
½ teaspoon ground black pepper
1 pinch dried thyme

CREAMY TURKEY SOUP

My mother always prepared a holiday turkey much larger than our family could ever eat in one meal so there'd be plenty of leftovers. That's one tradition I've kept up. This hearty soup uses a lot of turkey and is great after watching football games and raking leaves. -Kathleen Harris, Galesburg, Illinois

Provided by Taste of Home

Categories Dinner Lunch

Time 50m

Yield 8 servings (2 quarts).

Number Of Ingredients 13

Creamy Turkey Soup image

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.

Nutrition Facts : Calories 300 calories, Fat 14g fat (7g saturated fat), Cholesterol 82mg cholesterol, Sodium 636mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 4g fiber), Protein 26g protein.

Ingredients

1 large onion, chopped
3 celery ribs with leaves, cut into 1/4-inch pieces
6 tablespoons butter
6 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/2 teaspoon each dried thyme, savory and parsley flakes
1-1/2 cups milk
4 cups cubed cooked turkey
5 medium carrots, cut into 1/4-inch pieces
1 to 2 cups turkey or chicken broth
1 package (10 ounces) frozen peas