OLD-FASHIONED TURKEY NOODLE SOUP
Make the most of leftover turkey with this down-home soup. Creating a broth by roasting the turkey, garlic and vegetables adds richness and depth to the flavor without the need for additional fats. -Taste of Home Test Kitchen
Provided by Taste of Home
Time 4h45m
Yield 10 servings (3-3/4 quarts).
Number Of Ingredients 19
Steps:
- Place the turkey carcass, bones from wings and drumsticks, neck bone, onion, carrots and garlic in a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, at 400° for 1 hour, turning once., Transfer the carcass, bones and vegetables to an 8-qt. stockpot. Add 4 qts. cold water; set aside. Pour remaining cold water into baking pan, stirring to loosen browned bits. Add to pot. Bring to a boil. Reduce heat; cover and simmer for 3-4 hours. , Cool slightly. Strain broth; discard bones and vegetables. Set stockpot in an ice-water bath until broth cools, stirring occasionally. Cover and refrigerate overnight. , Skim fat from broth. Cover and bring to a boil. Reduce heat to a simmer. Meanwhile, in a Dutch oven, bring 3 qts. water to a boil. Add noodles and carrots; cook for 4 minutes. Add celery; cook 5-7 minutes longer or until noodles and vegetables are tender. Drain; add to simmering broth. Add cubed turkey; heat through. Stir in the parsley, salt, thyme and pepper.
Nutrition Facts : Calories 188 calories, Fat 4g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 670mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 2g fiber), Protein 20g protein. Diabetic Exchanges
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
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
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.
CREAMY TURKEY NOODLE SOUP
I was honored when my fireman son-in-law asked to add this recipe to their firehouse cookbook. You can prepare parts of this turkey soup ahead of time and then assemble when ready. Serve with crispy whole-grain crackers. -Carol Perkins, Washington, Missouri
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings (2 quarts).
Number Of Ingredients 12
Steps:
- In a large saucepan, heat butter over medium-high heat; saute carrot and celery until tender, 3-5 minutes. Stir in flour until blended; gradually add broth, cream and milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes., Stir in noodles. Reduce heat; simmer, uncovered, until noodles are al dente, 7-10 minutes, stirring occasionally. Add remaining ingredients; cook and stir until turkey is heated through and cheese is melted.
Nutrition Facts : Calories 285 calories, Fat 18g fat (11g saturated fat), Cholesterol 92mg cholesterol, Sodium 823mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 1g fiber), Protein 18g protein.
HEARTY TURKEY NOODLE SOUP
Make and share this Hearty Turkey Noodle Soup recipe from Food.com.
Provided by Aroostook
Categories Poultry
Time 2h30m
Yield 6 quarts
Number Of Ingredients 9
Steps:
- In large covered kettle place turkey cage, bones, S& P,carrots, celery plus half the onions in water.
- Simmer 1 hour.
- Remove the turkey parts and let cool.
- Pick the turkey meat and discard bones.
- Add turkey, remaining onions and cook ten minutes.
- Add noodles to soup.
- Simmer until noodles are tender.
- Add frozen peas to hot soup and serve.
Nutrition Facts : Calories 240.7, Fat 2.6, SaturatedFat 0.5, Cholesterol 30.9, Sodium 1300.1, Carbohydrate 45.6, Fiber 6.5, Sugar 8.3, Protein 9.5
TURKEY NOODLE SOUP
With Thanksgiving close at hand (early October in Canada and late November in the United States) this simple recipe helps utilize the inevitable turkey leftovers. Enjoy!
Provided by Frank Butcher
Categories Poultry
Time 1h45m
Yield 5 quarts, 10 serving(s)
Number Of Ingredients 16
Steps:
- In an eight quart kettle or Dutch oven place turkey bones, water -- down through to and including the bay leaf.
- Heat to boiling; reduce heat, cover and simmer for 1 hour.
- Remove the bones to a platter and let c ool.
- Add the parsley through to green beans.
- Heat to boiling; reduce heat and simmer for 10 minutes.
- Meanwhile, scrape meat from carcass and return meat to soup pot. Add liquid if required.
- Heat to boiling; add noodles and cook uncovered for 10 minutes.
- Melt butter in a small frying pan; stir in flour.
- Cook over low heat, stirring constantly, until the flour browns.
- Stir into boiling soup.
- When the soup returns to a boil; reduce heat and simmer for 5 minutes.
- Serve hot in large bowls - as if there were any other kind! - Enjoy.
- Notes: I serve this with fresh French Bread and butter.
- I have used yellow beans and a mixture of both.
- Once I wound up using frozen mixed vegetables - and it was still good.
- On two makings, chicken was substituted for the turkey - and it turned out well.
- Hints on Herbs and Spices: To substitute dried herbs for fresh, use 1/3 tsp powdered or 1/2 tsp crushed for every Tbsp of fresh chopped herbs.
- To test for dryness before packing (in case of drying f resh herbs for winter use) put a few sprigs or leaves in a tightly covered jar and watch for condensation.
- Store herbs in tightly covered jars, away from heat. Add mint, oregano, basil and any other dried herbs to recipes at the end or near end of cooking time for a more pronounced flavour.
- If you are enlarging recipes, spice to taste rather than to measure. When preparing cooked foods for freezing, it is advisable to under-season them with herbs or spices, then add more seasoning to taste when you reheat them and you will have the ultimate in flavour.
Nutrition Facts : Calories 148.5, Fat 5.9, SaturatedFat 3.2, Cholesterol 25.3, Sodium 1488.2, Carbohydrate 19.9, Fiber 2.7, Sugar 3.3, Protein 4.5
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4.4/5 (174)Total Time 35 minsCategory SoupCalories 980 per serving
- To a large Dutch oven or stockpot, add the oil, carrots, celery, onion, and sauté over medium-high heat for about 7 minutes, or until vegetables begin to soften. Stir intermittently.
- Add the broth, sage, rosemeary, thyme, oregano, pepper, and bring to a boil. Allow mixture to boil gently for about 5 minutes or until vegetables are fork-tender.
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5/5 (1)Total Time 4 hrs 50 minsCategory Soups And StewsCalories 227 per serving
- Break up the turkey carcass and add them to a large soup pot with the wings, drumsticks, onion, and garlic. Tie the fresh herbs together with a string and add to the pot.
- Over high heat, bring the pot to a boil then immediately reduce the heat to low and simmer with a gentle bubbling for 4 or 5 hours. Do not allow the liquid to boil. Occasionally skim off and discard any foam that accumulates on the surface.
- Scoop the bones from the broth and when cool enough to handle strip the meat from them, cut large pieces into small, bite-size pieces, and reserve. Discard the stripped bones. Strain the broth through a fine-mesh strainer and set aside until needed. Discard the solids.
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