Quick Turkey And Rice Soup Recipes

Steps:

• Melt butter in a medium saucepan over medium-high heat. Add leek, celery root, parsnip, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until leek is translucent, about 2 minutes.
• Add stock, and bring to a boil. Reduce heat, and simmer until vegetables are tender, about 5 minutes. Stir in turkey and rice, and cook until heated through. Season with salt and pepper, and serve immediately.

Steps:

• In a large saucepan, saute mushrooms and onion in oil for 3 minutes. Stir in the broth, water and apple juice if desired. Bring to a boil. Stir in rice mix. Reduce heat; cover and simmer for 20 minutes. , Stir in turkey and vegetables; cook 5 minutes longer or until rice and vegetables are tender.

Steps:

• In 5-quart Dutch oven, melt butter over medium heat. Stir in flour with wire whisk until well blended. Slowly stir in broth with wire whisk. Stir in turkey, water, onion, rice and contents of seasoning packet.
• Heat to boiling over high heat, stirring occasionally. Reduce heat to medium-low. Cover and simmer about 25 minutes or until rice is tender.
• Stir in soymilk; heat just to boiling.

Steps:

• In a large soup kettle. combine broth, water, rosemary, and black pepper. Bring to boil; stir in mixed vegetables, box of rice, and seasoning packet.
• Return to boiling; reduce heat. Cover and simmer for 10 to 15 minutes or until vegetables and rice are tender. Stir in turkey and tomatoes; heat through. Stir in black pepper.

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.

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.

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.

Steps:

• Bring the wild rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender but not mushy, 40 to 45 minutes. Drain off any excess liquid, fluff the rice with a fork, and cook uncovered 5 minutes more. Set the cooked rice aside.
• Melt the butter in a soup pot over medium heat. Cook and stir the onion and celery until the onion is translucent, about 5 minutes. Stir in the flour, and cook until it turns a pale yellowish-brown color, 3 to 5 minutes. Gradually whisk in the turkey stock until no lumps of flour remain. Stir in the carrot. Bring the mixture to a simmer, and cook, whisking constantly, until the stock is thick and smooth and the carrot is tender, about 2 more minutes.
• Stir in the wild rice, turkey, salt, pepper, and almonds. Return to a simmer, and cook 2 more minutes to heat the ingredients. Stir in the lemon juice and half-and-half; bring the soup almost to a boil, and serve hot.