Bonnies Turkey Soup Recipes

BONNIE'S TURKEY SOUP

Steps:

• MAKE THE SOUP STOCK FIRST: Add garlic, parsley, poultry seasoning, salt, pepper, red pepper, and bay leaves to the kettle with the turkey carcass. Slowly bring to a boil; skim foam. Reduce heat; cover and simmer for 2 hours. Leave broth in the kettle. Discard bay leaves. Remove carcass; set aside until cool enough to handle. Remove turkey from bones; discard bones. Cut turkey into bite-size pieces; set aside.
• MAKE THE SOUP: Saute onion, carrot, celery in a large skillet until vegetables are tender, add the garlic. Add a splash of wine to the pan and transfer the veggies to the soup kettle into the stock. Bring the soup to a boil. Add the noodles and cook until almost tender, then add the reserved turkey and frozen peas. Simmer until noodles and peas are tender and serve.
• COOK'S TIP: Grandma's noodles are our preference if they can be found. We get ours at Smith's or Walmart. Wide egg noodles are the second noodle choice. Corn dumplings may also be used instead of noodles. Enjoy!

BONNIE'S TURKEY SOUP WITH ROASTED TOMATOES & BASIL

Steps:

• 1. Get your ingredients together before you begin.
• 2. Saute celery and onion in large Dutch oven with 2 tablespoons olive oil until almost tender.
• 3. Add the green beans, parsley, marjoram, thyme, basil, salt, pepper, and bay leaves. Stir and cook for 5 minutes.
• 4. Add the chopped turkey, chicken or turkey broth, spaghetti noodles, and fire roasted tomatoes. Bring to a simmer and cook for about 10 minutes until the noodles are just tender.
• 5. Tip: Other vegetables may be added, spinach, peas, cabbage, carrots or corn if you desire.

BONNIE'S MY TURKEY SOUP, MEXICAN STYLE -- OLé!

Steps:

• 1. PREPARE THE MEAT FIRST: Remove and discard the skin of the turkey. This way, you will not have excessive amounts of grease in your soup. Place all the turkey meat AND the bones in a large stock pot. Cover with approximately 3 quarts of water, making sure all the turkey is covered at least an inch over the meat. Turn the burner on high, when the soup boils, reduce to medium heat.
• 2. THE SEASONINGS: Add the seasonings to the pot, bay leaves, chicken granules, taco seasoning, oregano, marjoram, red pepper flakes, cumin, salt and pepper to taste.
• 3. THE VEGETABLES: Add the vegetables to the pot: parsley, cilantro, onion, garlic, red bell pepper, celery, carrots, and green chilis. Bring the soup back to a boil, and then cover and lower to simmer. Simmer for an hour and a half to two hours, or until the meat falls off the bones.
• 4. REMOVE THE BONES: Place the collander in a second large pot and pour the soup in it. Be careful, it is hot! Remove and discard the bones. Return all the broth back to the first stock pot and turn the burner on medium high. (if you feel you want more liquid, then add a can of chicken broth) Add the cooked meat and vegetables back to the broth. When the broth comes to a boil, add the egg noodles and cook until done. Serve with garnishes of grated jack cheese, chopped green onions and dollops of sour cream. Serve with my Spanish cornbread recipe on this site. Enjoy!

TURKEY CARCASS SOUP

Steps:

• Place the turkey carcass into a large soup pot or stock pot and pour in the water; bring to a boil, reduce heat to a simmer, and cook the turkey frame until the remaining meat falls off the bones, about 1 hour. Remove the turkey carcass and remove and chop any remaining turkey meat. Chop the meat.
• Strain the broth through a fine mesh strainer into a clean soup pot. Add the chopped turkey to the strained broth; bring the to a boil, reduce heat, and stir in the potatoes, carrots, celery, onion, cabbage, tomatoes, barley, Worcestershire sauce, salt, parsley, basil, bay leaf, black pepper, paprika, poultry seasoning, and thyme. Simmer until the vegetables are tender, about 1 more hour. Remove bay leaf before serving.

TURKEY BONE SOUP

Steps:

• Place the turkey carcass in a large stockpot with a lid. Pour the chicken broth over the turkey to mostly cover. Drop in the onion, celery, and garlic. Bring to a boil over medium heat, cover, and simmer for 2 hours, turning the carcass occasionally.
• Remove the carcass from the stock and set aside to cool. Remove the onion, celery and garlic from the stock and drop them into a blender along with about 1/2 cup of the stock, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the vegetable mixture moving before leaving it on to puree. Pour the pureed onion, celery, and garlic back into the stock.
• Remove as much cooked turkey meat from the carcass as possible and add the meat to the stock. Stir in the chopped turkey breast, frozen mixed vegetables, rice, canned kidney beans, salt, pepper, oregano, basil and paprika. Bring the soup to a boil, cover, and simmer until the rice is tender, 20 to 30 minutes.

TURKEY SOUP

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.

HOMEMADE TURKEY SOUP

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.