Holiday Turkey Soup Recipes

TURKEY SOUP

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.

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.

DAY-AFTER TURKEY SOUP

Steps:

• 1. Put the turkey carcass, broth, garlic, bay leaves and thyme in a large Dutch oven (cut carcass in pieces if necessary so it fits) and add enough water to cover by an inch. Bring to a boil over medium-high heat; lower heat and simmer, uncovered, about 40 minutes. Strain the soup through a fine-mesh strainer into a large bowl; discard the solids. Add all but 2 cups of the broth back to the Dutch oven; reserve the remaining broth for another use (it will keep refrigerated up to 3 days or frozen up to 1 month).
• 2. Add the turkey meat, green beans, corn and sweet potatoes to the pot; cover and cook over medium heat for 15 minutes. Add the pasta and continue to cook, uncovered, until the pasta and potatoes are tender, 10 to 12 minutes. Stir in the dill and pepper and season to taste with salt. Serve with the bread.

LEFTOVER TURKEY SOUP

Steps:

• Heat the oil in a large Dutch oven over medium-high heat. Add the carrots, celery, onion, and green beans. Cook 7 minutes or until vegetables begin to soften. Add the garlic and cook 1 minute. Stir in the flour. Cook, stirring constantly, for 2 minutes.
• Slowly stir in the stock, rosemary, salt, thyme, oregano and black pepper and bring to a boil. Stir in the orzo. Reduce heat to medium so that the soup gently boils and cook for 8-10 minutes (until the orzo is tender). Add the turkey, spinach, and lemon juice, if using. Cook for 1 more minute or until spinach wilts. Season with more salt and black pepper and serve immediately.

HOMEMADE TURKEY SOUP

Steps:

• Heat oil in a large pot over medium heat; saute celery, carrots, onion, parsley, and bay leaf until vegetables are tender, about 10 minutes. Add beef stock, chicken stock, turkey, salt, and pepper to vegetable mixture; bring to a boil. Reduce heat, cover pot with a lid, and simmer until soup is heated through, about 15 minutes.
• Stir rotini into soup and cook until pasta is tender yet firm to the bite, about 15 minutes.

HOLIDAY TURKEY SOUP

Steps:

• Cover turkey carass with with the 12 cups of water and add the bay leaf. Bring to boil, then cook on low for 1 to 2 hours. Let cool, remove carass & bay leaf & skim the fat.
• Bring broth to boil and add barley, salt, pepper, poulty seasoning.
• Once barley has been started, cook rice in a separate pot.
• After barley has cooked for about 40 minutes, add turkey & all remaining veggies. Cook an additional 20 minutes.
• Stir in cooked rice. Serves a crowd & is even better the second day. Freezes great as well.

DELICIOUS AFTER-THE-HOLIDAY TURKEY-RICE SOUP

Steps:

• Place the turkey carcass in a large pot then cover with water; bring to a boil over medium-high heat.
• Reduce the heat to low, cover and simmer for about 1 to 1-1/4 hours.
• Remove the carcass to a large bowl; set aside to cool slightly (or until cool enough to handle).
• When the carcass is cool enough to handle remove all the meat from the bones and place in a bowl, then discard the carcass.
• Set aside about 3 quarts of turkey broth.
• In another large pot heat 1 cup butter over medium heat.
• Add in onions, carrots and celery; saute for about 5 minutes or until the onions are tender.
• Add in garlic and cook for 2 minutes.
• Reduce heat to low then add in 1 cup flour and crushed chili flakes (if using) to the butter mixture and stir for 1 minute or until blended.
• Slowly add in about 1 quart of broth; bring to a boil stirring constantly until thickened.
• Add in half and half cream, uncooked rice and boullion powder, peas or corn and remaining 2 quarts broth; bring to a simmer over medium-high heat.
• Reduce the heat and simmer for about 30-35 minutes or until rice is tender.
• Add in the reserved turkey meat towards then end of cooking just to heat through.
• Season with salt and black pepper.
• Ladle into bowls and sprinkle with Parmesan cheese if desired.