TURKEY NOODLE SOUP
Healthy, cheap and quick - this soup is a great way to use up leftover turkey or chicken
Provided by Good Food team
Categories Dinner, Soup
Time 20m
Number Of Ingredients 6
Steps:
- Bring the stock to the boil and throw in the carrots. Boil for 4 mins, then add the noodles and simmer for 3 mins. Stir in the turkey, peas and the white part of the spring onions, heat for 1 min or until everything is hot through. Ladle into bowls, scatter with the green part of the onions to serve.
Nutrition Facts : Calories 285 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 23 grams protein, Sodium 0.42 milligram of sodium
EASY TURKEY NOODLE SOUP
Rich, homemade taste that's easy on the budget makes this chunky soup a family favorite. We enjoy it with hot bread in winter and with salad in summer. -Elaine Bickford, Las Vegas, Nevada
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 7 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, bring the broth, water, carrots, onion and celery to a boil. Reduce heat; cover and simmer for 4-6 minutes or until vegetables are crisp-tender. Add the noodles. Simmer, uncovered, for 20 minutes or until noodles are tender., Stir in turkey and peas. Combine gravy mixes and cold water until smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened.
Nutrition Facts : Calories 388 calories, Fat 7g fat (2g saturated fat), Cholesterol 89mg cholesterol, Sodium 1106mg sodium, Carbohydrate 52g carbohydrate (6g sugars, Fiber 5g fiber), Protein 28g protein.
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
TURKEY SOUP WITH TARRAGON
Make and share this Turkey Soup With Tarragon recipe from Food.com.
Provided by dicentra
Categories Turkey Breasts
Time 4h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients except salt and pepper in slow cooker.
- Cover and cook on high 4-6 hours.
- Season to taste with salt and pepper.
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
TURKEY & NOODLE TOMATO SOUP
Turn V8 juice, veggies and ramen noodles into a wonderful soup that takes just a few minutes to make. I like to serve it with biscuits. -Jennifer Bridges, Los Angeles, California
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings (2 quarts).
Number Of Ingredients 8
Steps:
- In a Dutch oven, cook turkey over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in soup mix, 1-1/2 teaspoons seasoning from the noodles, sugar, pepper and salt. Add V8 juice and vegetables; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes., Break noodles into small pieces; add to soup (discard remaining seasoning or save for another use). Cook 3-5 minutes longer or until noodles are tender, stirring occasionally. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat soup through in a saucepan, stirring occasionally; add a little reduced-sodium broth or water if necessary.
Nutrition Facts : Calories 331 calories, Fat 14g fat (5g saturated fat), Cholesterol 52mg cholesterol, Sodium 1247mg sodium, Carbohydrate 33g carbohydrate (11g sugars, Fiber 6g fiber), Protein 18g protein.
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TURKEY AND TARRAGON SOUP RECIPE | SCHWARTZ
From schwartz.co.uk
Cuisine FrenchCategory Appetizers,Soup,SoupServings 4
- To make the stock, place the bones etc., water, Peppercorns, Bay Leaf, Coriander and sliced onion in a large saucepan. Bring to the boil, cover and simmer for 1 hour. Strain the stock through a fine sieve, discarding the carcass, bones, skin, spices, herbs and onion.
- Measure off 600ml (1 pint) of the stock and place it in a saucepan. Chop the turkey into small pieces and add it to the pan with the onion, Tarragon, Season-All Seasoning and Pepper. Bring the mixture to the boil, cover the pan and simmer for 20 minutes. Leave the soup to cool slightly. Blend the soup in a liquidiser or press it through a sieve until it is smooth. Return the soup to the pan.
- Mix the cornflour and cold water to a smooth paste and stir the mixture into the soup. Add the milk and bring to the boil, stirring constantly. Adjust the seasoning. Stir in the cream.
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