Best Basic Turkey Soup Recipes

BASIC TURKEY SOUP

Basic Turkey Soup image

Katie Koziolek of Hartland, Minnesota notes, "I simmer a rich broth using the turkey carcass, then add favorite vegetables and sometimes noodles."

Provided by Taste of Home

Categories Lunch

Time 1h

Yield 10 servings.

Number Of Ingredients 20

Ingredients

TURKEY BROTH:
1 leftover turkey carcass (from a 12-14 pound turkey)
8 cups water
1 teaspoon chicken bouillon granules
1 celery rib with leaves
1 small onion, halved
1 medium carrot
3 whole peppercorns
1 garlic clove
1 teaspoon seasoned salt
1 teaspoon dried thyme
TURKEY VEGETABLE SOUP:
8 cups turkey broth
2 teaspoons chicken bouillon granules
1/2 to 3/4 teaspoon pepper
1-1/2 cups sliced fresh carrots
1-1/2 cups sliced celery
1 cup sliced fresh green beans
3/4 cup chopped onion
4 cups diced cooked turkey

Steps:

Place all broth ingredients in a large stockpot; cover and bring to a boil. Reduce heat; simmer 25 minutes. Strain broth; discard bones and vegetables. Cool; skim fat. Use immediately for turkey vegetable soup, or refrigerate and use within 24 hours. , For soup, combine broth, bouillon, pepper and vegetables in a large stockpot. Cover and simmer until vegetables are tender, 15-20 minutes. Add turkey; heat through.

Nutrition Facts : Calories 136 calories, Fat 3g fat (1g saturated fat), Cholesterol 43mg cholesterol, Sodium 1024mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 2g fiber), Protein 19g protein.

BASIC TURKEY AND RICE SOUP

Basic Turkey and Rice Soup image

A nice basic soup, simple to make and an especially good use of your left over turkey meat!I like to serve it piping hot with different flavored crackers (like Sociables or Ritz or any type of vegetable flavoured crackers)

Provided by CookinwithGas

Categories White Rice

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 -2 tablespoon olive oil
1 tablespoon garlic clove, minced
1 medium yellow onion, chopped
3 cups low sodium chicken broth (Wolfgang Puck's preferred) or 3 cups low sodium vegetable broth (Wolfgang Puck's preferred)
1 large fresh carrot, diced
1/2 cup celery, chopped
1/4 cup long grain white rice, uncooked (NOT instant)
1 (10 ounce) package green peas, thawed (from the freezer section)
1/2 teaspoon ground sage
1/4 teaspoon nutmeg
salt and pepper (optional)
1 lb turkey breast, cooked and diced (Jennie-O preferred)

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.