Best Craftscouts Leftover Turkey Soup Recipes

CREAMY TURKEY SOUP

Creamy Turkey Soup image

My mother always prepared a holiday turkey much larger than our family could ever eat in one meal so there'd be plenty of leftovers. That's one tradition I've kept up. This hearty soup uses a lot of turkey and is great after watching football games and raking leaves. -Kathleen Harris, Galesburg, Illinois

Provided by Taste of Home

Categories Dinner Lunch

Time 50m

Yield 8 servings (2 quarts).

Number Of Ingredients 13

Ingredients

1 large onion, chopped
3 celery ribs with leaves, cut into 1/4-inch pieces
6 tablespoons butter
6 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/2 teaspoon each dried thyme, savory and parsley flakes
1-1/2 cups milk
4 cups cubed cooked turkey
5 medium carrots, cut into 1/4-inch pieces
1 to 2 cups turkey or chicken broth
1 package (10 ounces) frozen peas

Steps:

In a large kettle, saute onion and celery in butter until tender, about 10 minutes. Stir in flour and seasonings; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add turkey and carrots. Add enough broth until soup is desired consistency. Cover and simmer for 15 minutes. , Add peas; cover and simmer for 15 minutes or until vegetables are tender.

Nutrition Facts : Calories 300 calories, Fat 14g fat (7g saturated fat), Cholesterol 82mg cholesterol, Sodium 636mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 4g fiber), Protein 26g protein.

CRAFTSCOUT'S LEFTOVER TURKEY SOUP

Craftscout's Leftover Turkey Soup image

The best part of Thanksgiving: leftovers! :) 2007 update: This is still the best soup I have ever made and the secret really is the sweet potato. This year I saved about a cup of green beans from making the green bean casserole, and added them in to the soup about 10 minutes before the end of the cooking time. Delicious!

Provided by CraftScout

Categories Poultry

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
1/2 onion, chopped
1 cup celery, chopped
1 cup carrot, chopped
1 sweet potato, chopped
1 -2 lb leftover cooked turkey, chopped
1 bay leaf
4 -6 leaves dried sage, crumbled (about a teaspoon)
1 teaspoon rosemary, crushed
1 quart broth or 1 quart water
salt and pepper

Steps:

Chop your veggies and turkey into roughly bite sized pieces.
Get a big soup pot and start heating the oil in it over medium high heat. Saute the onion for a few minutes, until transparent.
Add the celery, carrot, sweet potato, and turkey. Cook about five minutes.
Add seasonings and enough liquid to cover veggies and turkey. This might be a quart or it might not. Bring to a boil and then drop the heat to medium low. Simmer for an hour, checking occasionally to make sure everything stays submerged.

Nutrition Facts : Calories 202.3, Fat 8.4, SaturatedFat 1.8, Cholesterol 57.5, Sodium 93.6, Carbohydrate 7.8, Fiber 1.7, Sugar 2.6, Protein 22.9