Best Creamy Delicious 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.

CREAMY TURKEY SOUP

Creamy Turkey Soup image

This goes together in a flash-and is really flexible for using ingredients on hand. You can either make this with noodles or dumplings, or leave them out. We like our soup salty, so adjust that to your taste.

Provided by Kaarin

Categories Poultry

Time 25m

Yield 8-10 serving(s)

Number Of Ingredients 12

Ingredients

1/4 cup butter
1 cup chopped green onion
2 cups frozen sliced carrots, thawed and drained
1/4 cup flour
5 cups turkey broth, divided (or chicken bouillon)
2 cups milk or 2 cups cream
2 teaspoons salt
1/2 teaspoon white pepper
1/8 teaspoon cayenne pepper
1 teaspoon dried parsley
3 cups chopped cooked turkey
8 ounces noodles (fusilli, rotini or similar)

Steps:

Saute onions and carrots in butter until soft, not brown.
Add flour and mix well.
Gradually add 2 cups broth and milk.
Cook and stir until it thickens.
Stir in remaining 3 cups broth, and all remaining ingredients.
Simmer 10-12 minutes until noodles are tender, stirring occasionally.

Nutrition Facts : Calories 320.6, Fat 12, SaturatedFat 6.2, Cholesterol 87.6, Sodium 729.1, Carbohydrate 30.3, Fiber 2.3, Sugar 2.4, Protein 22.5

CREAMY DELICIOUS TURKEY SOUP!

Creamy Delicious Turkey Soup! image

I found the base of this recipe from AllRecipes but have made this so many times and tweaked it so many times that it's not truly the original anymore. This is my absolutely FAVORITE way to use up some leftover turkey meat. Don't throw away that turkey carcass! It's imperative here. I don't think I would bother making this soup without the turkey carcass step because I feel it adds an incredible amount of flavor. I also like to add a few diced potatoes sometimes. I hope you like this as much as we do! My 2 and 4 year old LOVE it!

Provided by RedVinoGirl

Categories Poultry

Time 2h

Yield 16 , 16 serving(s)

Number Of Ingredients 14

Ingredients

1 turkey carcass
2 bay leaves
3 medium onions, chopped
2 large carrots, diced
2 celery ribs, diced
4 garlic cloves, minced
1/2 cup butter, cubed
1 cup all-purpose flour
2 cups half-and-half cream (can use fat free)
1 cup long grain rice, uncooked
2 teaspoons salt
1 teaspoon chicken bouillon granule
3/4 teaspoon pepper
2 potatoes, peeled and diced (optional)

Steps:

Place turkey carcass in a soup kettle or Dutch oven and cover with water. Add in 2 bay leaves. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
Remove carcass; cool. Set aside 3 quart broth. Remove turkey from bones and cut into bite-size pieces; set aside.
In a soup kettle or Dutch oven, saute the onions, carrots, garlic, and celery in butter until tender. Reduce heat; stir in flour until blended. Gradually add 1 quart of reserved broth. Bring to a boil; cook and stir for 2 minutes or until thickened.
Add cream, rice, salt, bouillon, pepper, potatoes (if using), remaining broth and reserved turkey. Reduce heat; cover and simmer for 30-35 minutes or until rice is tender.

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