Best Creamy Vegetable Turkey Soup Recipes

CREAMY VEGETABLE TURKEY SOUP

Creamy Vegetable Turkey Soup image

For a creamy turkey soup with a sense of fun, we go wheels up at our house. We load it up with wagon-shaped pasta and veggies. -Nancy Beyer, Hayden Lake, Idaho

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 8 servings (3 quarts).

Number Of Ingredients 13

Ingredients

6 tablespoons butter, cubed
1/2 pound sliced fresh mushrooms
5 medium carrots, chopped
1 large onion, chopped
3 celery ribs, sliced
1/4 cup all-purpose flour
1 teaspoon each dried thyme, savory and parsley flakes
1/4 teaspoon white pepper
1/4 teaspoon pepper
10 cups chicken broth
3 cups uncooked wagon wheel pasta or other large shaped pasta
2 cups cubed cooked turkey
1 cup half-and-half cream

Steps:

In a 6-qt. stockpot, heat butter over medium-high heat. Add mushrooms, carrots, onion and celery; cook and stir 8-10 minutes or until tender. Stir in flour and seasonings until blended; gradually stir in broth., Bring to a boil. Stir in pasta. Reduce heat; simmer, uncovered, 8-10 minutes or until pasta is tender. Stir in turkey and cream; heat through (do not boil).

Nutrition Facts : Calories 340 calories, Fat 14g fat (8g saturated fat), Cholesterol 80mg cholesterol, Sodium 1386mg sodium, Carbohydrate 33g carbohydrate (7g sugars, Fiber 3g fiber), Protein 18g protein.

CREAMY TURKEY VEGETABLE SOUP

Creamy Turkey Vegetable Soup image

My sisters and I made this soup with our mom when we were young. Now it's the traditional "day after Thanksgiving" soup for our own families. -Lois Hofmeyer, Sugar Grove, Illinois

Provided by Taste of Home

Categories Lunch

Time 1h

Yield 8 servings (2 quarts).

Number Of Ingredients 10

Ingredients

1 large onion, finely chopped
2 tablespoons butter
3 cups diced small red potatoes
2 cans (14-1/2 ounces each) chicken broth
2 cups cooked cubed turkey breast
2 cups frozen mixed vegetables, thawed
1/2 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon poultry seasoning
2 cups heavy whipping cream

Steps:

In a large saucepan, saute onion in butter until tender. Add potatoes and broth. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Stir in the turkey, vegetables, salt, pepper and poultry seasoning. Cook 10-12 minutes longer or until vegetables are tender. Stir in cream; heat through (do not boil).

Nutrition Facts : Calories 235 calories, Fat 17g fat (10g saturated fat), Cholesterol 80mg cholesterol, Sodium 292mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 2g fiber), Protein 10g protein.

CREAMY TURKEY VEGETABLE SOUP

Creamy Turkey Vegetable Soup image

I made this up as I was throwing it together and I didn't measure anything, so the measurements are my best guess. I cook by taste and what will fit in my pot. I'm not a fan of sage but it really works, in moderation, in this soup. If you love sage then add it to your heart's desire. Thyme may also be nice if used sparingly. I...

Provided by Donna Graffagnino

Categories Turkey Soups

Time 4h15m

Number Of Ingredients 25

Ingredients

3 - 4 large turkey necks
3 - 4 qt water
very coarsely cut vegetables to season water, salt, 8-10 whole peppercorns, 5-6 whole garlic cloves
2 large onions, coarsely chopped & divided
5 stalk(s) celery, sliced & divided
1/2 large green bell pepper, seeded & diced
2 tsp white pepper
salt & coarse black pepper to taste
2 Tbsp dried parsley
2 tsp garlic powder
STEP TWO
2 small bay leaves
2 can(s) whole kernel corn, drained
2 c frozen green peas, rinsed
1/2 c fresh or frozen green beans
2 medium russet potatoes, peeled and cubed
3 carrots, peeled and cut into 1/4" rounds
rubbed or ground sage (i use this very sparingly, and add to taste)
1 1/2 c milk
2 c heavy whipping cream
2 Tbsp dried chives or 1/2 c sliced green onions
2 Tbsp dried parsley
2 Tbsp butter
3 - 4 c leftover turkey meat
salt, black pepper, garlic powder to taste

Steps:

1. In a large 5-6 qt heavy pot cook down turkey necks in water seasoned with various vegetables, salt, peppercorns & garlic. Cook for about 2-3 hours, adding more water as needed until neck meat is tender and will easily pull from the necks. Remove from heat, take the necks out and put on a plate and set aside to cool. You can pull the neck meat and use in this soup or use it for something else. Strain the broth to get all of the seasonings out.
2. In the same heavy pot or Dutch Oven heat the turkey broth until hot, then add half of the chopped onions, half of the sliced celery, and all of the bell pepper and parsley. Bring to a boil then reduce heat to keep it on a low boil and cover. Cook until the vegetables are completely tender.
3. Season with salt & peppers, and garlic, stir well and taste. Get the seasoning right at this point because you will be adding more later. Turn the heat off and use an immersion blender to puree everything until smooth. The soup will have a greenish hue - it will change later.
4. Remove cover and bring this back to a very low simmer and add remaining onions, celery, add bay leaves, corn, peas, green beans, carrots, and potatoes. Add a little rubbed sage, about a couple of pinches and stir well. Taste and adjust seasoning as needed.
5. Allow to slowly cook on the stove, uncovered, until the veggies become tender crisp. Add milk, cream, chives or green onions and parsley. Stir well and continue to cook on low heat, stirring occasionally. Taste often and add more sage if desired, salt & coarse black pepper as needed.
6. Once soup is thickened to your liking (it won't be extremely thick), stir in butter until melted, then add the turkey meat, stir well and heat through. Enjoy! Tastes even better the next day.

EASY AND CREAMY TURKEY-VEGETABLE SOUP

Easy and Creamy Turkey-Vegetable Soup image

Make and share this Easy and Creamy Turkey-Vegetable Soup recipe from Food.com.

Provided by Annacia

Categories Poultry

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

3 cups reduced-sodium chicken broth or 3 cups homemade turkey broth
2 medium carrots, thinly sliced
1 cup chopped cooked turkey
1 small zucchini, thinly sliced (about 1 cup)
1/2 cup uncooked instant rice
1 teaspoon dried thyme, crushed
1 (10 ounce) container refrigerated low-fat alfredo sauce
oyster crackers (optional)

Steps:

In a 4-quart Dutch oven or saucepan combine chicken or turkey broth and carrots.
Bring to boiling; reduce heat.
Cover and simmer for 10 minutes.
Stir in turkey, zucchini, rice, and thyme. Remove from heat.
Cover and let stand about 5 minutes or until rice is tender.
Stir in Alfredo sauce; return to heat and warm through.
If desired, serve with oyster crackers.

Nutrition Facts : Calories 151.6, Fat 3.1, SaturatedFat 0.9, Cholesterol 26.6, Sodium 103.9, Carbohydrate 16.1, Fiber 1.5, Sugar 2.1, Protein 15.5

CREAMY TURKEY VEGETABLE SOUP

Creamy Turkey Vegetable Soup image

In response to request. This turkey soup is a work in progress. I try to perfect whenever a turkey is cooked. There is usually a bit of meat left over on the carcus, which we debone and cut up the meat...then make this soup and soup with the carcus!

Provided by TishT

Categories Poultry

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

1 large onion, chopped
1/4 cup butter
2 medium sweet potatoes, peeled & chopped
3 medium zucchini, chopped
2 large carrots, diced
1 bunch broccoli, chopped
2 quarts turkey broth
2 medium potatoes, diced
1/2 cup celery, chopped
2 teaspoons salt
1/4-1/2 teaspoon cayenne pepper
2 cups turkey, diced
1 teaspoon pepper, more to taste
2 cups light cream

Steps:

Saute onion& celery in butter.
Add sweet potatoes, carrots, zucchini& broccoli and saute lightly for 5 min.
Stir in broth; simmer for a few minutes.
Add potatoes& seasonings; cook another 10 min.
or until vegetables are tender.
Add turkey.
Stir in cream& heat through.

Nutrition Facts : Calories 582.8, Fat 35.8, SaturatedFat 21.9, Cholesterol 109.7, Sodium 1435.8, Carbohydrate 59.1, Fiber 11.8, Sugar 12.3, Protein 13.4

CREAMY VEGETABLE TURKEY SOUP

Creamy Vegetable Turkey Soup image

For a creamy turkey soup with a sense of fun, we go wheels up at our house. We load it up with wagon-shaped pasta and veggies. -Nancy Beyer, Hayden Lake, Idaho

Provided by @MakeItYours

Number Of Ingredients 13

Ingredients

6 tablespoons butter, cubed
1/2 pound sliced fresh mushrooms
5 medium carrots, chopped
1 large onion, chopped
3 celery ribs, sliced
1/4 cup all-purpose flour
1 teaspoon each dried thyme, savory and parsley flakes
1/4 teaspoon white pepper
1/4 teaspoon pepper
10 cups chicken broth
3 cups uncooked wagon wheel pasta or other large shaped pasta
2 cups cubed cooked turkey
1 cup half-and-half cream

Steps:

In a 6-qt. stockpot, heat butter over medium-high heat. Add mushrooms, carrots, onion and celery; cook and stir 8-10 minutes or until tender. Stir in flour and seasonings until blended; gradually stir in broth., Bring to a boil. Stir in pasta. Reduce heat; simmer, uncovered, 8-10 minutes or until pasta is tender. Stir in turkey and cream; heat through (do not boil).