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Turkey Soup Recipes

Category Soups
Turkey Dumpling Soup
A wonderful use of leftover turkey is a hearty soup. This page contains turkey soup recipes.
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By 5 found this helpful
November 13, 2009

If you are planning on making soup with leftover turkey this Thanksgiving, here's a tip for adding a little extra nutrition for your family. Put into the soup pot 1 cup of plain pumpkin. No one will ever know it's in there. It adds a rich color while supplying immune-boosting nutrients. It also somewhat thickens the broth. I use canned pumpkin, not the pie filling.

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Source: A friend told me about this.

By Anne L. from Green Bay, WI

Comment Was this helpful? 5

By 2 found this helpful
October 12, 2012
Easy to make and there is nothing like warm, comfort food on a chilly fall/winter night.

Ingredients:

  • 1 lb. smoked turkey sausage
  • 3 cups frozen hash brown potatoes with onions and peppers
  • 2 cups water
  • 1 (10 oz.) can condensed cream of mushroom soup with roasted garlic
  • 2 carrots, chopped
  • 1 (15 oz.) can creamed corn

Directions:

  1. Cook turkey sausage, then cut into chunks.
  2. Place in 3-5 quart crock pot and top with potatoes and carrots.

  3. In medium bowl, combine corn, water, soup, and pepper. Mix until blended.
  4. Pour into crock pot.
  5. Cover and cook on low heat for 8-10 hours.

Servings: 5-6
Prep Time: 5-10 Minutes
Cooking Time: 8-10 Hours

By Debbie N. from Tacoma, WA

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Comment Was this helpful? 2

February 20, 2008

Ingredients

  • 2 turkey thighs
  • 1 medium onion-sliced
  • 2 carrots-sliced
  • 1 carrot-shredded
  • 2 celery stalks-sliced
  • celery leaves-center of stalks (rinse well and chop)
  • 1 large can of chicken broth
  • 1 tsp. chicken base {or bouillon}
  • garlic powder
  • black pepper
  • pinch of dried parsley flakes
  • pinch of country herbs
  • 1/2 package fine egg noodles (cook according to package)

Directions

Season turkey thighs with garlic powder, pepper and brown in a Dutch oven or stock pot skin side down first, then flip. (no need to add oil). Add chicken stock, onions, carrots (sliced and shredded), celery and leaves, chicken base, parsley flakes and country herbs. Put heat on low, cover and simmer for 2 hours.
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Remove thighs to a plate, remove the meat from the bones and return to pot. Discard bones. Add noodles to each bowl, spoon soup over noodles. Can serve with fresh baked bread.

Options: add corn, green beans, etc. Use chicken thighs/legs instead of turkey thighs

FYI: I don't add any salt due to the chicken base/bouillon. The shredded carrots gives the broth a nice color.

By JoAnn from Cherry Hill, NJ

Comment Was this helpful? 1

November 26, 20041 found this helpful

Ingredients:

  • 2 1/2 cups turkey, cooked and diced
  • 1 can cream of chicken soup
  • 1 6-ounce box long-grained rice
  • 2 cups celery, sliced
  • 1/2 cup onion, diced
  • 1 cup carrots, grated

Directions:

In a large saucepan, combine all ingredients with 6 cups of water. Simmer, covered, until rice is cooked, approximately 30 minutes. Great with fresh bread.

By Kathy

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Comment Was this helpful? 1

December 10, 20090 found this helpful

Ingredients

  • Bones and trimming from 1 turkey
  • 3 qts. water
  • 2 tsp. salt
  • 1/4 tsp. poultry seasoning
  • 3 chicken bouillon cubes
  • 1 bay leaf
  • 1/2 cup celery (chopped)
  • 1/2 cup onion (finely chopped)
  • 3 carrots (sliced)
  • 2 cup fine egg noodles
  • salt
  • pepper

Directions

In Dutch oven, combine turkey bones and trimmings with water. Add salt, poultry seasoning, bouillon cubes and bay leaf. Bring to boil. Cover and cook over low heat 1 hour.

Remove bones from broth; strain broth, if desired. Cut any meat from bones and return meat to broth. Add celery, onion and carrots. Cover and cook over low heat 15 minutes.

Add noodles and cook uncovered, stirring occasionally, 15 minutes or until noodles are tender. Season to taste with salt and pepper.

By Robin

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Comment Was this helpful? Yes

November 25, 2008

In a Dutch oven, saute onions in oil until tender. Stir in flour and curry until blended. Gradually stir in broth. Add the potatoes, celery, carrots, parsley, and sage. Bring to a boil; reduce heat, cover, and simmer for 10 to 12 minutes or until vegetables are tender.

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By 0 found this helpful
November 9, 2006

Recipe forTurkey Chowder Soup. Boil broth, potatoes, celery and carrots together until tender, approximately 20 minutes. Then add butter. In a blender combine milk and flour. Stir into soup mixture to thicken. It will become like a thin gravy.

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September 28, 20050 found this helpful

To make this popular soup lower in saturated fat, prepare it ahead of time to cool and skim off the fat that rises to the top.

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