Turkey Soup Recipes

Category Soups
A wonderful use of leftover turkey is a hearty soup. This page contains turkey soup recipes.
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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.

Source: A friend told me about this.

By Anne L. from Green Bay, WI

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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
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  • 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 G. from Tacoma, WA

Comment Was this helpful? 2

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)
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  • 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.

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.

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By JoAnn from Cherry Hill, NJ

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November 26, 2004

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.

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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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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, 2005

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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