Bonnies Turkey Soup Recipes

Steps:

• In a Dutch oven coated with cooking spray, saute the turkey, celery and onion until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. , Stir in remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until vegetables are tender. Discard bay leaf. Soup may be frozen for up to 3 months.

Steps:

• Place the turkey carcass in a large stockpot with a lid. Pour the chicken broth over the turkey to mostly cover. Drop in the onion, celery, and garlic. Bring to a boil over medium heat, cover, and simmer for 2 hours, turning the carcass occasionally.
• Remove the carcass from the stock and set aside to cool. Remove the onion, celery and garlic from the stock and drop them into a blender along with about 1/2 cup of the stock, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the vegetable mixture moving before leaving it on to puree. Pour the pureed onion, celery, and garlic back into the stock.
• Remove as much cooked turkey meat from the carcass as possible and add the meat to the stock. Stir in the chopped turkey breast, frozen mixed vegetables, rice, canned kidney beans, salt, pepper, oregano, basil and paprika. Bring the soup to a boil, cover, and simmer until the rice is tender, 20 to 30 minutes.

Steps:

• MAKE THE SOUP STOCK FIRST: Add garlic, parsley, poultry seasoning, salt, pepper, red pepper, and bay leaves to the kettle with the turkey carcass. Slowly bring to a boil; skim foam. Reduce heat; cover and simmer for 2 hours. Leave broth in the kettle. Discard bay leaves. Remove carcass; set aside until cool enough to handle. Remove turkey from bones; discard bones. Cut turkey into bite-size pieces; set aside.
• MAKE THE SOUP: Saute onion, carrot, celery in a large skillet until vegetables are tender, add the garlic. Add a splash of wine to the pan and transfer the veggies to the soup kettle into the stock. Bring the soup to a boil. Add the noodles and cook until almost tender, then add the reserved turkey and frozen peas. Simmer until noodles and peas are tender and serve.
• COOK'S TIP: Grandma's noodles are our preference if they can be found. We get ours at Smith's or Walmart. Wide egg noodles are the second noodle choice. Corn dumplings may also be used instead of noodles. Enjoy!

Steps:

• 1. Get your ingredients together before you begin.
• 2. Saute celery and onion in large Dutch oven with 2 tablespoons olive oil until almost tender.
• 3. Add the green beans, parsley, marjoram, thyme, basil, salt, pepper, and bay leaves. Stir and cook for 5 minutes.
• 4. Add the chopped turkey, chicken or turkey broth, spaghetti noodles, and fire roasted tomatoes. Bring to a simmer and cook for about 10 minutes until the noodles are just tender.
• 5. Tip: Other vegetables may be added, spinach, peas, cabbage, carrots or corn if you desire.

Steps:

• 1. PREPARE THE MEAT FIRST: Remove and discard the skin of the turkey. This way, you will not have excessive amounts of grease in your soup. Place all the turkey meat AND the bones in a large stock pot. Cover with approximately 3 quarts of water, making sure all the turkey is covered at least an inch over the meat. Turn the burner on high, when the soup boils, reduce to medium heat.
• 2. THE SEASONINGS: Add the seasonings to the pot, bay leaves, chicken granules, taco seasoning, oregano, marjoram, red pepper flakes, cumin, salt and pepper to taste.
• 3. THE VEGETABLES: Add the vegetables to the pot: parsley, cilantro, onion, garlic, red bell pepper, celery, carrots, and green chilis. Bring the soup back to a boil, and then cover and lower to simmer. Simmer for an hour and a half to two hours, or until the meat falls off the bones.
• 4. REMOVE THE BONES: Place the collander in a second large pot and pour the soup in it. Be careful, it is hot! Remove and discard the bones. Return all the broth back to the first stock pot and turn the burner on medium high. (if you feel you want more liquid, then add a can of chicken broth) Add the cooked meat and vegetables back to the broth. When the broth comes to a boil, add the egg noodles and cook until done. Serve with garnishes of grated jack cheese, chopped green onions and dollops of sour cream. Serve with my Spanish cornbread recipe on this site. Enjoy!

Steps:

• 1. Saute the onions, carrots and celery in the olive oil or butter. Cook until tender. Add all the rest of the ingredients and simmer 20 minutes. Add spaghetti and cook until noodles are done. Adjust salt to taste. Enjoy!
• 2. Cook's Tip: This soup is great with my Ranch Chicken Stuffed French Bread posted on this site.
• 3. TURKEY SOUP? You can make great tasting turkey soup using this recipe. Make it with noodles or potatoes. Use dark or light meat as you prefer. If using potatoes, dice 2 medium size potatoes and saute with the rest of the vegetables and omit the noodles. You can boil the carcass in a stock pot to make a nice flavorful broth or use canned broth. Enjoy!

Steps:

• Tip: You can use white meat, roasted turkey, or dark meat, or both for this recipe. Cut meat into large sized chunks. Remove any bones or skin.
• Preheat oven to 375 degrees.
• Add the first 12 ingredients to the pot in the order given. Cover and bake for 1 hour until vegetables are tender. Remove pot from oven to add the remaining ingredients.
• Add 2 to 3 cups of leftover roasted turkey, 1/2 cup cooked green beans, and 1/2 cup chopped parsley.
• Add 1 cup of stock. (thickened if desired as in the Optional ingredient above.)
• Return to oven and bake for 15 to 20 more minutes. Check seasoning to see if it has enough salt, and serve right from pot with crusty bread or cornbread. Enjoy!
• Serve and Enjoy!