Creamy After Thanksgiving Turkey Soup Recipes

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AFTER-THANKSGIVING TURKEY SOUP

As much as my family loves the holidays, they look forward to this creamy leftover Thanksgiving soup even more. It makes a big batch that we can enjoy for days. -Valorie Walker, Bradley, South Carolina

Provided by Taste of Home

Categories     Lunch

Time 2h45m

Yield 16 servings (about 4 quarts).

Number Of Ingredients 11



After-Thanksgiving Turkey Soup image

Steps:

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

Nutrition Facts :

1 leftover turkey carcass (from a 12- to 14-pound turkey)
3 medium onions, chopped
2 large carrots, diced
2 celery ribs, diced
1 cup butter, cubed
1 cup all-purpose flour
2 cups half-and-half cream
1 cup uncooked long grain rice
2 teaspoons salt
1 teaspoon chicken bouillon granules
3/4 teaspoon pepper

CREAMY AFTER-THANKSGIVING TURKEY SOUP

This is a version of Valorie Walker's recipe with a few of my changes. Enjoy.

Provided by Paul

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Turkey Soup Recipes

Time 1h55m

Yield 16

Number Of Ingredients 13



Creamy After-Thanksgiving Turkey Soup image

Steps:

  • Place turkey carcass in a large pot or Dutch oven and cover with water. Bring to a boil. Reduce heat to medium, cover, and simmer for 1 hour. Remove carcass and allow to cool. Separate turkey meat from the bones. Cut meat into bite-size pieces; discard bones. Reserve about 12 cups turkey broth in a large bowl. Save remaining broth for another use.
  • Melt butter in another large pot or Dutch oven over medium heat; cook and stir onion, carrots, and celery in melted butter until tender, about 5 minutes. Stir flour into vegetable mixture; cook and stir until smooth, about 5 minutes. Gradually stir in about 1/3 the reserved turkey broth. Bring to a boil; cook and stir until thickened, about 2 minutes.
  • Stir remaining turkey broth, turkey meat, half-and-half, fettuccine, stuffing, salt, chicken bouillon, pepper, and poultry seasoning into half-and-half mixture. Reduce heat to medium-low, cover, and simmer until noodles are tender, about 10 minutes more.

Nutrition Facts : Calories 273.5 calories, Carbohydrate 15.1 g, Cholesterol 56.8 mg, Fat 21.7 g, Fiber 1.1 g, Protein 5.2 g, SaturatedFat 11.2 g, Sodium 442.2 mg, Sugar 1.3 g

1 turkey carcass
1 cup butter, cubed
1 large onion, chopped
2 large carrots, diced
2 stalks celery, diced
1 cup all-purpose flour
2 cups half-and-half
4 ounces fettuccine, broken into 2-inch pieces
¼ cup prepared stuffing, or more to taste
2 teaspoons salt
1 teaspoon chicken bouillon granules
¾ teaspoon ground black pepper
1 pinch poultry seasoning, or to taste

CREAMY TURKEY SOUP

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



Creamy Turkey Soup image

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.

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

AFTER-THANKSGIVING TURKEY SOUP

Got this from another site; I am not a big turkey eater, but being in Wisconsin, the soups is needed in the cold winter months. Posting for future use.

Provided by AZPARZYCH

Categories     Stocks

Time 1h50m

Yield 16 serving(s)

Number Of Ingredients 11



After-Thanksgiving Turkey Soup image

Steps:

  • Place turkey carcass in a soup kettle or Dutch oven and cover with water. 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 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, remaining broth and reserved turkey.
  • Reduce heat; cover and simmer for 30-35 minutes or until rice is tender.

1 leftover turkey carcass
3 medium onions, chopped
2 large carrots, diced
2 celery ribs, diced
1 cup butter, cubed
1 cup all-purpose flour
2 cups half-and-half cream
1 cup long grain rice, uncooked
2 teaspoons salt
1 teaspoon chicken bouillon granule
3/4 teaspoon pepper

DAY-AFTER TURKEY SOUP

Provided by Food Network Kitchen

Time 1h25m

Yield 4 Quarts

Number Of Ingredients 14



Day-After Turkey Soup image

Steps:

  • 1. Put the turkey carcass, broth, garlic, bay leaves and thyme in a large Dutch oven (cut carcass in pieces if necessary so it fits) and add enough water to cover by an inch. Bring to a boil over medium-high heat; lower heat and simmer, uncovered, about 40 minutes. Strain the soup through a fine-mesh strainer into a large bowl; discard the solids. Add all but 2 cups of the broth back to the Dutch oven; reserve the remaining broth for another use (it will keep refrigerated up to 3 days or frozen up to 1 month).
  • 2. Add the turkey meat, green beans, corn and sweet potatoes to the pot; cover and cook over medium heat for 15 minutes. Add the pasta and continue to cook, uncovered, until the pasta and potatoes are tender, 10 to 12 minutes. Stir in the dill and pepper and season to taste with salt. Serve with the bread.

Carcass of one turkey (about 1½ pounds) without skin
8 cups low-sodium chicken broth
1 head garlic, halved crosswise
2 bay leaves
2 sprigs fresh thyme
2 cups diced skinless turkey meat (white or dark meat)
½ pound green beans, trimmed and cut into 1-inch pieces
2 cups frozen corn kernels
1 large sweet potato, peeled and cut into ½-inch dice
1 cup small dry pasta shape, such as ditalini
¼ cup loosely packed fresh dill sprigs, chopped
½ teaspoon freshly ground black pepper
Kosher salt
Crusty bread for serving

DELICIOUS AFTER-THE-HOLIDAY TURKEY-RICE SOUP

Don't toss out your turkey carcass make soup! --- this can also be made using a carcass from a large roasting chicken --- the carcass takes about an hour to cook so start this early, and do not remove any meat that was left on the bones, you will *love* this soup! :)

Provided by Kittencalrecipezazz

Categories     Poultry

Time 2h35m

Yield 10 serving(s)

Number Of Ingredients 15



Delicious After-The-Holiday Turkey-Rice Soup image

Steps:

  • Place the turkey carcass in a large pot then cover with water; bring to a boil over medium-high heat.
  • Reduce the heat to low, cover and simmer for about 1 to 1-1/4 hours.
  • Remove the carcass to a large bowl; set aside to cool slightly (or until cool enough to handle).
  • When the carcass is cool enough to handle remove all the meat from the bones and place in a bowl, then discard the carcass.
  • Set aside about 3 quarts of turkey broth.
  • In another large pot heat 1 cup butter over medium heat.
  • Add in onions, carrots and celery; saute for about 5 minutes or until the onions are tender.
  • Add in garlic and cook for 2 minutes.
  • Reduce heat to low then add in 1 cup flour and crushed chili flakes (if using) to the butter mixture and stir for 1 minute or until blended.
  • Slowly add in about 1 quart of broth; bring to a boil stirring constantly until thickened.
  • Add in half and half cream, uncooked rice and boullion powder, peas or corn and remaining 2 quarts broth; bring to a simmer over medium-high heat.
  • Reduce the heat and simmer for about 30-35 minutes or until rice is tender.
  • Add in the reserved turkey meat towards then end of cooking just to heat through.
  • Season with salt and black pepper.
  • Ladle into bowls and sprinkle with Parmesan cheese if desired.

Nutrition Facts : Calories 337.1, Fat 24.4, SaturatedFat 15.2, Cholesterol 66.8, Sodium 304.7, Carbohydrate 25.6, Fiber 2, Sugar 2.6, Protein 5

1 turkey carcass
2 large onions, chopped
2 tablespoons fresh minced garlic (or thinly slice the cloves)
1 large carrot, peeled and diced
1 large celery rib, diced
1 cup butter
1 cup all-purpose flour
1 -2 teaspoon crushed red pepper flakes (to taste) (optional)
2 cups half-and-half cream
1 cup uncooked converted white rice
2 -4 teaspoons chicken bouillon powder
1 -2 cup frozen peas or 1 -2 cup corn
1 -2 teaspoon seasoning salt (or to taste) or 1 -2 teaspoon white salt (or to taste)
ground black pepper (to taste)
parmesan cheese (to taste) (optional)

CREAMY AFTER-THANKSGIVING TURKEY SOUP

This is a version of Valorie Walker's recipe with a few of my changes. Enjoy.

Provided by Paul

Categories     Turkey Soup

Time 1h55m

Yield 16

Number Of Ingredients 13



Creamy After-Thanksgiving Turkey Soup image

Steps:

  • Place turkey carcass in a large pot or Dutch oven and cover with water. Bring to a boil. Reduce heat to medium, cover, and simmer for 1 hour. Remove carcass and allow to cool. Separate turkey meat from the bones. Cut meat into bite-size pieces; discard bones. Reserve about 12 cups turkey broth in a large bowl. Save remaining broth for another use.
  • Melt butter in another large pot or Dutch oven over medium heat; cook and stir onion, carrots, and celery in melted butter until tender, about 5 minutes. Stir flour into vegetable mixture; cook and stir until smooth, about 5 minutes. Gradually stir in about 1/3 the reserved turkey broth. Bring to a boil; cook and stir until thickened, about 2 minutes.
  • Stir remaining turkey broth, turkey meat, half-and-half, fettuccine, stuffing, salt, chicken bouillon, pepper, and poultry seasoning into half-and-half mixture. Reduce heat to medium-low, cover, and simmer until noodles are tender, about 10 minutes more.

Nutrition Facts : Calories 273.5 calories, Carbohydrate 15.1 g, Cholesterol 56.8 mg, Fat 21.7 g, Fiber 1.1 g, Protein 5.2 g, SaturatedFat 11.2 g, Sodium 442.2 mg, Sugar 1.3 g

1 turkey carcass
1 cup butter, cubed
1 large onion, chopped
2 large carrots, diced
2 stalks celery, diced
1 cup all-purpose flour
2 cups half-and-half
4 ounces fettuccine, broken into 2-inch pieces
¼ cup prepared stuffing, or more to taste
2 teaspoons salt
1 teaspoon chicken bouillon granules
¾ teaspoon ground black pepper
1 pinch poultry seasoning, or to taste

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