Easy Leftover Turkey Soup Recipes

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LEFTOVER TURKEY SOUP

Finish up your Thanksgiving turkey leftovers with this Leftover Turkey Soup! This flavorful Leftover Turkey Soup uses fresh veggies, Italian dressing, chicken broth and bow-tie pasta. Find another use for your leftover turkey this year.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 6 servings, 1 cup each

Number Of Ingredients 9



Leftover Turkey Soup image

Steps:

  • Heat oil in large saucepan on medium heat. Add onions, carrots and celery; cook 3 to 5 min. or until crisp-tender, stirring occasionally.
  • Stir in broth, water and dressing mix. Bring to boil.
  • Add turkey and pasta; cover. Simmer on medium-low heat 10 to 12 min. or until pasta is tender.

Nutrition Facts : Calories 140, Fat 4.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 720 mg, Carbohydrate 0 g, Fiber 0.939 g, Sugar 0 g, Protein 15 g

1 Tbsp. oil
1/2 cup chopped onions
1 carrot, sliced
1 stalk celery, sliced
2 cans (14-1/2 oz. each) fat-free reduced-sodium chicken broth
2 cups water
1 env. GOOD SEASONS Italian Dressing Mix
2 cups cubed cooked turkey
1/2 cup farfalle (bow-tie pasta), uncooked

EASY TURKEY AND RICE SOUP

I make this all the time because it is so filling and so easy to make. Leftovers are just as good the next day, with or without rice!

Provided by Bookwyrm in the Kit

Categories     Clear Soup

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 7



Easy Turkey and Rice Soup image

Steps:

  • Bring the two cartons of broth to a boil and then reduce to med-high heat.
  • Add the cubed turkey and let it cook, stirring often. Add the spices now so it can infuse the broth better.
  • Prepare your rice in a separate pot and time it so it will be ready when the soup is ready.
  • Let the turkey cook for about 20-30 minutes until fully cooked.
  • Add vegetables and cook another 10 minuted until they are tender.
  • Remove from heat.
  • Place 1/2 cup rice in each bowl and then add soup, about 1-2 cups depending on how much you would like.

Nutrition Facts : Calories 291.6, Fat 9.5, SaturatedFat 2.6, Cholesterol 73.7, Sodium 846.2, Carbohydrate 17.3, Fiber 1.2, Sugar 2.3, Protein 31.3

2 (32 ounce) cartons chicken broth
2 lbs turkey breast, cut into 1/2 inch cubes
1/2 medium onion, diced
2 cups diced celery
5 ounces matchstick carrots (1/2 pack)
2 cups cooked rice (avoid quick types of rice, they will get too soggy)
spices (I recommend rosemary and other poultry seasonings)

BASIC TURKEY SOUP

Katie Koziolek of Hartland, Minnesota notes, "I simmer a rich broth using the turkey carcass, then add favorite vegetables and sometimes noodles."

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 10 servings.

Number Of Ingredients 20



Basic Turkey Soup image

Steps:

  • Place all broth ingredients in a large stockpot; cover and bring to a boil. Reduce heat; simmer 25 minutes. Strain broth; discard bones and vegetables. Cool; skim fat. Use immediately for turkey vegetable soup, or refrigerate and use within 24 hours. , For soup, combine broth, bouillon, pepper and vegetables in a large stockpot. Cover and simmer until vegetables are tender, 15-20 minutes. Add turkey; heat through.

Nutrition Facts : Calories 136 calories, Fat 3g fat (1g saturated fat), Cholesterol 43mg cholesterol, Sodium 1024mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 2g fiber), Protein 19g protein.

TURKEY BROTH:
1 leftover turkey carcass (from a 12-14 pound turkey)
8 cups water
1 teaspoon chicken bouillon granules
1 celery rib with leaves
1 small onion, halved
1 medium carrot
3 whole peppercorns
1 garlic clove
1 teaspoon seasoned salt
1 teaspoon dried thyme
TURKEY VEGETABLE SOUP:
8 cups turkey broth
2 teaspoons chicken bouillon granules
1/2 to 3/4 teaspoon pepper
1-1/2 cups sliced fresh carrots
1-1/2 cups sliced celery
1 cup sliced fresh green beans
3/4 cup chopped onion
4 cups diced cooked turkey

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