My Father In Law Mickeys Famous Turkey Vegetable Soup Recipes

Steps:

• Place whole turkey in a large stockpot. Add 1/2 of the onions, carrots, and celery. Add bay leaves, salt and pepper. Cover the turkey with 3 quarts of water. Place over medium heat and bring to a boil. Reduce heat to medium low and simmer for 1 hour.
• Remove stock from heat and strain through a fine mesh sieve, saving the liquid (about 2 quarts) and turkey meat, discarding the vegetables.
• Saute remaining onions, carrots, and celery until wilted, about 4 minutes. Add to strained stock. Add the remaining vegetables, and garlic to the stock. Season with salt and pepper. Simmer for 10 minutes. Remove the meat from the turkey carcass and dice. Add the meat, herbs, and cooked macaroni to stock. Heat through.
• Ladle the soup into each serving bowl and serve with the crusty bread.

Steps:

• In a large soup pot, brown the ground turkey in a little bit of olive oil so it doesn't stick and break it up into small pieces.
• Add diced onion, cook until it starts to soften a bit.
• Add in desired amount of broth. (I used approx 24 cups! It was a big batch!).
• Next, add your vegetables. If using potatoes, I recommend adding them in last, after the celery and carrot start to soften a bit.
• Then add to taste, your herbs and seasonings.
• Cook until all the vegetables are tender.
• May cook covered or uncovered. If uncovered, it will reduce a bit and the flavors will intensify more.
• Serve over warm cooked rice or orzo, a sprinkle or two of parmesan cheese and a dash of hot sauce and enjoy!

Steps:

• Place all of the above ingredients except the flour and the milk into a large pot. Add enough water to cover everything by 1 inch.
• Bring to a good boil and boil for 5 minutes.
• Turn the heat down, cover and simmer for 30 minutes.
• The vegetable need to be completely tender.
• Mix the flour and milk together and then add it to the soup slowly while stiring the soup.
• Return the soup to a simmer and simmer 10 minutes.
• On this last simmer you need to stir the soup every 2 to 3 minutes to avoid sticking and scorching.

Steps:

• Mix all ingredients except rice together and bring to a boil.
• Reduce heat to low and add rice. Simmer for 15 minutes.

Steps:

• In a large saucepan, saute the onions, carrots, celery and red pepper in oil until tender. Add garlic; cook 2 minutes longer. Stir in the water, tomatoes, peas, bay leaf, bouillon, basil, thyme, cumin, pepper and, if desired, pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. , Meanwhile, cook orzo according to package directions; drain. Stir orzo and turkey into soup; heat through. Discard bay leaf. Sprinkle with cilantro. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth, water or milk if necessary.

Steps:

• Brown turkey and minced garlic in dutch oven. Add the rest of the ingredients; draining all veggies except for the tomatoes and zuchini. Simmer at least 20 minutes.