Turkey Soup With Slickers Recipes

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TURKEY SOUP WITH SLICKERS

Our grandson calls this "bone soup" because I make it with Thanksgiving turkey bones! The recipe for slickers-half dumplings, half egg noodles- comes from my grandmother.

Provided by Taste of Home

Categories     Lunch

Time 2h50m

Yield 8-10 servings (2-1/2 quarts).

Number Of Ingredients 14



Turkey Soup with Slickers image

Steps:

  • In a Dutch oven or soup kettle, add the first nine ingredients. Slowly bring to a boil; skim foam. Reduce heat; cover and simmer for 2 hours. 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., In a large bowl, beat 1 cup of the broth and egg. Stir in enough flour to form a stiff dough. Turn onto a floured surface; knead 8-10 times or until smooth. Divide dough in half; roll out each piece to 1/8-in. thickness. Cut into 2-in. x 1/4-in. strips., Add dill and poultry seasoning to remaining broth; bring to a gentle boil. Drop slickers into broth; cover and cook for 30-35 minutes or until tender. Add peas and reserved turkey; heat through.

Nutrition Facts :

1 leftover turkey carcass (from a 14-pound turkey)
5 quarts water
1/2 cup chopped onion
1/2 cup chopped carrot
1/2 cup chopped celery
3 tablespoons dried parsley flakes
2 teaspoons salt
1/2 teaspoon pepper
2 bay leaves
1 egg
2-1/2 to 3 cups all-purpose flour
1/2 teaspoon dill weed
1/2 teaspoon poultry seasoning
1 cup frozen peas

TURKEY SOUP WITH RICE

Provided by Food Network Kitchen

Categories     appetizer

Time 3h25m

Yield 6 servings

Number Of Ingredients 16



Turkey Soup with Rice image

Steps:

  • In a large pot, combine carcass, celery, carrots, onion, bay leaf and water and bring to a simmer. Simmer for 2 to 3 hours over medium low heat. Strain and discard vegetables and bones. Reserve turkey stock. In a large pot, melt butter and cook onions until tender. Stir in celery and thyme. Stir in carrots and rice and toss to coat. Stir in turkey stock and bring to a simmer. Cook until vegetables and rice are tender. Stir in turkey, corn and parsley. Return to simmer and season to taste.

1 turkey carcass
2 stalks celery with leaves, coarsely chopped
2 carrots, coarsely chopped
1 onion, peeled and quartered
1 bay leaf
8 cups water
3 tablespoons butter
1 cup chopped onion
1 cup chopped celery
2 teaspoons dried thyme
2 cups chopped carrots
1 cup rice
2 cups chopped leftover turkey
1 cup frozen or leftover corn
3 tablespoons fresh parsley
Salt and pepper

TURKEY AND VEGETABLE SOUP

Provided by Emeril Lagasse

Categories     main-dish

Time 1h35m

Yield 6 to 8 servings

Number Of Ingredients 19



Turkey and Vegetable Soup image

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.

1 leftover whole roasted turkey
2 medium onions, cored, peeled and chopped
3 medium carrots, peeled and chopped
3 medium stalks celery, cleaned and chopped
2 bay leaves
Salt
Freshly ground black pepper
Water, to cover
Any leftover turkey meat, diced
2 cups cooked diced potatoes, rice or pasta
2 cups cooked sweet peas
2 cups cooked carrots, diced
2 cups any other cooked vegetables
2 cloves garlic, chopped
1 cup chopped green onions, green part only
1/4 cup chiffonade fresh basil leaves
1/4 cup finely chopped fresh parsley leaves
1 cup cooked macaroni
Loaf crusty bread

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

TURKEY SOUP WITH EGG NOODLES AND VEGETABLES

Make the most of your leftover Thanksgiving turkey with this Turkey Soup recipe from Food Network.

Provided by Robin Miller : Food Network

Time 36m

Yield 4 servings

Number Of Ingredients 14



Turkey Soup with Egg Noodles and Vegetables image

Steps:

  • Heat oil in a large stock pot or Dutch oven over medium heat. Add leeks, carrots, garlic, and celery and saute 4 minutes, until soft. Add turkey, bay leaves, thyme, salt, and black pepper and stir to mix well. Add chicken broth and bring mixture to a boil. Reduce heat to medium-low, partially cover and simmer 10 minutes.
  • Return mixture to a boil and add egg noodles. Cook 10 minutes, until egg noodles are just tender. Stir in peas and cook until peas are just heated through, about 1 minute.
  • Remove from heat, discard bay leaves and stir in parsley.

2 teaspoons olive or vegetable oil
2 leeks, cleaned and chopped
2 carrots, peeled and chopped
1 clove garlic, minced
1 stalk celery, chopped
3 to 4 cups leftover cooked turkey, shredded or cubed
2 to 3 bay leaves
2 teaspoons dried thyme
1/2 teaspoon salt
1/4 teaspoon ground black pepper
8 cups reduced-sodium chicken broth
6 ounces uncooked egg noodles
1 cup frozen green peas
2 tablespoons chopped fresh parsley leaves

HOMEMADE TURKEY SOUP

The guests have gone home, the dishes are done-and now the fun part begins. Turn the day after the big meal into a turkey soup-making day, when you can spend a few hours gently simmering a meaty broth and savory vegetables. The result will be a homemade creation that might soon become your black Friday tradition.

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 2h55m

Yield 10

Number Of Ingredients 12



Homemade Turkey Soup image

Steps:

  • Break up turkey carcass to fit 6-quart Dutch oven. Add water, salt, pepper, poultry seasoning and bay leaf. Heat to boiling over high heat; reduce heat to low. Cover; simmer 1 hour 30 minutes.
  • Skim off any residue that rises to the surface. Remove bones, meat and bay leaf from broth; cool. When cool enough to handle, remove meat from bones, and cut into bite-size pieces; reserve. Discard bones and bay leaf.
  • Skim fat from broth; discard. Stir in barley. Heat to boiling; reduce heat to low. Cover; simmer 30 minutes, stirring occasionally.
  • Stir in carrots, onions, celery, 3 cups cooked turkey and reserved turkey cut from bones. Simmer uncovered 20 to 25 minutes, stirring occasionally, until vegetables and barley are tender. Stir in parsley.

Nutrition Facts : Calories 140, Carbohydrate 13 g, Cholesterol 40 mg, Fiber 3 g, Protein 15 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 2 g, TransFat 0 g

Carcass from cooked 10- to 12-lb turkey
3 quarts (12 cups) water
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon poultry seasoning or dried sage leaves
1 dried bay leaf
1/2 cup uncooked pearl barley
3 medium carrots, sliced (1 1/2 cups)
1 cup chopped onions
2 medium stalks celery, sliced (1 cup)
3 cups cut-up cooked turkey
2 tablespoons chopped fresh parsley leaves, if desired

TURKEY AND DRESSING SOUP (USE UP THOSE LEFTOVERS SOUP)

This is more of a concept than an actual measured out recipe. It is how I like to use up Thanksgiving dinner leftovers. I can only have so many turkey sandwiches before I hurl.

Provided by Pot Scrubber

Categories     Stocks

Time 25m

Yield 6 serving(s)

Number Of Ingredients 5



Turkey and Dressing Soup (Use up Those Leftovers Soup) image

Steps:

  • Directions? Are you kidding? Make it up as you go along but here is an example.
  • After carving your turkey save any tasty drippings for later to add to your turkey or chicken stock.
  • Force feed your family left over turkey for a couple of days and then round up the remains of that poor bird.
  • Heat 4-6 cups or so of homemade turkey stock in a saucepan until simmering, or use purchased chicken stock.
  • Toss the turkey into the pot along with some stuffing. Cornbread stuffing is particularly nice but I have used both cornbread and bread stuffing. If you have made a fancy smancy raisin/oyster/cranberry/walnut/apple stuffing this recipe is not for you this year. Keep it simple.
  • If you have any left over steamed peas throw a handful into the pot. If you have any steamed left over carrots throw some of them in, too. Keep in mind I'm not talking about left over pea SALAD or carrots cooked in brown sugar and nutmeg! Keep it simple.
  • You may or may not need to add any additional seasonings, depending on how well seasoned your stuffing was.
  • If you don't have any left over veggies that is fine. It is still good with just turkey and stuffing.
  • Add seasonings if you need to.
  • Your end result will only be as good as your turkey dinner was to begin with and your own imagination. Good luck!

6 cups turkey broth or 6 cups chicken broth
1 1/2 cups cooked turkey (approximately)
1 cup prepared stuffing (approximately)
carrot (cooked plain)
peas (cooked plain)

TENDER TURKEY NOODLE SOUP

Make and share this Tender Turkey Noodle Soup recipe from Food.com.

Provided by mydesigirl

Categories     Poultry

Time 2h15m

Yield 4-6 serving(s)

Number Of Ingredients 9



Tender Turkey Noodle Soup image

Steps:

  • In an 8 quart soup pot, combine all ingredients except the noodles and corn.
  • Bring to a boil over high heat, then reduce to low heat; cover and simmer for about an hour or until turkey is cooked through and fork tender.
  • Carefully remove turkey from pot; remove and discard the bones and skin, then cut the meat into chunks.
  • Increase the heat under soup to high and bring to a boil; add noodles and cook for 5 minutes.
  • Return turkey to the pot and add corn.
  • Cook for 5 minutes or until noodles are tender and corn is heated thoroughly.
  • Serve immediately.

Nutrition Facts : Calories 224.2, Fat 2.2, SaturatedFat 0.4, Cholesterol 16.6, Sodium 1227.8, Carbohydrate 48.7, Fiber 5.8, Sugar 5, Protein 7.1

8 cups water
2 (1 1/2 lb) turkey thighs (3lbs. total) or 2 turkey drumsticks, raw (3lbs. total)
2 medium onions, chopped
3 medium carrots, cut into 1 inch chunks
2 stalks celery, cut into 1 inch chunks
2 teaspoons salt
1/2 teaspoon black pepper
8 ounces medium egg noodles
1 (16 ounce) package frozen corn

TURKEY SOUP

I love Turkey and I love soup, so there's no way I'm getting rid of that Turkey carcass. This is my basic chicken soup recipe with Turkey instead. The garlic and tomato sauce add terrific flavor and nice color. I'll eat it all year round.

Provided by NJstixx

Categories     Poultry

Time 3h

Yield 8 serving(s)

Number Of Ingredients 11



Turkey Soup image

Steps:

  • Add finely chopped onion, (2) celery stalks and garlic to 2 T of vegetable oil in a soup pot.
  • Sweat until tender.
  • Add turkey, remaining chicken broth, tomato sauce and water.
  • Also add fresh herbs, garlic salt and pepper.
  • You may add more water if necessary.
  • Bring to a boil and simmer for 1 hour.
  • Strain soup into another pot removing the flavoring vegetables, and carcass.
  • Return broth to soup pot.
  • Remove meat from the carcass and add to broth.
  • Chop remaining and celery into small pieces and add to soup.
  • You may also add additional turkey leftovers at this point.
  • Return to a boil and simmer for 1 1/2 hours.
  • Put the carrots in 45 minutes before finishing.
  • Serve with fine egg noodles.

Nutrition Facts : Calories 78.1, Fat 4.2, SaturatedFat 0.7, Sodium 522, Carbohydrate 7.2, Fiber 1.8, Sugar 3.7, Protein 3.4

1 leftover turkey carcass
2 tablespoons vegetable oil
2 (14 1/2 ounce) cans chicken broth, plus water to cover, about 8 cups
1 (8 ounce) can tomato sauce
1 large onion (finely chopped)
5 stalks celery
2 large carrots
1 garlic clove
1 tablespoon garlic salt
fresh ground pepper
fresh seasoning (parsley, thyme or personal favorites)

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

SKINNY TURKEY-VEGETABLE SOUP

The blend of flavors and colors in this hearty soup will bring everyone at the table back for more. -Charlotte Welch, Utica, New York

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h5m

Yield 6 servings (2-1/4 quarts).

Number Of Ingredients 19



Skinny Turkey-Vegetable Soup image

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.

Nutrition Facts : Calories 191 calories, Fat 3g fat (1g saturated fat), Cholesterol 40mg cholesterol, Sodium 257mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 5g fiber), Protein 18g protein. Diabetic Exchanges

2 medium onions, chopped
2 medium carrots, halved and thinly sliced
2 celery ribs, chopped
1/2 cup chopped sweet red pepper
1 tablespoon olive oil
3 garlic cloves, minced
4 cups water
1 can (10 ounces) diced tomatoes and green chilies, undrained
1/2 cup frozen peas
1 bay leaf
4 teaspoons sodium-free chicken bouillon granules
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 teaspoon ground cumin
1/4 teaspoon pepper
1/4 to 1/2 teaspoon hot pepper sauce, optional
1/2 cup uncooked whole wheat orzo pasta
2 cups cubed cooked turkey breast
1 tablespoon minced fresh cilantro

EASY TURKEY SOUP

A warming winter treat, this spicy turkey soup is a great use of Christmas leftovers - happy Boxing Day!

Provided by Good Food team

Categories     Lunch, Soup, Supper

Time 35m

Number Of Ingredients 10



Easy turkey soup image

Steps:

  • Heat the oil in a large pan, add the onion and fry for 5 minutes or so, stirring every now and then until it starts to soften.
  • To make the soup, add the red pepper, ground coriander, chilli and rice and stir round the pan for about a minute. Pour in the hot stock, stir in the turkey and chickpeas and season well. Bring to the boil, cover and simmer for 8-10 minutes, until the vegetables and rice are tender. Stir in the coriander or parsley and it's ready. (The soup may now be cooled and frozen for up to 1 month.)

Nutrition Facts : Calories 291 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 27 grams carbohydrates, Fiber 4 grams fiber, Protein 27 grams protein, Sodium 1.78 milligram of sodium

1 tbsp olive oil
1 large onion, halved and sliced into thin strips
1 red pepper, seeded and sliced into thin strips
2 tsp ground coriander
¼ - ½ tsp chilli flakes
3 tbsp basmati rice or long grain rice
1½ l hot turkey or chicken stock
250g/9oz turkey meat, cut into thin strips (leg meat will have the most flavour)
410g can chickpea, drained and rinsed
a handful of fresh coriander or flatleaf parsley, roughly chopped (optional)

OLD-FASHIONED TURKEY SOUP

For added convenience freeze some of the soup in individual serving-size portions.

Provided by Taste of Home

Categories     Lunch

Time 3h10m

Yield 22 servings (5-1/2 quarts).

Number Of Ingredients 16



Old-Fashioned Turkey Soup image

Steps:

  • Place the turkey carcass and water in a Dutch oven or soup kettle; slowly bring to a boil over low heat. Cover and simmer for 1-1/2 hours. , Remove carcass and discard. Strain broth through a cheesecloth-lined colander. If using immediately, skim fat or refrigerate for 8 hours or overnight; remove fat from surface. Stock may be refrigerated for up to 3 days or frozen for 4 to 6 months., For soup, return strained broth to pan. Add the turkey, vegetables, rice, bouillon and seasonings; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until rice and vegetables are tender.

Nutrition Facts : Calories 96 calories, Fat 2g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 522mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 1g fiber), Protein 9g protein.

1 leftover turkey carcass (from a 12-pound turkey)
5 quarts water
SOUP:
3 cups cubed cooked turkey
1 can (28 ounces) stewed tomatoes
1 large onion, chopped
2 large carrots, shredded
1 cup chopped celery
1 package (10 ounces) frozen chopped spinach, thawed
3/4 cup fresh or frozen peas
3/4 cup uncooked long grain rice
4 teaspoons chicken bouillon granules
2 teaspoons salt
3/4 teaspoon pepper
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme

TURKEY SOUP

My daughter got this recipe from her husband's mother. As in many households, our turkey gets picked over for a few days after the holidays. This soup is especially good on cold winter nights when it's snowing...which happens a lot where I live! -Carol Brethauer, Denver, Colorado

Provided by Taste of Home

Categories     Dinner     Lunch

Time 4h30m

Yield 12 servings (5 quarts).

Number Of Ingredients 13



Turkey Soup image

Steps:

  • In a stockpot, place turkey carcass, water and broth. Bring to a boil. Reduce heat; cover and simmer 4-5 hours. , Remove carcass from stock. Remove any meat; dice. Return to stock along with rice, onion, celery, carrots, bay leaf and poultry seasoning. Add remaining seasonings to taste. Cover; simmer over medium-low heat until rice is cooked. Discard bay leaf.

Nutrition Facts : Calories 147 calories, Fat 2g fat (0 saturated fat), Cholesterol 28mg cholesterol, Sodium 412mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 1g fiber), Protein 12g protein. Diabetic Exchanges

1 leftover turkey carcass (from a 14-pound turkey)
3 quarts water
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
1/2 cup uncooked long grain rice
1 medium onion, finely chopped
4 celery ribs, finely chopped
2 medium carrots, grated
1 bay leaf
Dash poultry seasoning
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon pepper
Salt, optional

TURKEY SOUP WITH SLICKERS

Our grandson calls this 'bone soup' because I make it with Thanksgiving turkey bones! The recipe for slickers--half dumplings, half egg noodles-- comes from my grandmother.

Provided by Allrecipes Member

Time 2h50m

Yield 10

Number Of Ingredients 14



Turkey Soup with Slickers image

Steps:

  • Place the first nine ingredients in a Dutch oven or soup kettle. Bring to a boil; skim fat. Reduce heat; cover and simmer for 2 hours. Remove bay leaves. Remove carcass; allow to cool. Remove turkey from bones and cut into bite-size pieces; set aside. Pour 1 cup of the broth into a bowl; add egg and beat. Stir in enough flour to form a stiff dough. Turn onto a floured surface; knead 8-10 times or until smooth. Divide dough in half; roll out each piece to 1/8-in. thickness. Cut into 2-in. x 1/4-in. strips. Add dill and poultry seasoning to remaining broth; bring to a gentle boil. Drop slickers into broth; cover and cook for 30-35 minutes or until tender. Add peas and reserved turkey; heat through.

Nutrition Facts : Calories 244.2 calories, Carbohydrate 27.9 g, Cholesterol 42.8 mg, Fat 10.7 g, Fiber 2.1 g, Protein 8.3 g, SaturatedFat 2.8 g, Sodium 449.3 mg, Sugar 1.7 g

1 turkey carcass
5 quarts water
½ cup chopped onion
½ cup chopped carrot
½ cup chopped celery
3 tablespoons dried parsley flakes
2 teaspoons salt
½ teaspoon pepper
2 leaf (blank)s bay leaves
1 egg
2 ½ cups all-purpose flour
½ teaspoon dill weed
½ teaspoon poultry seasoning
1 cup frozen peas

TURKEY SOUP FOR THE SLOW COOKER

This is how I take care of the turkey carcass. But you can make this soup by following the directions and using 12 cups of chicken broth with 1/2 teaspoon of poulty seasoning. You can freeze the carcass and make the broth when convenient for you.

Provided by Sageca

Categories     Poultry

Time 4h50m

Yield 12 serving(s)

Number Of Ingredients 20



Turkey Soup for the Slow Cooker image

Steps:

  • Turkey Broth:.
  • Put the turkey carcass in your slow cooker on Low with an onion, celery stalk,a carrot, salt and pepper,bay leaf, 1/2 poultry seasoning, 2 teaspoons chicken powder and water. Cook on Low overnight.
  • Next morning, strain the both and pour it back in the slow cooker.
  • Remove turkey meat from bones, set meat aside.
  • Soup:.
  • In the slow cooker with the broth, add onions, garlic, carrots, celery, thyme, salt and pepper.
  • Cook at High for 4 hours; add turkey, noodles, and parsley.
  • Cook another 1/2 hour.
  • Enjoy!
  • NOTE: Cooking time doesn't include the overnight that your broth is cooking.

1 turkey carcass
1 onion
1 celery
1 carrot
1/2 teaspoon salt
1/2 teaspoon pepper
1 bay leaf
1/2 teaspoon poultry seasoning
2 teaspoons instant chicken bouillon granules
12 cups water
2 onions
1 garlic clove, minced
2 carrots, peeled and chopped (I slice them)
2 stalks celery, chopped
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 cups turkey, shredded (include reserved turkey from above)
noodles, uncooked your choice
2 tablespoons fresh parsley leaves, chopped

TURKEY NOODLE SOUP

With Thanksgiving close at hand (early October in Canada and late November in the United States) this simple recipe helps utilize the inevitable turkey leftovers. Enjoy!

Provided by Frank Butcher

Categories     Poultry

Time 1h45m

Yield 5 quarts, 10 serving(s)

Number Of Ingredients 16



Turkey Noodle Soup image

Steps:

  • In an eight quart kettle or Dutch oven place turkey bones, water -- down through to and including the bay leaf.
  • Heat to boiling; reduce heat, cover and simmer for 1 hour.
  • Remove the bones to a platter and let c ool.
  • Add the parsley through to green beans.
  • Heat to boiling; reduce heat and simmer for 10 minutes.
  • Meanwhile, scrape meat from carcass and return meat to soup pot. Add liquid if required.
  • Heat to boiling; add noodles and cook uncovered for 10 minutes.
  • Melt butter in a small frying pan; stir in flour.
  • Cook over low heat, stirring constantly, until the flour browns.
  • Stir into boiling soup.
  • When the soup returns to a boil; reduce heat and simmer for 5 minutes.
  • Serve hot in large bowls - as if there were any other kind! - Enjoy.
  • Notes: I serve this with fresh French Bread and butter.
  • I have used yellow beans and a mixture of both.
  • Once I wound up using frozen mixed vegetables - and it was still good.
  • On two makings, chicken was substituted for the turkey - and it turned out well.
  • Hints on Herbs and Spices: To substitute dried herbs for fresh, use 1/3 tsp powdered or 1/2 tsp crushed for every Tbsp of fresh chopped herbs.
  • To test for dryness before packing (in case of drying f resh herbs for winter use) put a few sprigs or leaves in a tightly covered jar and watch for condensation.
  • Store herbs in tightly covered jars, away from heat. Add mint, oregano, basil and any other dried herbs to recipes at the end or near end of cooking time for a more pronounced flavour.
  • If you are enlarging recipes, spice to taste rather than to measure. When preparing cooked foods for freezing, it is advisable to under-season them with herbs or spices, then add more seasoning to taste when you reheat them and you will have the ultimate in flavour.

Nutrition Facts : Calories 148.5, Fat 5.9, SaturatedFat 3.2, Cholesterol 25.3, Sodium 1488.2, Carbohydrate 19.9, Fiber 2.7, Sugar 3.3, Protein 4.5

5 quarts water
1 cup celery, chopped
1/2 cup celery leaves, chopped
1 cup onion, chopped
7 chicken bouillon cubes
1 tablespoon salt
1/4 teaspoon black pepper, ground
1 bay leaf
1/2 cup fresh parsley, chopped (see notes)
1 cup fresh peas or 1 cup frozen peas
1 cup carrot, sliced
1 cup cut green beans, fresh or frozen
4 cups fine egg noodles (8 Oz)
1/4 cup butter or 1/4 cup margarine
1/4 cup flour
turkey carcass, from a 15-20 pound turkey

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From foodnetwork.com


TURKEY SOUP WITH SLICKERS - PLAIN.RECIPES
In a Dutch oven or soup kettle, add the first nine ingredients. Slowly bring to a boil; skim foam. Reduce heat; cover and simmer for 2 hours. 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. In a large bowl, beat 1 cup of the broth ...
From plain.recipes


SLOW-COOKER TURKEY SOUP RECIPE - IAN KNAUER | FOOD & WINE
Heat a slow cooker on high until hot. Stir in the turkey fat, onion, carrots, celery, garlic, 3/4 teaspoon salt and 1/2 teaspoon pepper and cook, stirring occasionally until golden, 6 …
From foodandwine.com


FAVORITE TURKEY SOUP IN 30 MINUTES WITH LEFTOVER TURKEY AND FRESH ...
Begin by prepping your vegetables. Mince the garlic, dice the onion, slice the celery and leeks, and peel and cube the potatoes. Add olive oil and onion to a stock pot and turn it on medium heat. Cook the onion for 3 to 4 minutes, until it begins to sweat and soften. Then add the garlic and cook for another minute.
From thetastytip.com


TURKEY SOUP RECIPE - DINNER AT THE ZOO
Melt the butter in a large pot over medium heat. Add the onions, carrot and celery and cook for 4-5 minutes or until just softened. Season to taste with salt and pepper. Add the garlic and cook for 30 seconds. Add the turkey, Italian seasoning and broth to the pot, along with salt and pepper to taste. Bring to a simmer.
From dinneratthezoo.com


TURKEY SOUP WITH SLICKERS - REVIEW BY JOE G. - ALLRECIPES.COM
Christine,I can't wait to use this recipe. The turkey is still thawing in the fridge and I'm already looking forward to the carcass soup. So far, I've just been "winging it" every year. But, please bear with this old man...I didn't see the noodles listed and I really wanta do this one!!!! Thanks for a great recipe!!!! (I'll rate this now only because it's required, but I doubt I'll need to ...
From allrecipes.com


RICH AND FLAVORFUL TURKEY CARCASS SOUP - HEALTHY RECIPES BLOG
Place the turkey carcass in a large stockpot and cover it with cold water. Add the kosher salt, black pepper, thyme, and bay leaf. Bring to a boil. Skim the foam off the surface. Reduce the heat to medium-low so that the stock is at a …
From healthyrecipesblogs.com


10 BEST TURKEY SOUP RECIPES | YUMMLY
The Best Turkey Soup Recipes on Yummly | Southwest Turkey Soup, Smoked Tuscan Turkey Soup, Smoked Tuscan Turkey Soup
From yummly.com


TURKEY SOUP WITH SLICKERS RECIPE: HOW TO MAKE IT
Search terms Search form submit button. Toggle Search. Hi,
From preprod.tasteofhome.com


EASY HOMEMADE TURKEY SOUP - THE ENDLESS MEAL®
Add the onion and cook for 5 minutes. Add the carrot and cook until it begins to brown in a few places, about 5 minutes. Add the celery, turkey stock, and reserved turkey meat to the pot and bring it to a boil. Simmer for 5 minutes, or until the carrots and celery are soft. Season to taste generously with sea salt.
From theendlessmeal.com


RECIPE FOR TURKEY SOUP WITH SLICKERS : GLORIOUS SOUP RECIPES
Remove turkey from bones and cut into bite-size pieces; set aside. Pour 1 cup of the broth into a bowl; add egg and beat. Stir in enough flour to form a stiff dough. Turn onto a floured surface; knead 8-10 times or until smooth. Divide dough in half; roll out each piece to 1/8-in. thickness. Cut into 2-in. x 1/4-in. strips. Add dill and poultry seasoning to remaining broth; …
From glorioussouprecipes.com


THE BEST LEFTOVER TURKEY SOUP - MEL'S KITCHEN CAFE
Whisk together or blend the half and half and flour until smooth and there are no lumps. Stir the flour mixture into the soup, whisking quickly, and simmer gently until slightly thickened, 5-6 minutes. Stir in the cooked turkey and heat through. Season to taste with additional salt and pepper, if needed. Serve.
From melskitchencafe.com


TURKEY SOUP WITH SLICKERS | RECIPE | TURKEY SOUP, SOUP RECIPES, …
Oct 28, 2012 - Our grandson calls this "bone soup" because I make it with Thanksgiving turkey bones! The recipe for slickers—half dumplings, half egg noodles— comes from my grandmother. The recipe for slickers—half dumplings, half egg noodles— comes from my grandmother.
From pinterest.com


SLOW COOKER TURKEY SOUP - THE STAY AT HOME CHEF
Instructions. Combine potatoes, celery, carrots, onion, garlic, chicken broth, salt, pepper, and poultry seasoning in a 6-quart slow cooker. Cover and cook on high for 3 to 4 hours, or on low for 6 to 8 hours until vegetables are tender. Uncover and measure out approximately 2 cups of soup and transfer into a blender*.
From thestayathomechef.com


TURKEY SOUP RECIPE - DINNER, THEN DESSERT
Add the turkey carcass and broth to a large dutch oven. Bring to a boil, then reduce to a simmer. Cover and cook for 30 minutes. Remove the bones from the pot, add in the egg noodles, onions, celery, carrots, bay leaf, salt, pepper, rosemary, thyme and chopped turkey meat. Bring to a simmer, then cover and cook for 12 minutes until noodles are ...
From dinnerthendessert.com


CREAMY TURKEY DINNER SOUP - THE DARING GOURMET
Instructions. Add all of the ingredients to the slow cooker except for the milk, flour and stuffing. Cook on LOW for 5-6 hours or on HIGH for 3-4 hours. During the last 20-30 minutes of cooking, make a slurry by dissolving the flour in the milk until no lumps remain. Stir the slurry into soup and stir.
From daringgourmet.com


LEFTOVER TURKEY NOODLE SOUP - SKINNYTASTE
Fill a large saucepan with homemade turkey stock (or canned). Add bay leaf, carrots, onion, celery, garlic, salt and pepper to taste and simmer 10-15 minutes, until the vegetables are soft. Add parsley, noodles and shredded turkey; cook according to noodle directions, about 5 minutes. Discard bay leaf and serve. Nutrition.
From skinnytaste.com


FOODIE RECIPES: TURKEY SOUP WITH SLICKERS
Remove turkey from bones and cut into bite-size pieces; set aside. Pour 1 cup of the broth into a bowl; add egg and beat. Stir in enough flour to form a stiff dough. Turn onto a floured surface; knead 8-10 times or until smooth. Divide dough in half; roll out each piece to 1/8-in. thickness. Cut into 2-in. x 1/4-in. strips. Add dill and poultry seasoning to remaining broth; …
From foodie-recipes.blogspot.com


LEFTOVER TURKEY SOUP - TASTES OF LIZZY T
Chop celery, carrots, and onion. In the now empty stock pot, heat oil and add chopped vegetables. Cook on medium high heat until fork tender, about 5-7 minutes. Once tender, pour in 4 cups of fresh turkey stock, cumin, Italian seasoning, and heavy cream. Stir until completely incorporated.
From tastesoflizzyt.com


TURKEY SOUP WITH SLICKERS RECIPE: HOW TO MAKE IT | TASTE …
Our grandson calls this "bone soup" because I make it with Thanksgiving turkey bones! The recipe for slickers—half dumplings, half egg noodles— comes from my grandmother. The recipe for slickers—half dumplings, half egg noodles— comes from my grandmother.
From stage.tasteofhome.com


20 LEFTOVER TURKEY SOUP RECIPES | ALLRECIPES
Easy to make with leftover turkey. The beef stock adds a depth of flavor without calling attention to itself," says reviewer bd.weld. Celery carrots, onions, and rotini pasta make for a classic turkey soup that is perfect on a chilly day. 10 Casseroles That Use up Leftover Thanksgiving Turkey.
From allrecipes.com


TURKEY SOUP WITH SLICKERS - REVIEW BY L0VEY - ALLRECIPES.COM
This is a great recipe and very flexible. I used a chicken carcass instead of turkey, and used brown rice instead of making slickers and it was still outstanding. I found it helpful to know that 5 quarts is 20 cups. My crockpot only holds about 3 quarts of water with all of the other ingredients, which was more than enough water. Outstanding recipe!
From allrecipes.com


TURKEY SOUP WITH SLICKERS - REVIEW BY DUNNER
This is an Awesome recipe, my wife's family has been making the identical soup for generations.. except they've always used chicken. With some convincing I got a bunch of them to try this turkey variation, everyone agreed it was equally delicious. My inlaws always called the "slickers".. "sliders" but no matter what u call them this is the best thing u can come home to …
From allrecipes.com


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