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
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.
TURKEY AND VEGETABLE SOUP
Provided by Emeril Lagasse
Categories main-dish
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 19
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.
TURKEY VEGETABLE SOUP
This is one of my "tried-and-true" recipes that I always make after Thanksgiving when the turkey leftovers are just about used up. The carcass makes a wonderful broth, and it's amazing how much more meat is made available after boiling those bones!
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 12 servings (about 3-1/2 quarts).
Number Of Ingredients 10
Steps:
- In a large stockpot, combine the broth, potatoes, carrots, celery and onions. Bring to boil. Reduce heat; cover and simmer for 30 minutes or until the vegetables are tender. , Add the corn, lima beans, turkey, chili powder, salt and pepper. Cover and simmer 10 minutes longer.
Nutrition Facts : Calories 123 calories, Fat 1g fat (0 saturated fat), Cholesterol 9mg cholesterol, Sodium 651mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 3g fiber), Protein 7g protein.
TURKEY NOODLE SOUP
Healthy, cheap and quick - this soup is a great way to use up leftover turkey or chicken
Provided by Good Food team
Categories Dinner, Soup
Time 20m
Number Of Ingredients 6
Steps:
- Bring the stock to the boil and throw in the carrots. Boil for 4 mins, then add the noodles and simmer for 3 mins. Stir in the turkey, peas and the white part of the spring onions, heat for 1 min or until everything is hot through. Ladle into bowls, scatter with the green part of the onions to serve.
Nutrition Facts : Calories 285 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 23 grams protein, Sodium 0.42 milligram of sodium
TURKEY VEGETABLE NOODLE SOUP
I don't usually make alot of soup, but I cooked a turkey last night for supper and decided to make some turkey soup from scratch...I am writing this now so I won't forget what I put in it..My family is very fussy but this was gone by breakfast today...I only got a very small bowl to taste!
Provided by karla1
Categories < 4 Hours
Time 2h10m
Yield 10-15 soup bowl servings, 10-15 serving(s)
Number Of Ingredients 15
Steps:
- Place turkey carcass into a large stock pot and completely cover with water.
- Bring water to a boil and then turn down to 7 (medium high) and cook with lid on for approxiamately 2 hours.
- Remove all bones and keep any meat that you can remove from the bones so you can place the meat back into the pot.
- Add the remaining ingredients and 2-3 cups of water to the pot and simmer for 1-2 hours.
- Enjoy!
Nutrition Facts : Calories 20.9, Fat 0.4, SaturatedFat 0.1, Cholesterol 0.6, Sodium 331.1, Carbohydrate 3.9, Fiber 1, Sugar 2.2, Protein 0.9
ASIAN NOODLE & TURKEY SOUP
This soup is a little like pho, a Vietnamese broth traditionally made with beef and served with a plate of zingy fresh herbs, chilli and lime on the side.
Provided by Good Food team
Categories Lunch, Soup
Time 20m
Number Of Ingredients 14
Steps:
- Pour the stock into a large pan, add the ginger and spices, then leave to simmer and infuse for 10 mins. Soak the noodles according to the pack instructions, then drain and rinse.
- Add the fish sauce and lime juice to the stock and taste for seasoning - add more fish sauce if you like. Divide the noodles between four bowls, then top with the shredded meat, beansprouts and a scattering of herbs, spring onion and chillies. Ladle the hot stock over the noodles, then serve with more herbs and lime wedges for squeezing.
Nutrition Facts : Calories 419 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 48 grams protein, Sodium 3.55 milligram of sodium
TURKEY VEGGIE NOODLE SOUP
Make and share this Turkey Veggie Noodle Soup recipe from Food.com.
Provided by Chef LauraMD
Categories Stocks
Time 3h20m
Yield 6-8 serving(s)
Number Of Ingredients 24
Steps:
- Add all the ingredients down to the carcass. Cook broth 2-3 hours. Strain and toss the veggies.
- Saute the leeks, celery and carrots in 1 T butter until lightly cooked. Add 1-2 cup chopped turkey, veggies and noodles to soup (personally, I cook the noodles separately because it makes more than we use the 1st time, and we don't like soggy noodles - so we add them to each bowl). Cook 12-15 minutes and serve.
Nutrition Facts : Calories 178.1, Fat 1.9, SaturatedFat 0.5, Cholesterol 24.1, Sodium 399, Carbohydrate 35.3, Fiber 4.6, Sugar 6.2, Protein 6.2
TURKEY GINGER NOODLE SOUP
I wanted something comforting yet healthy, and ginger is my favorite spice. This recipe was a must-try, and it didn't disappoint. -Adina Monson, Nanaimo, British Columbia
Provided by Taste of Home
Categories Lunch
Time 4h35m
Yield 8 servings (3 quarts).
Number Of Ingredients 15
Steps:
- Place the first 8 ingredients in a 4- or 5-qt. slow cooker., Toss turkey with pepper and salt. In a large skillet, heat oil over medium-high heat; brown turkey in batches. Add to slow cooker., Cook, covered, on low 4-5 hours, until carrots are tender. Stir in corn and peas; heat through., Cook noodles according to package directions; drain. Add to soup just before serving.
Nutrition Facts : Calories 351 calories, Fat 6g fat (1g saturated fat), Cholesterol 65mg cholesterol, Sodium 672mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 4g fiber), Protein 33g protein. Diabetic Exchanges
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