Creamy Curried Turkey Soup Recipes

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QUICK AND EASY CURRIED TURKEY SOUP



Quick and Easy Curried Turkey Soup image

This soup is a great way to use up leftover turkey after Thanksgiving. The curry powder lends a Middle Eastern flair to this chunky winter soup. Add more or less curry powder to suit your tastes.

Provided by Bayhill

Categories     Poultry

Time 50m

Yield 11 cups, 4 serving(s)

Number Of Ingredients 15

1 (10 ounce) package fresh Baby Spinach
3 tablespoons butter or 3 tablespoons margarine
2 cups onions, chopped
3 tablespoons all-purpose flour
2 1/4 teaspoons curry powder
2 (14 1/2 ounce) cans chicken broth
1 1/2 cups red potatoes, unpeeled and diced
3/4 cup carrot, peeled and diagonally sliced
3/4 cup celery, chopped
2 1/2 teaspoons fresh parsley, chopped
3/4 teaspoon rubbed sage
3 cups cooked turkey, chopped
2 cups half-and-half
1/2 teaspoon salt, to taste
1/4 teaspoon black pepper, to taste

Steps:

  • Remove stems from spinach; wash leaves thoroughly, pat dry. Set aside.
  • In a large Dutch oven, melt butter or margarine over medium heat. Add onion and cook, stirring frequently, until tender. Add flour and curry powder, stirring until smooth. Cook 3 minutes, stirring constantly. Gradually add broth, stirring until blended.
  • Add potato, carrots, celery, parsley, and sage; bring to a boil over medium-high heat, stirring frequently. Cook, stirring constantly, until mixture thickens slightly. Cover, reduce heat, and simmer 15 minutes.
  • Stir in spinach, turkey, half and half, salt, and pepper; cover and simmer 10 minutes, stirring occasionally. Adjust spices to taste before serving.

CREAMY TURKEY SOUP



Creamy Turkey Soup image

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

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

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.

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