Hollys Turkey Soup Recipes

CREAMY AFTER-THANKSGIVING TURKEY SOUP

Creamy After-Thanksgiving Turkey Soup image

This is a version of Valorie Walker's recipe with a few of my changes. Enjoy.

Provided by Paul

Categories Soups, Stews and Chili Recipes Soup Recipes Turkey Soup Recipes

Time 1h55m

Yield 16

Number Of Ingredients 13

Ingredients

1 turkey carcass
1 cup butter, cubed
1 large onion, chopped
2 large carrots, diced
2 stalks celery, diced
1 cup all-purpose flour
2 cups half-and-half
4 ounces fettuccine, broken into 2-inch pieces
¼ cup prepared stuffing, or more to taste
2 teaspoons salt
1 teaspoon chicken bouillon granules
¾ teaspoon ground black pepper
1 pinch poultry seasoning, or to taste

Steps:

Place turkey carcass in a large pot or Dutch oven and cover with water. Bring to a boil. Reduce heat to medium, cover, and simmer for 1 hour. Remove carcass and allow to cool. Separate turkey meat from the bones. Cut meat into bite-size pieces; discard bones. Reserve about 12 cups turkey broth in a large bowl. Save remaining broth for another use.
Melt butter in another large pot or Dutch oven over medium heat; cook and stir onion, carrots, and celery in melted butter until tender, about 5 minutes. Stir flour into vegetable mixture; cook and stir until smooth, about 5 minutes. Gradually stir in about 1/3 the reserved turkey broth. Bring to a boil; cook and stir until thickened, about 2 minutes.
Stir remaining turkey broth, turkey meat, half-and-half, fettuccine, stuffing, salt, chicken bouillon, pepper, and poultry seasoning into half-and-half mixture. Reduce heat to medium-low, cover, and simmer until noodles are tender, about 10 minutes more.

Nutrition Facts : Calories 273.5 calories, Carbohydrate 15.1 g, Cholesterol 56.8 mg, Fat 21.7 g, Fiber 1.1 g, Protein 5.2 g, SaturatedFat 11.2 g, Sodium 442.2 mg, Sugar 1.3 g

HOLY MOLY POTATO SOUP

Holy Moly Potato Soup image

This is a turned-up version of a cheesy potato soup. We eat this often, especially on cold winter evenings, but it'd be lovely for family get-togethers or potlucks during the holidays! Crushed red pepper flakes really turn up the heat. -Angela Sheridan, Opdyke, Illinois

Provided by Taste of Home

Categories Dinner

Time 4h10m

Yield 10 servings.

Number Of Ingredients 14

Ingredients

4 cans (14-1/2 ounces each) diced new potatoes, undrained
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
2-1/2 cups water
1 can (11 ounces) whole kernel corn, drained
1 can (10 ounces) diced tomatoes and green chiles, undrained
6 green onions, chopped
1 medium sweet red pepper, chopped
1 tablespoon dried minced onion
1 teaspoon cayenne pepper
1/4 teaspoon pepper
1 pound bulk spicy pork sausage
2 cups (8 ounces) shredded sharp cheddar cheese
1 carton (8 ounces) French onion dip
Tortilla chips

Steps:

In a 6-qt. slow cooker, combine the first 10 ingredients. In a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking it into crumbles; drain. Add to slow cooker., Cook, covered, on low to allow flavors to blend, 4-5 hours. Add cheese and onion dip in the last 30 minutes of cooking. Stir before serving. Serve with tortilla chips., Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.

Nutrition Facts : Calories 529 calories, Fat 30g fat (13g saturated fat), Cholesterol 62mg cholesterol, Sodium 1981mg sodium, Carbohydrate 43g carbohydrate (5g sugars, Fiber 8g fiber), Protein 18g protein.

CURRIED TURKEY SOUP

Curried Turkey Soup image

This colorful soup is a delight to serve the day after Thanksgiving. Best of all, it comes together in the slow cooker, allowing you some time to get a head start on your holiday shopping. -Holly Bauer, West Bend, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 8h40m

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

Number Of Ingredients 14

Ingredients

4-1/2 cups chicken broth
1 can (14-1/2 ounces) diced tomatoes, undrained
2 medium carrots, chopped
2 celery ribs, chopped
1 medium onion, chopped
1 medium green pepper, chopped
1 medium tart apple, peeled and chopped
1 tablespoon curry powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup all-purpose flour
1/2 cup unsweetened apple juice or additional chicken broth
3 cups shredded cooked turkey
3 cups hot cooked rice

Steps:

Combine the first 10 ingredients in a 4- or 5-qt. slow cooker. Cover and cook on low for 7-8 hours or until vegetables are tender. Mix flour and apple juice until smooth; stir into soup. Cover and cook on high for 30 minutes or until soup is thickened., Add turkey; heat through. Stir in rice.

Nutrition Facts : Calories 314 calories, Fat 4g fat (1g saturated fat), Cholesterol 57mg cholesterol, Sodium 1096mg sodium, Carbohydrate 42g carbohydrate (11g sugars, Fiber 4g fiber), Protein 25g protein.

SLOW COOKER TURKEY VEGETABLE SOUP

Slow Cooker Turkey Vegetable Soup image

This savory, flavorful soup is great for a busy weeknight, or a cold fall day!

Provided by Holly Nilsson

Categories Appetizer Dinner Entree Lunch Main Course Slow Cooker Soup

Time 7h25m

Number Of Ingredients 13

Ingredients

½ onion (diced)
2 tablespoons butter
6 cups turkey broth (or chicken broth)
2 cups cooked turkey (or chicken)
14.5 ounces canned diced tomatoes (with juice)
2 medium carrots (sliced)
2 ribs celery (sliced)
½ cup frozen corn (defrosted & drained )
½ cup frozen peas (defrosted & drained )
1 small potato (peeled and cut into ½ " cubes)
½ teaspoon poultry seasoning
½ teaspoon dried basil
2 teaspoons fresh parsley (chopped)

Steps:

Cook onion in butter over medium heat until it starts to soften, about 3 minutes.
Place in the bottom of a 6qt slow cooker.
Add remaining ingredients (except parsley) and cook on low 7-8 hours or until potatoes are tender.
Stir in parsley and serve.

Nutrition Facts : Calories 213 kcal, Carbohydrate 18 g, Protein 15 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 51 mg, Sodium 1582 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving

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