Lemon Turkey Soup With Fresh Spinach And Farfalle Recipes

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LEMON TURKEY SOUP



Lemon Turkey Soup image

A wonderful, light soup perfect for the post-holiday turkey leftovers. The lemon in this recipe makes your palate zing, and it is so friendly on the waist-line when you need a 'light' meal after the heaviness of the holidays. Enjoy!

Provided by Gitano

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

Time 55m

Yield 4

Number Of Ingredients 13

1 tablespoon olive oil
½ cup chopped red onion
1 clove garlic, minced
¾ cup thinly sliced carrots
½ cup chopped celery
⅓ cup diced red bell pepper
2 cups turkey stock
1 cup diced cooked turkey
2 tablespoons freshly squeezed lemon juice
2 teaspoons lemon zest
2 cups fresh baby spinach leaves
1 pinch sea salt
fresh ground black pepper to taste

Steps:

  • Heat olive oil in a pot over medium heat. Cook and stir onion and garlic in hot oil until fragrant, about 2 minutes. Add carrots, celery, and red bell pepper; cook and stir until carrots begin to soften, 8 to 10 minutes.
  • Pour turkey stock into vegetable mixture and bring to a boil. Reduce heat to low and simmer until flavors blend, about 20 minutes.
  • Stir cooked turkey, lemon juice, and lemon zest into turkey stock mixture; simmer until heated through, about 5 minutes. Add spinach leaves, salt, and black pepper; simmer until spinach wilts and turns bright green, 1 to 2 minutes.

Nutrition Facts : Calories 128.7 calories, Carbohydrate 7.7 g, Cholesterol 27.6 mg, Fat 5.7 g, Fiber 2.1 g, Protein 11.9 g, SaturatedFat 1.2 g, Sodium 482.2 mg, Sugar 3.2 g

LEMONY TURKEY RICE SOUP



Lemony Turkey Rice Soup image

While growing up in Texas, I spent a lot of time helping my grandma cook. Lemon and cilantro add a deliciously different twist to turkey soup. -Margarita Cuellar, East Chicago, Indiana

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings (2 quarts).

Number Of Ingredients 8

2 cups diced cooked turkey
2 cups cooked long grain rice
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/4 teaspoon pepper
6 cups chicken broth, divided
2 tablespoons cornstarch
1/4 to 1/3 cup lemon juice
1/4 to 1/2 cup minced fresh cilantro

Steps:

  • In a large saucepan, combine first 4 ingredients and 5-1/2 cups broth. Bring to a boil; cook 3 minutes. , In a small bowl, mix cornstarch and remaining broth until smooth; gradually stir into soup. Bring to a boil; cook and stir until thickened, 1-2 minutes. Remove from heat; stir in lemon juice and cilantro.

Nutrition Facts : Calories 166 calories, Fat 4g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 1047mg sodium, Carbohydrate 17g carbohydrate (1g sugars, Fiber 1g fiber), Protein 13g protein.

EGG LEMON SOUP WITH TURKEY



Egg Lemon Soup With Turkey image

Modeled after a classic Greek egg lemon soup, this is one of many light, comforting soups that make a nice home for leftover turkey. If you haven't made stock with the turkey carcass, a quick garlic or vegetable stock will do. Make sure that the soup is not at a boil when you add the tempered egg-lemon mixture, or the egg yolks will curdle. The soup should be creamy.

Provided by Martha Rose Shulman

Categories     dinner, lunch, soups and stews, appetizer, main course

Time 15m

Yield 6 servings

Number Of Ingredients 9

2 quarts well-seasoned turkey stock, garlic broth or vegetable stock
1 broccoli crown, cut or broken into small florets
2 cups chopped shredded turkey
1 tablespoon extra-virgin olive oil
Salt and pepper
3 egg yolks
1/4 cup freshly squeezed lemon juice (more to taste)
2 tablespoons chopped fresh parsley
1 1/2 cups warm cooked rice

Steps:

  • Bring stock to a simmer over medium heat. Add broccoli and simmer 3 to 5 minutes, until just tender. Stir in turkey and olive oil and turn heat to low. Season with salt and pepper.
  • In a medium bowl, whisk egg yolks until creamy. Whisk in lemon juice.
  • Making sure soup is not boiling, slowly whisk a couple of ladles of hot soup into egg yolks, whisking constantly. Turn off heat under soup and stir in tempered egg-lemon mixture. Stir in parsley. Taste and adjust salt and pepper.
  • Distribute rice among six bowls. Ladle soup into bowls and serve.

Nutrition Facts : @context http, Calories 177, UnsaturatedFat 5 grams, Carbohydrate 15 grams, Fat 7 grams, Fiber 1 gram, Protein 13 grams, SaturatedFat 2 grams, Sodium 1013 milligrams, Sugar 1 gram, TransFat 0 grams

LEMON TURKEY SOUP WITH FRESH SPINACH AND FARFALLE



Lemon Turkey Soup with Fresh Spinach and Farfalle image

Categories     Soup/Stew     Pasta     turkey     Quick & Easy     Lunch     Lemon     Spinach     Healthy     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4-6 servings

Number Of Ingredients 13

2 tablespoons olive oil
1 large onion, chopped
2 large garlic cloves, finely chopped
3 celery stalks, chopped
2 carrots, diced
1 large red bell pepper, chopped
8 cups (or more) canned low-salt chicken broth
2 cups dried farfalle (bow-tie) pasta
2 cups diced cooked turkey
2 tablespoons fresh lemon juice
2 teaspoons grated lemon peel
1/2 10-ounce package ready-to-use spinach leaves (about 6 cups)
Grated Parmesan cheese

Steps:

  • Heat oil in heavy large pot over medium heat. Add onion and garlic and stir 1 minute. Add celery, carrots and red bell pepper and sauté until vegetables are tender, about 8 minutes. Add 8 cups broth and bring soup to a boil. Reduce heat to medium-low; simmer to blend flavors, about 20 minutes. Add pasta and simmer until pasta is tender, stirring occasionally, about 10 minutes.
  • Mix turkey, lemon juice and lemon peel into soup. Add spinach. Simmer until spinach wilts but is still bright green, stirring occasionally, about 3 minutes. Thin soup with additional chicken broth, if desired. Season soup to taste with salt and pepper.
  • Ladle soup into bowls. Serve, passing cheese spearately.

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