Myfatherinlawmickeysfamousturkeyvegetablesoup Recipes

TURKEY VEGETABLE SOUP

Turkey Vegetable Soup image

This quick and easy soup uses left over turkey and is the perfect thing for those cold Chicago nights.

Provided by MicheleKln

Categories Poultry

Time 15m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

14 1/2 ounces stewed tomatoes (the kind with onion, celery & green pepper)
4 1/2 ounces canned mushrooms, sliced and drained
14 1/2 ounces chicken broth
1 lb turkey, cooked, diced
1/4 cup red wine
1 cup frozen mixed vegetables
1 small onion, chopped
2 cloves garlic, minced
8 ounces tomato sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon italian seasoning
1/3 cup instant rice

Steps:

Mix all ingredients except rice together and bring to a boil.
Reduce heat to low and add rice. Simmer for 15 minutes.

MY FATHER-IN-LAW MICKEY'S FAMOUS TURKEY VEGETABLE SOUP

My Father-In-Law Mickey's Famous Turkey Vegetable Soup image

I request this soup to be made every time my husband and I go visit his parents. Mike, AKA Mickey, makes this soup up especially for me every time! He had given me the recipe years ago, but I had not made it myself until I made it for the first time last week. As with any recipe, I have to change up at least one thing, bad habit. When I made it, the only thing I did differently was to make up my own homemade turkey stock from the leftover turkey breast carcass we had from Thanksgiving. Couldn't see it going to waste! Feel free to change up anything to your own taste or make this soup as is!! Either way, it's delicious!!!

Provided by Meekocu2

Categories Poultry

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 18

Ingredients

1 1/2 lbs ground turkey (white or dark)
carrot
celery
onion
potato
tomatoes (canned or fresh, I used one can petite diced)
turkey broth or stock
dried thyme
dried basil
dried oregano
dried marjoram
garlic powder
cumin
Worcestershire sauce
bay leaf (He uses 3, I thought that was too many, so I used 1)
salt, and to taste or pepper, to taste
cooked rice (we prefer orzo) or cooked orzo pasta (we prefer orzo)
grated parmesan cheese

Steps:

In a large soup pot, brown the ground turkey in a little bit of olive oil so it doesn't stick and break it up into small pieces.
Add diced onion, cook until it starts to soften a bit.
Add in desired amount of broth. (I used approx 24 cups! It was a big batch!).
Next, add your vegetables. If using potatoes, I recommend adding them in last, after the celery and carrot start to soften a bit.
Then add to taste, your herbs and seasonings.
Cook until all the vegetables are tender.
May cook covered or uncovered. If uncovered, it will reduce a bit and the flavors will intensify more.
Serve over warm cooked rice or orzo, a sprinkle or two of parmesan cheese and a dash of hot sauce and enjoy!

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