Turkey Club Soup Recipes

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TURKEY CLUB SOUP



Turkey Club Soup image

All of the classic club sandwich ingredients -- bacon, turkey, tomato and cheese -- come together in this satisfying soup.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 7

Number Of Ingredients 15

3 cups cubed (1-inch) French bread
1/4 cup butter, melted
1 tablespoon chopped fresh parsley leaves
1/2 teaspoon finely chopped garlic
6 slices bacon, chopped
1 large onion, chopped (1 cup)
1 medium carrot, coarsely chopped (1 cup)
2 teaspoons finely chopped garlic
3 cups Progresso™ unsalted chicken broth (from 32-oz carton)
8 oz prepared cheese product, cut into cubes (from 1-lb loaf)
1 lb smoked turkey breast, coarsely chopped (3 cups)
1 medium tomato, chopped (1/2 cup)
2 cups fresh baby spinach leaves
1/4 teaspoon salt
Chopped avocado, if desired

Steps:

  • Heat oven to 375°F. In medium bowl, mix Crouton ingredients until bread is well coated. Spread in ungreased 15x10x1-inch pan. Bake 15 to 18 minutes, stirring occasionally, until golden brown and crispy. Set aside.
  • Meanwhile, in 5-quart Dutch oven, cook bacon over medium-high heat 4 to 6 minutes, stirring occasionally, until bacon is crisp. Remove bacon to paper towel-lined plate, leaving bacon drippings in Dutch oven; set cooked bacon aside.
  • Return Dutch oven to stove; reduce heat to medium. Add onion, carrot and garlic to bacon drippings. Cook 2 to 3 minutes, stirring occasionally, until vegetables are softened. Stir in chicken broth. Heat to boiling; reduce heat to low. Cook uncovered 10 minutes, stirring occasionally. Slowly stir in cheese, stirring constantly with whisk, until cheese is melted. Stir in turkey. Add tomato, spinach and salt; cook 3 to 5 minutes longer or until heated through and spinach is wilted.
  • Serve soup topped with croutons, bacon and chopped avocado.

Nutrition Facts : Calories 380, Carbohydrate 16 g, Cholesterol 105 mg, Fat 1 1/2, Fiber 1 g, Protein 28 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 920 mg, Sugar 5 g, TransFat 1/2 g

TURKEY SOUP CONTINENTAL



Turkey Soup Continental image

A great recipe to use leftover turkey! This is an adopted recipe that I found on Just a Pinch. I've added a few things and changed it up for our taste.

Provided by Kimberly Biegacki

Categories     Cream Soups

Time 1h45m

Number Of Ingredients 16

1/4 c butter
1/4 c onions, finely chopped
1 medium turkey breast, cooked & sliced
2 1/2 c potatoes, diced
1 c celery, diced
4 c turkey broth
2 can(s) corn, cream-style (no salt added)
2 c half and half
1 tsp celery salt
1 tsp paprika
1/2 tsp onion powder
1/2 tsp ginger
1 tsp pepper
2 Tbsp parsley flakes
FOR THICKER SOUP
2 - 4 Tbsp corn starch mixed with warm water

Steps:

  • 1. This is the size of turkey breast that I used.
  • 2. Slice up your celery, onion and potatoes.
  • 3. In a large soup pot, saute onions in melted butter. Add turkey, potatoes, corn, celery and broth; simmer until vegetables are tender-crisp. Also, add your seasonings.
  • 4. Heat thoroughly, till it comes to a light boil stirring occasionally. I added my corn starch mixture right when the soup comes to a boil.
  • 5. Serve with fresh made biscuits or some hot rolls.
  • 6. Sept. 27th, 2014 --- Adopted this recipe and made a batch up for my family this weekend. Everyone loved it and said it is a keeper. I did change this up by adding more turkey, broth, potatoes, spices and thickening it up a bit. It is a very comforting soup that could be served up anytime.

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