Turkey Frame Vegetable Soup Recipes

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OLD-FASHIONED TURKEY NOODLE SOUP



Old-Fashioned Turkey Noodle Soup image

Make the most of leftover turkey with this down-home soup. Creating a broth by roasting the turkey, garlic and vegetables adds richness and depth to the flavor without the need for additional fats. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner     Lunch

Time 4h45m

Yield 10 servings (3-3/4 quarts).

Number Of Ingredients 19

BROTH:
1 leftover turkey carcass (from a 12- to 14-pound turkey)
2 cooked turkey wings, meat removed
2 cooked turkey drumsticks, meat removed
1 turkey neck bone
1 medium unpeeled onion, cut into wedges
2 small unpeeled carrots, cut into chunks
6 to 8 garlic cloves, peeled
4 quarts plus 1 cup cold water, divided
SOUP:
3 quarts water
5 cups uncooked egg noodles
2 cups diced carrots
2 cups diced celery
3 cups cubed cooked turkey
1/4 cup minced fresh parsley
2-1/2 teaspoons salt
2 teaspoons dried thyme
1 teaspoon pepper

Steps:

  • Place the turkey carcass, bones from wings and drumsticks, neck bone, onion, carrots and garlic in a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, at 400° for 1 hour, turning once., Transfer the carcass, bones and vegetables to an 8-qt. stockpot. Add 4 qts. cold water; set aside. Pour remaining cold water into baking pan, stirring to loosen browned bits. Add to pot. Bring to a boil. Reduce heat; cover and simmer for 3-4 hours. , Cool slightly. Strain broth; discard bones and vegetables. Set stockpot in an ice-water bath until broth cools, stirring occasionally. Cover and refrigerate overnight. , Skim fat from broth. Cover and bring to a boil. Reduce heat to a simmer. Meanwhile, in a Dutch oven, bring 3 qts. water to a boil. Add noodles and carrots; cook for 4 minutes. Add celery; cook 5-7 minutes longer or until noodles and vegetables are tender. Drain; add to simmering broth. Add cubed turkey; heat through. Stir in the parsley, salt, thyme and pepper.

Nutrition Facts : Calories 188 calories, Fat 4g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 670mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 2g fiber), Protein 20g protein. Diabetic Exchanges

HOMEMADE TURKEY SOUP



Homemade Turkey Soup image

The guests have gone home, the dishes are done-and now the fun part begins. Turn the day after the big meal into a turkey soup-making day, when you can spend a few hours gently simmering a meaty broth and savory vegetables. The result will be a homemade creation that might soon become your black Friday tradition.

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 2h55m

Yield 10

Number Of Ingredients 12

Carcass from cooked 10- to 12-lb turkey
3 quarts (12 cups) water
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon poultry seasoning or dried sage leaves
1 dried bay leaf
1/2 cup uncooked pearl barley
3 medium carrots, sliced (1 1/2 cups)
1 cup chopped onions
2 medium stalks celery, sliced (1 cup)
3 cups cut-up cooked turkey
2 tablespoons chopped fresh parsley leaves, if desired

Steps:

  • Break up turkey carcass to fit 6-quart Dutch oven. Add water, salt, pepper, poultry seasoning and bay leaf. Heat to boiling over high heat; reduce heat to low. Cover; simmer 1 hour 30 minutes.
  • Skim off any residue that rises to the surface. Remove bones, meat and bay leaf from broth; cool. When cool enough to handle, remove meat from bones, and cut into bite-size pieces; reserve. Discard bones and bay leaf.
  • Skim fat from broth; discard. Stir in barley. Heat to boiling; reduce heat to low. Cover; simmer 30 minutes, stirring occasionally.
  • Stir in carrots, onions, celery, 3 cups cooked turkey and reserved turkey cut from bones. Simmer uncovered 20 to 25 minutes, stirring occasionally, until vegetables and barley are tender. Stir in parsley.

Nutrition Facts : Calories 140, Carbohydrate 13 g, Cholesterol 40 mg, Fiber 3 g, Protein 15 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 2 g, TransFat 0 g

TURKEY CARCASS SOUP



Turkey Carcass Soup image

A great way to not waste a single bite of turkey. This is a delicious soup and one of my favorites. If you want to freeze some, leave out the potatoes.

Provided by Please Close My Account

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

Time 2h45m

Yield 12

Number Of Ingredients 18

1 turkey carcass
4 quarts water
6 small potatoes, diced
4 large carrots, diced
2 stalks celery, diced
1 large onion, diced
1 ½ cups shredded cabbage
1 (28 ounce) can whole peeled tomatoes, chopped
½ cup uncooked barley
1 tablespoon Worcestershire sauce
1 ½ teaspoons salt
1 teaspoon dried parsley
1 teaspoon dried basil
1 bay leaf
¼ teaspoon freshly cracked black pepper
¼ teaspoon paprika
¼ teaspoon poultry seasoning
1 pinch dried thyme

Steps:

  • Place the turkey carcass into a large soup pot or stock pot and pour in the water; bring to a boil, reduce heat to a simmer, and cook the turkey frame until the remaining meat falls off the bones, about 1 hour. Remove the turkey carcass and remove and chop any remaining turkey meat. Chop the meat.
  • Strain the broth through a fine mesh strainer into a clean soup pot. Add the chopped turkey to the strained broth; bring the to a boil, reduce heat, and stir in the potatoes, carrots, celery, onion, cabbage, tomatoes, barley, Worcestershire sauce, salt, parsley, basil, bay leaf, black pepper, paprika, poultry seasoning, and thyme. Simmer until the vegetables are tender, about 1 more hour. Remove bay leaf before serving.

Nutrition Facts : Calories 133.4 calories, Carbohydrate 27.7 g, Cholesterol 2.4 mg, Fat 1.3 g, Fiber 5.2 g, Protein 4.2 g, SaturatedFat 0.3 g, Sodium 438.9 mg, Sugar 4.5 g

TURKEY VEGETABLE SOUP



Turkey Vegetable Soup image

This is one of my "tried-and-true" recipes that I always make after Thanksgiving when the turkey leftovers are just about used up. The carcass makes a wonderful broth, and it's amazing how much more meat is made available after boiling those bones!

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 12 servings (about 3-1/2 quarts).

Number Of Ingredients 10

6 cups turkey or chicken broth
3 medium potatoes, peeled and chopped
2 carrots, chopped
2 celery ribs, chopped
2 medium onions, chopped
2 cans (15 ounces each) cream-style corn
2 cans (8-1/2 ounces each) lima beans, drained
1 to 2 cups chopped cooked turkey
1/2 to 1 teaspoon chili powder
Salt and pepper to taste

Steps:

  • In a large stockpot, combine the broth, potatoes, carrots, celery and onions. Bring to boil. Reduce heat; cover and simmer for 30 minutes or until the vegetables are tender. , Add the corn, lima beans, turkey, chili powder, salt and pepper. Cover and simmer 10 minutes longer.

Nutrition Facts : Calories 123 calories, Fat 1g fat (0 saturated fat), Cholesterol 9mg cholesterol, Sodium 651mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 3g fiber), Protein 7g protein.

TURKEY FRAME VEGETABLE SOUP



Turkey Frame Vegetable Soup image

Turkey frame soup with vegetables and beans is a complete meal that's extremely low in fat and a great way to use up that turkey carcass hanging around after Thanksgiving, or you can use two fresh turkey legs instead!

Provided by Marianne

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

Time 10h50m

Yield 8

Number Of Ingredients 19

1 turkey carcass
2 carrots, chopped
2 stalks celery, cut into 2 inch pieces
1 onions, chopped
4 cloves garlic, minced
4 sprigs fresh parsley
12 black peppercorns
2 bay leaves
1 teaspoon dried thyme
1 tablespoon chicken bouillon granules
8 cups water
water to cover
1 turnip, peeled and cubed
2 parsnips, peeled and sliced
3 carrots, chopped
½ cup frozen green beans
½ cup frozen green peas
1 (15 ounce) can red beans, drained and rinsed
¼ cup chopped fresh parsley

Steps:

  • Place turkey carcass in a large pot over high heat. Add the carrots, celery, onion, garlic, parsley sprigs, peppercorns, bay leaves, thyme, chicken bouillon granules, water and enough water to cover all. Bring to a boil, uncovered, then reduce heat to medium low and let simmer for 1 1/2 hours.
  • Remove the turkey carcass and allow it to cool. Remove any meat from the carcass, cut into bite-sized pieces and set aside. Strain the stock through a sieve OR a colander covered with cheesecloth into another large pot. Discard the unstrained ingredients. Place the turkey meat into the pot, cover and refrigerate overnight.
  • The next day, use a slotted spoon to remove the fat that has solidified on top of the stock. Return the stock to a large pot over high heat, add the turnip, parsnips and carrots and bring to a boil. Reduce heat to low, cover and simmer for one hour, or until vegetables are tender.
  • Add the green beans, peas and beans and allow to heat through, about 15 minutes. Finally add the chopped parsley and season with salt and pepper to taste.

Nutrition Facts : Calories 132.8 calories, Carbohydrate 25.1 g, Cholesterol 3.8 mg, Fat 2 g, Fiber 7.4 g, Protein 5.7 g, SaturatedFat 0.4 g, Sodium 314.2 mg, Sugar 6.9 g

TURKEY AND VEGETABLE SOUP



Turkey and Vegetable Soup image

Provided by Emeril Lagasse

Categories     main-dish

Time 1h35m

Yield 6 to 8 servings

Number Of Ingredients 19

1 leftover whole roasted turkey
2 medium onions, cored, peeled and chopped
3 medium carrots, peeled and chopped
3 medium stalks celery, cleaned and chopped
2 bay leaves
Salt
Freshly ground black pepper
Water, to cover
Any leftover turkey meat, diced
2 cups cooked diced potatoes, rice or pasta
2 cups cooked sweet peas
2 cups cooked carrots, diced
2 cups any other cooked vegetables
2 cloves garlic, chopped
1 cup chopped green onions, green part only
1/4 cup chiffonade fresh basil leaves
1/4 cup finely chopped fresh parsley leaves
1 cup cooked macaroni
Loaf crusty bread

Steps:

  • Place whole turkey in a large stockpot. Add 1/2 of the onions, carrots, and celery. Add bay leaves, salt and pepper. Cover the turkey with 3 quarts of water. Place over medium heat and bring to a boil. Reduce heat to medium low and simmer for 1 hour.
  • Remove stock from heat and strain through a fine mesh sieve, saving the liquid (about 2 quarts) and turkey meat, discarding the vegetables.
  • Saute remaining onions, carrots, and celery until wilted, about 4 minutes. Add to strained stock. Add the remaining vegetables, and garlic to the stock. Season with salt and pepper. Simmer for 10 minutes. Remove the meat from the turkey carcass and dice. Add the meat, herbs, and cooked macaroni to stock. Heat through.
  • Ladle the soup into each serving bowl and serve with the crusty bread.

More about "turkey frame vegetable soup recipes"

TURKEY FRAME SOUP | BETTER HOMES & GARDENS
turkey-frame-soup-better-homes-gardens image
2011-06-14 Break turkey frame or cut in half with kitchen shears. Place in a large Dutch oven or kettle. Add water, onion, and garlic salt. Bring to boiling; reduce …
From bhg.com
4/5 (33)
Calories 260 per serving
Total Time 2 hrs 3 mins
  • Break turkey frame or cut in half with kitchen shears. Place in a large Dutch oven or kettle. Add water, onion, and garlic salt. Bring to boiling; reduce heat. Cover and simmer for 1-1/2 hours.
  • For individual servings, prepare soup and freeze in 1-1/2-cup freezer containers, leaving a half-inch head space. Seal, label, and freeze up to 1 month. To serve, transfer 1 portion of frozen mixture to a small saucepan. Cover and cook over medium heat for 15 to 20 minutes or until heated through, stirring occasionally.


COMFORTING TURKEY FRAME SOUP... » AMISH 365
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2017-11-26 TURKEY FRAME SOUP; Makes about 4 quarts; 1 meaty turkey frame; 3 quarts (12 cups) water; 1 onion, unpeeled, quartered (the onion skin …
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TURKEY FRAME VEGETABLE SOUP : GLORIOUS SOUP RECIPES
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2016-01-01 Place turkey carcass in a large pot over high heat. Add the carrots, celery, onion, garlic, parsley sprigs, peppercorns, bay leaves, thyme, chicken …
From glorioussouprecipes.com
Estimated Reading Time 1 min


TURKEY FRAME SOUP | BETTER HOMES & GARDENS
2011-06-14 Break turkey frame or cut in half with kitchen shears. Place in an 8- to 10-quart kettle or Dutch oven. Add water, onions, celery, bouillon granules, and garlic. Bring to boiling; …
From bhg.com
3.5/5 (3)
Total Time 2 hrs 15 mins
Servings 11
Calories 182 per serving
  • Break turkey frame or cut in half with kitchen shears. Place in an 8- to 10-quart kettle or Dutch oven. Add water, onions, celery, bouillon granules, and garlic. Bring to boiling; reduce heat. Simmer, covered, for 1-1/2 hours.
  • Remove turkey frame. When cool enough to handle, remove meat from bones. Discard bones. Coarsely chop meat. If necessary, add enough turkey to equal 2 cups; set turkey aside.
  • Strain broth, discarding solids. Skim fat from broth. Return broth to kettle. Stir in undrained tomatoes, oregano, and pepper. Stir in vegetables. Return to boiling; reduce heat. Simmer, covered, for 10 minutes. Stir in noodles. Simmer, uncovered, for 8 to 10 minutes more or until noodles are tender but still firm and vegetables are tender. Stir in turkey; heat through.


PALEO TURKEY & VEGETABLE SOUP RECIPE | PALEO NEWBIE
2014-11-05 2 quarts of chicken, turkey or vegetable broth (make your own or use organic pre-packaged stock) 2 garlic cloves minced. 1/4 cup flat-leaf parsley finely chopped. 1 bay leaf. …
From paleonewbie.com
Reviews 6
Servings 8
Cuisine American
Category Entree, Soup
  • Sauté the celery, carrots, and onion in your soup pot or dutch oven over medium heat with a little coconut oil for 4-5 minutes, then season with salt and pepper to taste
  • Next add the broth, diced sweet potatoes, garlic cloves, and a bay leaf to the pot and cook uncovered over medium heat about 20 minutes, or until potatoes are tender
  • Finally add your pre-cooked turkey, chopped parsley, and again add salt and pepper to taste. Simmer just until the turkey is heated through


LOW CARB CREAMY TURKEY SOUP WITH VEGETABLES USING LEFTOVER ...
2019-09-27 Recipes ingredients I use.. Below are a few of the ingredients that I used in this low calorie turkey soup. I highly recommend the Better than Bouillon for any soup. I have about …
From mylifecookbook.com
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Total Time 30 mins
Category Soup
Calories 155 per serving
  • Add floret to a large pot and just cover with water. Cook until cauliflower is tender. Drain but reserve the water.


TURKEY-BARLEY VEGETABLE SOUP RECIPE | REAL SIMPLE
2012-01-25 Directions. Heat the oil in a large saucepan over medium-high heat. Add the turkey and cook, breaking it up with a spoon, until browned, 3 to 5 minutes; transfer to a plate. Add …
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Calories 229 per serving
  • Heat the oil in a large saucepan over medium-high heat. Add the turkey and cook, breaking it up with a spoon, until browned, 3 to 5 minutes; transfer to a plate.
  • Add the onion, carrot, and celery to the saucepan and cook, stirring often, until softened, 3 to 5 minutes.
  • Return the turkey to the pan and add the broth and barley; season with ¾ teaspoon salt and ¼ teaspoon pepper. Reduce heat and simmer until the barley is tender, 25 to 30 minutes. Stir in the spinach.


EASY TURKEY SOUP WITH CABBAGE - EVERYDAYMAVEN™
2018-11-18 Heat a large soup pot over medium heat. Once hot, add oil along with diced onion, celery, carrot, fresh thyme and a pinch of salt. Cook 8 to 10 minutes, stirring occasionally, until …
From everydaymaven.com
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  • Heat a large soup pot over medium heat. Once hot, add oil along with diced onion, celery, carrot, fresh thyme and a pinch of salt. Cook 8 to 10 minutes, stirring occasionally, until vegetables begin to soften and onion is aromatic.


NEXT DAY TURKEY VEGETABLE SOUP | WHOLEFULLY
2019-09-25 Add the garlic and cook until fragrant, about a minute. Add the lima beans, corn, diced tomatoes, tomato sauce, broth, turkey, bay leaves, and a little salt and pepper and stir. …
From wholefully.com
4.4/5 (22)
Total Time 1 hr 20 mins
Category Dinner
Calories 277 per serving
  • In a large soup pot, heat the olive oil over medium heat. Add the onions, celery, carrots, and potatoes. Cook, stirring frequently, until somewhat softened, about 10 minutes. Add the garlic and cook until fragrant, about a minute.
  • Add the lima beans, corn, diced tomatoes, tomato sauce, broth, turkey, bay leaves, and a little salt and pepper and stir. Bring the soup to a boil, then reduce the heat and simmer for 40-50 minutes, or until the potatoes are tender when pierced with a fork.
  • Remove and discard the bay leaves. Taste and add more salt and pepper if desired. Serve hot.


TURKEY FRAME SOUP RECIPE | SPARKRECIPES
1. Break or cut the turkey frame in half Combine turkey frame, water, onion and salt in LARGE pot, bring to boil. Reduce heat, cover & simmer for 1 1/2 hours. I do this the day before and let it cool over night. 2. Remove the turkey frame from liquid - when it's cool enough to handle, cut off meat and coarsely chop. you should end up with 6 ...
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TURKEY AND VEGETABLE SOUP RECIPE | EMERIL LAGASSE ...
2017-03-29 Place whole turkey in a large stockpot. Add 1/2 of the onions, carrots, and celery. Add bay leaves, salt and pepper. Cover the turkey with 3 quarts of water. Place over medium heat and bring to a boil. Reduce heat to medium low and simmer for 1 hour. Remove stock from heat and strain through a fine mesh sieve, saving the liquid (about 2 quarts ...
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TURKEY FRAME VEGETABLE SOUP - YUM TASTE
2015-02-17 Turkey Frame Vegetable Soup. by tom | February 17, 2015 | No comments | Healthy Soups and Stews. Turkey frame soup with vegetables and beans is a complete meal that’s extremely low in fat and a great way to use up that turkey carcass hanging around after Thanksgiving, or you can use two fresh turkey legs instead! Original recipe makes 8 servings. …
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Turkey Frame Vegetable Soup Recipes. TURKEY AND VEGETABLE SOUP. Recipe From foodnetwork.com. Provided by Emeril Lagasse. Categories main-dish. Time 1h35m. Yield 6 to 8 servings. Number Of Ingredients 19. Ingredients; 1 leftover whole roasted turkey: 2 medium onions, cored, peeled and chopped: 3 medium carrots, peeled and chopped : 3 medium stalks …
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