Turkey Rice And Barley Soup Recipes

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OLD-FASHIONED TURKEY SOUP



Old-Fashioned Turkey Soup image

For added convenience freeze some of the soup in individual serving-size portions.

Provided by Taste of Home

Categories     Lunch

Time 3h10m

Yield 22 servings (5-1/2 quarts).

Number Of Ingredients 16

1 leftover turkey carcass (from a 12-pound turkey)
5 quarts water
SOUP:
3 cups cubed cooked turkey
1 can (28 ounces) stewed tomatoes
1 large onion, chopped
2 large carrots, shredded
1 cup chopped celery
1 package (10 ounces) frozen chopped spinach, thawed
3/4 cup fresh or frozen peas
3/4 cup uncooked long grain rice
4 teaspoons chicken bouillon granules
2 teaspoons salt
3/4 teaspoon pepper
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme

Steps:

  • Place the turkey carcass and water in a Dutch oven or soup kettle; slowly bring to a boil over low heat. Cover and simmer for 1-1/2 hours. , Remove carcass and discard. Strain broth through a cheesecloth-lined colander. If using immediately, skim fat or refrigerate for 8 hours or overnight; remove fat from surface. Stock may be refrigerated for up to 3 days or frozen for 4 to 6 months., For soup, return strained broth to pan. Add the turkey, vegetables, rice, bouillon and seasonings; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until rice and vegetables are tender.

Nutrition Facts : Calories 96 calories, Fat 2g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 522mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 1g fiber), Protein 9g protein.

CLASSIC TURKEY AND RICE SOUP



Classic Turkey and Rice Soup image

Is there anything as warm as a bowl of soup made with the leftovers of a meal that you shared with your family?

Provided by Sarah

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

Time 1h45m

Yield 8

Number Of Ingredients 18

1 turkey carcass
1 large onion, halved and skin left on
1 large carrot, roughly chopped
1 stalk celery, roughly chopped
1 head garlic, halved
1 teaspoon dried rosemary
1 teaspoon dried thyme
2 bay leaves
salt and ground black pepper to taste
water to cover
2 large onions, diced
2 carrots, diced
2 stalks celery, diced
2 cloves garlic, minced
1 teaspoon poultry seasoning
1 teaspoon dried rosemary
1 teaspoon onion powder
2 cups cooked rice

Steps:

  • Combine turkey carcass, halved onion, roughly chopped carrot, roughly chopped celery, halved garlic head, 1 teaspoon rosemary, thyme, bay leaves, salt, and pepper in a stockpot; pour in enough water to cover. Bring mixture to a boil, cover pot, reduce heat, and simmer until flavors have blended, about 1 hour.
  • Remove turkey carcass and pull remaining meat from bones; reserve meat and discard carcass. Remove vegetables and bay leaves from stock using a slotted spoon and discard.
  • Stir diced onions, diced carrots, diced celery, minced garlic, poultry seasoning, 1 teaspoon rosemary, and onion powder into stock; bring to a boil. Reduce heat, cover pot, and simmer until vegetables are very tender, 20 to 30 minutes. Add cooked rice and turkey meat to soup; season with salt and pepper. Cook until rice and turkey meat are warmed, about 5 minutes.

Nutrition Facts : Calories 115.4 calories, Carbohydrate 22.4 g, Cholesterol 3.7 mg, Fat 1.7 g, Fiber 2.3 g, Protein 3.2 g, SaturatedFat 0.4 g, Sodium 56 mg, Sugar 4 g

TURKEY AND VEGETABLE BARLEY SOUP



Turkey and Vegetable Barley Soup image

Using ingredients on hand, I stirred up this turkey and veggie-packed soup. If you have them, corn, beans and celery are great here, too. -Lisa Wiger, St. Michael, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings (2 quarts).

Number Of Ingredients 8

1 tablespoon canola oil
5 medium carrots, chopped
1 medium onion, chopped
2/3 cup quick-cooking barley
6 cups reduced-sodium chicken broth
2 cups cubed cooked turkey breast
2 cups fresh baby spinach
1/2 teaspoon pepper

Steps:

  • In a large saucepan, heat oil over medium-high heat. Add carrots and onion; cook and stir until carrots are crisp-tender, 4-5 minutes., Stir in barley and broth; bring to a boil. Reduce heat; simmer, covered, until carrots and barley are tender, 10-15 minutes. Stir in turkey, spinach and pepper; heat through.

Nutrition Facts : Calories 208 calories, Fat 4g fat (1g saturated fat), Cholesterol 37mg cholesterol, Sodium 662mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 6g fiber), Protein 21g protein. Diabetic Exchanges

HEARTY BARLEY TURKEY SOUP



Hearty Barley Turkey Soup image

Just the best turkey soup ever. If you brined your turkey, you will need to add less salt to the soup.

Provided by JR

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

Time 3h50m

Yield 12

Number Of Ingredients 18

5 quarts water, or as needed
1 turkey carcass
1 ½ cups coarsely chopped onion
3 stalks celery
½ cup chopped carrot
10 whole black peppercorns
1 pinch dried thyme, or to taste
1 bay leaf
1 ½ pounds carrots, cut into 1-inch chunks
2 onions, diced
6 stalks celery, cut into 1/2-inch slices
1 cup barley
½ cup chopped mushrooms
2 bay leaves
2 teaspoons salt
1 teaspoon dried marjoram
½ teaspoon ground black pepper
1 pinch dried thyme

Steps:

  • Bring water and turkey carcass to a boil in a large pot; add 1 1/2 cup chopped onion, 3 stalks celery, 1/2 cup chopped carrot, peppercorns, 1 pinch thyme, and 1 bay leaf. Simmer, skimming excess fat and foam from top of stock as needed, 2 to 2 1/2 hours. Add more water to stock as it evaporates. Remove carcass from stock and cool. Pull meat from bones and shred; refrigerate until needed. Strain stock and return liquid to pot.
  • Mix 1 1/2 pounds carrots, 2 onions, 6 stalks celery, barley, mushrooms, 2 bay leaves, salt, marjoram, black pepper, and 1 pinch thyme into turkey stock and bring to a boil. Reduce heat and simmer soup, stirring occasionally, until barley is fully cooked, 1 hour and 20 minutes. Add turkey meat to the soup and simmer for 10 more minutes. Remove bay leaves before serving.

Nutrition Facts : Calories 113.1 calories, Carbohydrate 22.5 g, Cholesterol 2.4 mg, Fat 1.5 g, Fiber 5.8 g, Protein 3.8 g, SaturatedFat 0.4 g, Sodium 471.5 mg, Sugar 5.2 g

TURKEY SOUP WITH RICE



Turkey Soup with Rice image

Provided by Food Network Kitchen

Categories     appetizer

Time 3h25m

Yield 6 servings

Number Of Ingredients 16

1 turkey carcass
2 stalks celery with leaves, coarsely chopped
2 carrots, coarsely chopped
1 onion, peeled and quartered
1 bay leaf
8 cups water
3 tablespoons butter
1 cup chopped onion
1 cup chopped celery
2 teaspoons dried thyme
2 cups chopped carrots
1 cup rice
2 cups chopped leftover turkey
1 cup frozen or leftover corn
3 tablespoons fresh parsley
Salt and pepper

Steps:

  • In a large pot, combine carcass, celery, carrots, onion, bay leaf and water and bring to a simmer. Simmer for 2 to 3 hours over medium low heat. Strain and discard vegetables and bones. Reserve turkey stock. In a large pot, melt butter and cook onions until tender. Stir in celery and thyme. Stir in carrots and rice and toss to coat. Stir in turkey stock and bring to a simmer. Cook until vegetables and rice are tender. Stir in turkey, corn and parsley. Return to simmer and season to taste.

QUICK TURKEY AND RICE SOUP



Quick Turkey and Rice Soup image

Barley or orzo can stand in for rice from one batch to the next in our tasty and Quick Turkey and Rice Soup.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 8

1 1/2 ounces (3 tablespoons) unsalted butter
1 medium leek, white and light-green parts only, thinly sliced crosswise and rinsed well
3 ounces celery root, peeled and cut into 1/4-inch dice (3/4 cup)
1 medium parsnip, cut into 1/4-inch dice
Coarse salt and freshly ground pepper
4 1/2 cups Turkey Stock
1 1/2 cups shredded cooked turkey
1 cup cooked rice

Steps:

  • Melt butter in a medium saucepan over medium-high heat. Add leek, celery root, parsnip, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until leek is translucent, about 2 minutes.
  • Add stock, and bring to a boil. Reduce heat, and simmer until vegetables are tender, about 5 minutes. Stir in turkey and rice, and cook until heated through. Season with salt and pepper, and serve immediately.

TURKEY RICE SOUP



Turkey Rice Soup image

This tasty soup has a surprisingly short simmering time. Leftover turkey has never tasted so good! If you don't have frozen mixed vegetables on hand, stir in extra veggies from your Thanksgiving meal until heated through.

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 6 servings.

Number Of Ingredients 9

1/2 cup sliced fresh mushrooms
1/2 cup chopped onion
2 teaspoons canola oil
2 cans (14-1/2 ounces each) chicken broth
2 cups water
1/2 cup apple juice, optional
1 package (6 ounces) long grain and wild rice mix
2-1/2 cups cubed cooked turkey
2 cups frozen mixed vegetables

Steps:

  • In a large saucepan, saute mushrooms and onion in oil for 3 minutes. Stir in the broth, water and apple juice if desired. Bring to a boil. Stir in rice mix. Reduce heat; cover and simmer for 20 minutes. , Stir in turkey and vegetables; cook 5 minutes longer or until rice and vegetables are tender.

Nutrition Facts : Calories 254 calories, Fat 5g fat (1g saturated fat), Cholesterol 44mg cholesterol, Sodium 714mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 3g fiber), Protein 23g protein.

TURKEY, RICE, BARLEY SOUP



Turkey, Rice, Barley Soup image

This is really easy to make. Sometimes I just put the cleaned carcass in a big Zip loc till I am ready to make soup and store it in the freezer. It smells so good cooking and can make a lot of hearty soup for a big family. It puts that turkey to good use. You can also add leftover turkey meat to the soup on its final simmering...

Provided by Nell Stewart

Categories     Turkey Soups

Time 8h

Number Of Ingredients 5

1 turkey carcass, wing tips, bones , all of it.
water
2 celery stalks
2 carrots
1 med onion

Steps:

  • 1. Put the turkey carcass in a large pot that is big enough to hold it. Be sure to clean out the back bones so that no dressing or "gunk" is in that part.
  • 2. Cover carcass and bones with water.
  • 3. Cut celery stalk,(leave the leaves on) in half, cut carrot in half and dquarter the onion. Add to pot.
  • 4. Simmer on the stove for at least 3 hours at a very low simmering temperature.
  • 5. Take out the turkey and pick any meat left off the bones and set aside. discard the celery, onion, carrot. Strain the broth. Broth can be chilled at this point if you see there is too much fat.
  • 6. Put strained broth back into pot. Add water to broth depending on how much soup you are making. Make a big pot and have some to put in the freezer for enjoying later. If adding water add 1 tsp. Chicken bullion granuals for each cup of water, or you can add canned chicken broth.
  • 7. For about a gallon of soup add 1 cup rice, and 2/3 cup barley, 2 small carrots chopped and 2 celery stalks chopped, 1/2 small onion chopped, salt and pepper if needed. Go easy on the salt if you have used Bulllion.
  • 8. Bring to a quick boil, then I usually simmer very low for a couple of hours till rice and barley are done. You can adjust according to how much soup you are making.
  • 9. Usually in the Mexican food section you can find large bottles of Knoor Chicken Boullion granuals a lot cheaper than using the wyler clubes. This is a staple in my kitchen for lots of uses.

ZIPPY AND TANGY TURKEY RICE SOUP



Zippy and Tangy Turkey Rice Soup image

Great soup for using up leftover turkey. This soup has a little cayenne added to give it a kick.

Provided by M Vidito

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

Time 3h5m

Yield 10

Number Of Ingredients 18

1 leftover turkey carcass, broken into pieces
1 large onion, chopped
1 tablespoon chopped celery leaves, or to taste
2 bay leaves
1 tablespoon butter
28 baby carrots, quartered
3 stalks celery, chopped
2 (14.5 ounce) cans stewed tomatoes with juice
1 cup long-grain rice
10 green beans, cut into bite-size pieces
2 cubes chicken bouillon
1 tablespoon dried marjoram
1 teaspoon dried thyme
2 sprigs fresh rosemary
½ teaspoon ground ginger
½ teaspoon cayenne pepper
salt and ground black pepper to taste
1 (15.25 ounce) can whole kernel corn, drained

Steps:

  • Place turkey carcass pieces into a large soup pot and cover with cold water. Stir in onion, celery leaves, and bay leaves, bring to a boil, and reduce heat to medium-low. Simmer for 2 hours. Strain broth and pour back into soup pot. Pick turkey meat from the carcass and chop meat into bite-size pieces.
  • Heat butter in a skillet; cook and stir carrots and celery until tender, about 8 minutes. Stir carrots, celery, stewed tomatoes with juice, rice, green beans, chicken bouillon cubes, marjoram, thyme, rosemary, ginger, cayenne pepper, salt, and black pepper into broth. Mix in chopped turkey meat.
  • Bring soup back to a boil, reduce heat to low, and simmer until rice is tender, 30 to 35 minutes. Remove and discard rosemary sprigs; stir corn into soup. Adjust salt, cayenne pepper, and black pepper to taste. Lay a paper towel on top of soup to absorb excess oil, if desired.

Nutrition Facts : Calories 168.1 calories, Carbohydrate 32.9 g, Cholesterol 6.1 mg, Fat 3 g, Fiber 3.5 g, Protein 4.4 g, SaturatedFat 1.2 g, Sodium 580.9 mg, Sugar 6.4 g

TURKEY WILD RICE SOUP II



Turkey Wild Rice Soup II image

This soup will warm your home and your heart. True Northern comfort food. Save Thanksgiving and Christmas turkey leftovers just so that you can make this yummy soup. I created this recipe using leftovers that I had frozen.

Provided by Galynn

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

Time 1h20m

Yield 8

Number Of Ingredients 14

⅔ cup uncooked wild rice
2 cups water
6 tablespoons butter
¼ cup finely chopped onion
¼ cup finely chopped celery
⅓ cup all-purpose flour
4 cups turkey broth
⅓ cup shredded carrot
2 cups chopped cooked turkey
½ teaspoon kosher salt, or to taste
½ teaspoon ground black pepper, or to taste
¼ cup chopped slivered almonds
½ teaspoon lemon juice
¾ cup half-and-half cream

Steps:

  • Bring the wild rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender but not mushy, 40 to 45 minutes. Drain off any excess liquid, fluff the rice with a fork, and cook uncovered 5 minutes more. Set the cooked rice aside.
  • Melt the butter in a soup pot over medium heat. Cook and stir the onion and celery until the onion is translucent, about 5 minutes. Stir in the flour, and cook until it turns a pale yellowish-brown color, 3 to 5 minutes. Gradually whisk in the turkey stock until no lumps of flour remain. Stir in the carrot. Bring the mixture to a simmer, and cook, whisking constantly, until the stock is thick and smooth and the carrot is tender, about 2 more minutes.
  • Stir in the wild rice, turkey, salt, pepper, and almonds. Return to a simmer, and cook 2 more minutes to heat the ingredients. Stir in the lemon juice and half-and-half; bring the soup almost to a boil, and serve hot.

Nutrition Facts : Calories 252.2 calories, Carbohydrate 14.4 g, Cholesterol 60.9 mg, Fat 15.2 g, Fiber 1.4 g, Protein 14.3 g, SaturatedFat 7.8 g, Sodium 794.5 mg, Sugar 1.5 g

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