Turkey Tarragon Noodle Soup Recipes

OLD-FASHIONED TURKEY NOODLE SOUP

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.

TURKEY SOUP WITH TARRAGON

Steps:

• Combine all ingredients except salt and pepper in slow cooker.
• Cover and cook on high 4-6 hours.
• Season to taste with salt and pepper.

EASY TURKEY NOODLE SOUP

Steps:

• In a large saucepan, bring the broth, water, carrots, onion and celery to a boil. Reduce heat; cover and simmer for 4-6 minutes or until vegetables are crisp-tender. Add the noodles. Simmer, uncovered, for 20 minutes or until noodles are tender., Stir in turkey and peas. Combine gravy mixes and cold water until smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened.

TURKEY NOODLE SOUP

Steps:

• Bring the stock to the boil and throw in the carrots. Boil for 4 mins, then add the noodles and simmer for 3 mins. Stir in the turkey, peas and the white part of the spring onions, heat for 1 min or until everything is hot through. Ladle into bowls, scatter with the green part of the onions to serve.

TURKEY TARRAGON

Steps:

• Season turkey with salt, pepper and 1 teaspoon tarragon. In a large skillet, melt butter over medium heat.
• Add turkey and cook, turning once, until golden, 4-5 minutes. Remove to plate, leaving drippings in the pan.
• Add shallots to pan drippings and cook, stirring, until softened, about 1 minute.
• Add wine, raise heat to high, and cook, stirring up browned bits from bottom of pan, until reduced by 1/3, about 2 minutes.
• Add cream and remaining tarragon and cook until sauce slightly thickens, about 2 minutes.
• Return turkey and juices to sauce and cook until meat is heated through, about 1 minute.