what simple soup recipe can I make from turkey?

Question

Thank you your recipes look so delicious.

Answer 1

TURKEY SOUP

2 large turkey legs or carcass
1 lb turkey meat (2 if using carcass)
1 medium onion (diced)
1/2 bunch of celery (diced)
2 cans of chopped tomato
1/2 pound of green beens cut in half
1/4 pound green peas (preferably fresh)
1 cup of chopped bell pepper
1 medium parsnip
4 medium carrots
1 clove garlic
1/2 cup white wine (cheaper the better)
1/2 tbl spoon black pepper
2 bay leaves
1/4 cup barley

Wrap the turkey legs in foil and cook in the oven on 200 for about 1 1/2 hours. Let cool.

Pour the liquid from the turkey leg into a large pot. Seperate the meat from the legs and put the meat aside. Add the skin and bone to the pot. Fill the pot about 3/4 full with water, and boil for about an hour. Remove the bone and skin (I use a large pasta pot with a removable strainer in it, so you just lift out the strainer, dump it in the bin, and you're done).

Add:

Green beans
Bay leaf
Bell peppers
Peas
Barley
Turkey meat (I quick fry turkey breast in a lightly oiled pan, and add it).

Let simmer for about 1 1/2 hour stirring occasionally. Start tasting. When you are happy with the consistency of the broth turn of the heat. The pot should be between 2/3 and 3/4 full. Let sit for at least 2 hours. Stir occasionally.

If you are going to err, err on the side of less broth. It may look like there isn't much, but there is a lot more than you would think. This is meant to be a very hearty soup.

Slowly reheat when you are ready to eat and stir regularly. This will feed at least 8 very hungry people.

It goes well with bread and butter for dunking.

Answer 2

8 servings 45 min 15 min prep
Change to: servings US Metric
2 cups diced cooked turkey
1 yellow onion, chopped
1 cup celery, diced
1 cup carrots, diced
1 cup fresh sliced mushrooms
1 teaspoon dried basil
1/2 teaspoon dried rosemary
1 clove garlic, smashed or finely diced
2 teaspoons butter
3 cups chicken broth
2 cups diced potatoes
1 cup whole milk
1/2 cup sour cream
parsley flakes (to garnish)



Saute The Vegatables (With The Exception Of The Potatoes), Basil, Garlic& Rosemary In The 2 Tsp. butter until lightly browned.
Add Potatoes, Turkey& Broth.
Simmer approximately 15 Minutes.
Reduce Heat Add Milk Salt& Pepper To Taste.
simmer
Remove From Heat& Serve Hot With A Hearty Dab Of Sour Cream& A Sprinkle of Parsely For Garnish.
Bon appetit!

Answer 3

my favorite is the good old fashioned, "chicken noodle soup" only use turkey instead... it works great and tastes delicious! If you use homemade noodles, it is really thick and chunky, but I use the store bagged noodles. It works well as long as you don't let them overcook! They would have to be tossed in last! Start with the broth, onions, turkey, spices, veggies... you can use the fresh veggies or canned varieties!
This is always a great way to use your Thanksgiving Turkey leftovers!

Answer 4

Turkey noodle soup. I assume you have leftover turkey meat.

turkey meat cut in bite size chunks
1 onion chopped
carrots diced
2-3 ribs celery chopped
fresh garlic
chicken or turkey stock
1-2 bay leaves
egg noodles
salt & papper to taste

In stock pot combine all ingredients except noodles. Add water if you do not have enough chicken stock. Simmer till all vegetables are tender. Add noodles and more water as needed. Cook till noodles are tender. Remove bay leaves and serve. Freezes well.

Answer 5

"Turkey and Wild Rice Soup" - 6 servings

2 turkey drumsticks (about 1 1/2 lbs.)
2 cups chopped tomatoes (about 2 large)
1 cup sliced celery with leaves (about 2 medium stalks)
1/2 cup chopped onion (about 1 medium)
1/2 cup uncooked wild rice
3 1/2 cups water
2 teaspoons chicken bouillon granules
2 bay leaves

Remove skin from turkey drumsticks; discard. Mix turkey and remaining ingredients in Dutch oven or large pot. Heat to boiling; reduce heat. Cover and simmer 50-60 minutes or until juices of turkey run clear and wild rice is tender. Remove turkey from pot; cool about 5 minutes. Remove turkey meat from bones; cut meat into bite-size pieces. Stir turkey into soup. Heat until hot. Remove bay leaves.

Answer 6

take your turkey carcus and put it in a pot with celery 4 stocks onions 1 large carrot3 large which the three is called a mirepoix add just enough water to cover the carcus ...then bring to a boil and turn back to simmer for about 1 hr..add more water if needed..be sure to skim any scum off while cooking........now strain off the stock and place back in pot... add salt and white pepper to taste....black pepper ok will just have specks in soup.....then to this add 3 cup of egg noodles....buy the amish kind and use the extra wide......make sure it says egg noodles.....or you can also use fresh pasta noodles lingune but cut them into 2 inch pieces.....cook until noodle are tender.....while the noodles are cooking pick the l/o meat from the bone and add 1 cup to soup or more if prefered......after noodles are cooked taste again to see if more salt or pepper nedded....garnis each bowl with shreds of scallions..(green onions tops)....this is the old fashioned turkey noodle soup...now find someone who is ill and you can give them some....i know everyone has heard that before...

Answer 7

Put the whole turkey carcass in a large stock pot full of water. Add a whole onion studded with whole cloves & bay leaves. Chop up a large carrot or two & several sticks of celery. Bring to a boil & simmer for hours; separate the bones. The cartilage & marrow of the bones is what makes the stock. You can remove & discard the veggies when finished. Strain the stock to remove pieces of bone & return meat To turn into soup, add chopped potatoes, & any other veggies. Add some flour & cold water mixed to thicken.

Answer 8

Sweet Pea Soup
(Bezelye Corbasi)

1 1/2 cup sweet peas, frozen
1 onion, chopped
1 garlic clove, smashed with salt
1 tbsp butter
2 cups chicken stock
1 tsp lemon juice
1 bay leaf
1 tbsp parsley, chopped
Salt (if the chicken stock has salt, don't use)
Pepper

75 ml half half cream

Saute the onion with butter for about 7-8 minutes over low heat in a medium sized pot. Add the garlic and stir. Then add all the above ingredients except the cream. Bring to a boil, then turn the heat down to low to slowly cook for about 30 minutes.

Discard the bay leaf. Use the blender to blend the soup until there are no lumps in it. Pour it back into the pot. Heat it up for about 5 minutes over very low heat. Then add cream and cook for 2-3 more minutes. Sprinkle some croutons on top and serve.

How to make croutons: cut bread in cubes. Place them on an oven tray and add some olive oil, salt and pepper on top, then toss. Preheat the oven to 175 C (350 F) and bake for about 10-15 minutes.

Makes 2 servings.




Chicken Soup with Rice
(Terbiyeli Pirincli Tavuk Corbasi)

4 cups chicken stock
1/2 cup rice, washed, drained
1 chicken breast, diced
Salt
Pepper

Sauce:
2 egg yolks
4 tbsp lemon juice

Bring the chicken stock to boil. Add the rice, chicken pieces, salt and pepper. Turn the heat down to medium-low. Cover the lid and cook for about 30 minutes.

In a small bowl, whisk the egg yolks with lemon juice. Take a ladle of soup and blend well with the sauce. Slowly pour this mixture into the pan while stirring. Cover the lid and simmer for about 3-4 minutes.

Before serving sprinkle chopped fresh parsley on top.

* Don't boil the soup after adding the sauce, it may curdle.




Fish Soup
(Balik Corbasi)

250 gr small size fish, I use Smelt (frozen, cleaned)
1/2 lemon juice
1/2 tsp lemon zest
3 tbsp extra virgin olive oil
Salt
Pepper

3 cups hot water
3 tomatoes, peeled and diced
1 celery stick, cut in bite sizes
2 medium onions, chopped
1 medium potato, cut in bite sizes

Garnish:
2 tbsp parsley, chopped
2 tbsp fresh oregano, chopped

4-5 slices of French baton bread

Cut off the heads of the fish and de-bone. Place them on a plate and sprinkle lemon juice, lemon zest, olive oil, salt and pepper on top. Put aside.

In a medium sized pot, cook the onion, potato, celery and tomato with water on medium-low heat for about 15 minutes until the vegetables soften. Add the fish and cook for another 15 minutes. Turn the heat off when the fish are cooked and sprinkle parsley and oregano on top.

Place a slice of bread on each plate. Pour one ladle of soup over each. Serve while still hot.

But before you serve the soup, check if it needs more salt, pepper or lemon juice to your liking.

If you can't find small fish (smelt), you can also use canned fish. Sardines go very well with this soup. Keep in mind that if you use canned fish, add the fish after cook all the vegetables as it won't need extra cooking time.

One more tip is to keep the soup a little bit watery so that the bread will absorb the juice.



Yogurt Soup
(Yayla Corbasi)

6 cups water
1 cube beef bouillon
1/2 cup rice, washed and drained
2 cups yogurt
1/2 cup milk
1 egg yolk
1/2 cup flour
2 tbsp butter
1 tbsp dry mint
Salt

In a large pot boil the water, rice, salt and bouillon. Cook on medium high, until the rice is done.

Meanwhile in a bowl, mix yogurt, milk, egg yolk and flour. After the rice is cooked, take a few spoons of liquid from the pot and mix into the bowl. Then slowly pour your mixture into the pot while stirring very slowly. Cook for 10 more minutes.

Place the butter in a frying pan. When it begins spitting, stir in the mint and pour into your soup.

Serve immediately. Makes 4 servings.


Bon Appetit!!!

Answer 9

Turkey hash
use turkey, broth(your choice), rice, carrots,and celery
It's delicious!

Answer 10

Most Turkish soup recipes are difficult and quite complex, so I'm not able to help. Sorry.