turkey soup help!!! i need a quick receipe?

Question

I am making a turkey soup for the first time for my wife (she luvs turkey soup) I have the turkey and the water lmao any help would be appreciated. I need a quick receipe Thank you in advance
John

Answer 1

Here is a fast and simple but delicious way. Put that turkey carcass into a large kettle of lightly salted boiling water and boil until all the meat has fallen from the bones. Discard the bones and now add potatoes, celery, carrots, onions and other available veggies and season with pepper and any other seasonings or herbs to taste. As soon as the veggies are tender put in either rice, or pasta noodles and cook until pasta is firm but tender or, the rice has been cooked. When done, you will have a fantastic turkey soup the way we did it as a kid growing up.

Answer 2

Mom's Turkey Soup Recipe

Making Stock
1) Remove all the usable turkey meat from the turkey carcass to save for making sandwiches later or for adding to the soup.
2) Put the leftover bones and skin into a large stock pot and cover with water. Add any drippings that weren't used to make gravy, any veggies like celery, onion, or garlic (not stuffing) that had been in the cavity of the turkey, and any giblets (except liver) that haven't been used already.
3) Add salt and pepper, about 1 tsp of salt, 1/2 tsp of pepper. It sort of depends on how big your turkey is. You can always add salt to the soup later.
4) Bring to a boil and reduce heat to bring the stock to a low simmer.
5) Simmer uncovered at least 4 hours, occassionally skimming off the foam that comes to the surface. Often, if we start the soup in the evening, we'll simmer for several hours, turn off the heat, cover with a tight-fitting lid, and leave on the stove for the night. In the morning, we turn the heat back on and bring the soup up to a simmer again. (Reheating the soup this way, and bringing it to a high simmer for at least 10 minutes will kill any microbes that may have made their way into the soup.)
6) Remove the bones and strain the stock.
7) If making stock for future use in soup you may want to reduce the stock by simmering a few hours longer to make it more concentrated and easier to store.

Making the Turkey Soup
Prepare the turkey soup much as you would a chicken soup. With your stock already made, add chopped carrots, onions, and celery in equal parts. Add some parsley, a couple cloves of garlic. You can add rice, noodles, or even leftover mashed potatoes (or not if you want the low carb version). Take some of the remaining turkey meat you reserved earlier, shred it into bite sized pieces and add to the soup. You may also want to add some chopped tomatoes, either fresh or canned. Add seasoning - poultry seasoning, sage, thyme, marjoram and/or a bouillion cube. Add salt and pepper to taste.

Answer 3

Quick Turkey Soup

Servings: 6
Prep Time: 30 minutes
Cook Time: 30 minutes


Ingredients:

1 teaspoon Mild Olive Oil
1 large onion chopped
8 cups water
2 tablespoons chicken flavored bouillon
1 cup sliced celery
1 cup diced carrot
1 cup quick-cooking barley
2 cups Turkey Breast , cooked and cubed
1 cup heavy cream
Salt and pepper to taste

Directions
In large Dutch oven or saucepan, heat oil. Sauté onion 2 to 3 minutes until softened. Add water, chicken bouillon, and vegetables. Bring mixture to a boil; cover and simmer 10 minutes. Add barley; cook an additional 10 minutes or until barley is cooked and vegetables are crisp-tender. Add turkey, heavy cream, salt and pepper; heat an additional 2 minutes or until turkey is heated

Answer 4

Leftover Turkey Soup


Recipe Rating: * * * *
Prep Time: 10 min
Total Time: 30 min
Makes: 6 servings, 1 cup each


1/2 cup chopped onion
1 medium carrot, sliced
1 stalk celery, sliced
1 Tbsp. oil
2 cans (14-1/2 oz. each) chicken broth
2 cups water
1 env. GOOD SEASONS Italian Salad Dressing & Recipe Mix
2 cups cubed cooked turkey
1/2 cup bite-sized pasta, uncooked



COOK onion, carrot and celery in hot oil in large saucepan 3 to 5 minutes or until crisp-tender, stirring occasionally.
STIR in chicken broth, water and dressing mix. Bring to boil.
ADD turkey and pasta; cover. Reduce heat to medium-low; simmer 10 to 12 minutes or until pasta is tender.

Family Fun
Use fun shapes of pasta, such as stars or alphabets. Smaller pastas may cook in a shorter time, so follow package directions for suggested cooking times.

Jazz It Up
Serve topped with KRAFT Shredded Cheese, KRAFT 100% Grated Parmesan Cheese or coarsely crushed NABISCO Crackers.

Answer 5

"Swanson Turkey Noodle Soup Express" - Serves 4

2 (14 1/2 oz.) Swanson Chicken Broth
Generous dash pepper
1 medium carrot; sliced
1 rib celery; sliced
1/2 cup uncooked medium egg noodles
1 cup cubed cooked turkey

Mix broth, pepper, carrots and celery in saucepan; heat to boil. Stir in noodles and turkey; cook over medium heat 10 minutes or until noodles are done.

Answer 6

Curried Cream of Turkey Soup

1 Pound unsalted butter
2 Cups diced sweet onion
3 Cups diced celery
1 Teaspoon minced fresh garlic
3 Cups all-purpose flour
3 Gallons cold water
8 Ounces TURKEY BASE
3 Pounds COOKED TURKEY, diced
1 Quart cooked white rice
4 to 5 Tablespoons curry powder
2 Tablespoons salt
1 Tablespoon white pepper
1 Quart heavy cream

Melt butter in 5-gallon stock pot. Over medium heat, saute onions, celery and garlic until translucent. Blend in flour to make a roux.
In another large stock pot, bring water to a boil. Blend in turkey base and stir until well combined. Add roux mixture to boiling stock and whisk to combine. Reduce heat and simmer for 10-15 minutes.
Add cooked turkey, rice, curry powder, salt and pepper. Reduce heat to low and stir in cream. Heat gently, but do not boil.
Serve 8-fluid-ounce portions. Garnish as desired.