how do you make homemade turkey soup?

Answer 1

TURKEY,
3 QUARTS WATER,
BONES (TO BE REMOVED LATER)
2 ONIONS SLICED OR DICED
10 CARROTS SLICED
5 STALKS OF CELERY SLICED
1 CAN CRUSHED TOMATOES
3 CUPS OF SMALL MACARONI (OPTIONAL)
2 LARGE POTATOES DICED (OPTIONAL)
COOK MACARONI SEPERATELY SO IT WONT SOAK UP ALL YOUR STOCKTAKE OUT ALL OF YOUR BONES.... i USUALLY PUT THEM IN A CHEESE CLOTH AND THROW THE CHEESE CLOTH IN THE SOUP SO THE BONES ARE EASILY REMOVED....
IF YOUR SOUP ISNT FLAVORFUL ENOUGH YOU CAN THROW IN A FEW CHICK BOULLION CUBES!!!
I USUALLY USE THE MACARONI INSTEAD OF POTATO.... MORE FILLING
SPRINKLE PARMESAN CHEESE ON YOUR SOUP BEFOR EATING!!!

Answer 2

First make a 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 by an inch. Add any drippings that weren't used to make gravy, and any giblets (except liver) that haven't been used already.
3 Bring to a simmer and reduce heat to bring the stock to just below a simmer (ideally 180°F). Skim off any foamy crud that may float to the surface of the stock.
4 Cook for at least 4 hours, uncovered, occassionally skimming off any foam that comes to the surface. To help maintain a steady, even heat, you can cook the stock in a 180°F oven.
5 In the last hour of cooking add a yellow onion that has been quartered, some chopped carrots, parsley, thyme, a bay leaf, celery tops, and some peppercorns.
6 Remove the bones and strain the stock through a very fine mesh strainer or through cheesecloth.
7 If making stock for future use in soup you may want to reduce the stock by cooking a few hours longer, uncovered, just below a simmer, to make it more concentrated and easier to store.



To make the 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.


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Answer 3

HOMEMADE TURKEY SOUP

5 c. turkey broth
3 stalks celery, chopped
2 lg. potatoes, cut in chunks
2 carrots, cut up
1 onion, chopped
1 c. noodles, uncooked
2 c. turkey, cooked & cubed

In a 5 quart saucepan, combine first 5 ingredients over high heat, bring to a boil. Reduce heat, cover and simmer until vegetables are about done; add noodles and turkey meat. Simmer until noodles are done. Salt and pepper to taste.

Answer 4

AFTER-THANKSGIVING TURKEY SOUP

INGREDIENTS
1 leftover turkey carcass
3 medium onions, chopped
2 large carrots, diced
2 celery ribs, diced
1 cup butter, cubed
1 cup all-purpose flour
2 cups half-and-half cream
1 cup uncooked long grain rice
2 teaspoons salt
1 teaspoon chicken bouillon granules
3/4 teaspoon pepper

DIRECTIONS
Place turkey carcass in a soup kettle or Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Remove carcass; cool. Set aside 3 qt. broth. Remove turkey from bones and cut into bite-size pieces; set aside.
In a soup kettle or Dutch oven, saute the onions, carrots and celery in butter until tender. Reduce heat; stir in flour until blended. Gradually add 1 qt. of reserved broth. Bring to a boil; cook and stir for 2 minutes or until thickened.
Add cream, rice, salt, bouillon, pepper, remaining broth and reserved turkey. Reduce heat; cover and simmer for 30-35 minutes or until rice is tender.

Answer 5

chop up some
onions
celery
carrots
potatoes
left over turkey on bone

put all in water to cover and simmer until tender
remove bone and clean the meat off the bone
put back in water and add seasonings and spices to taste and simmer until thickness desired

Answer 6

Scare a turkey!

Answer 7

Italian turkey soup
1 tablespoon olive oil
1 green bell pepper, diced
1 small onion, chopped
3 large garlic cloves, chopped
1 tablespoon dried basil
2 teaspoons fennel seeds
1/4 teaspoon dried crushed red pepper
6 cups canned low-salt chicken broth
2 medium zucchini, diced
1 carrot, diced
1 9-ounce package fresh cheese ravioli
1 1/2 cups diced cooked turkey

Grated Parmesan cheese
Preparation
Heat oil in heavy large saucepan over medium heat. Add bell pepper, onion, garlic, basil, fennel seeds and crushed red pepper and sauté until vegetables are just tender, about 10 minutes. Add broth. Cover pot and simmer 10 minutes. Add zucchini and carrot. Cover and simmer until carrot is almost tender, about 5 minutes. Increase heat to high and bring soup to boil. Add ravioli and boil until tender, about 5 minutes. Add turkey and cook just until heated through, about 1 minute. Season soup to taste with salt and pepper.

Ladle soup into bowls. Serve, passing cheese separately.
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turkey soup with orzo and white beans

2 tablespoons olive oil
2 medium onions, chopped
6 garlic cloves, minced
3 pounds turkey wings, cut at joints
9 cups canned low-salt chicken broth
2 teaspoons dried oregano

1 28-ounce can diced tomatoes in juice
3 carrots, peeled, chopped
1 cup chopped celery
1 cup orzo (rice-shaped pasta)
2 15-ounce cans cannellini (white kidney beans), drained, rinsed
1/2 cup thinly sliced fresh basil

Preparation
Heat oil in heavy large pot over medium heat. Add onions and garlic; sauté until translucent. Add turkey wings, chicken broth and oregano. Cover; simmer over medium-low heat 1 hour.

Using tongs, transfer wings to work surface; cool. Remove meat from bones; discard skin and bones. Mix meat into soup. Bring to simmer. Add tomatoes with juices, carrots and celery. Cover; simmer until vegetables are crisp-tender, about 6 minutes. (Can be made 1 day ahead. Cool soup slightly. Chill uncovered until cold, then cover. Keep chilled. Bring to simmer before continuing.) Add orzo; simmer, covered, until pasta is tender, stirring often, about 10 minutes. Mix in cannellini and basil; cook until heated, about 5 minutes. Season with salt and pepper.
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turkey tortilla soup

2 teaspoons chili powder
3 cups canned low-salt chicken broth
1 15- to 16-ounce can Mexican-style stewed tomatoes, coarsely mashed
1 10-ounce package frozen corn and lima bean succotash or 1 cup each frozen corn and lima beans
2 cups diced cooked turkey (about 8 ounces)
1 cup coarsely broken corn tortilla chips
2 teaspoons minced fresh or canned jalapeño chili

Preparation
Place chili powder in heavy medium saucepan. Stir over low heat just until fragrant, about 1 minute. Add broth and tomatoes with their juices. Increase heat and bring to boil. Add succotash, turkey, 1/3 cup corn chips and minced chili. Simmer until vegetables are tender, about 10 minutes. Season soup to taste with salt and pepper. Ladle soup into deep bowls, dividing equally. Sprinkle with remaining corn chips.