Got any good recipes(easy& fast) for turkey soup?

Who's got a fast easy recipe for turkey soup? Not cream based please. Also is there a secret to making a good soup stock? Mine never seems to be right.Got any good recipes(easy%26amp; fast) for turkey soup?
Turkey Soup With Cheddar Dumplings





1 tablespoon olive oil


4 carrots, cut in half lengthwise and thinly sliced into half-moons


1 onion, diced


3 3/4 cups homemade or low-sodium canned chicken stock


1 cup all-purpose flour


1/3 cup yellow cornmeal


1 teaspoon baking powder


3/4 teaspoon salt, plus more for seasoning


1 cup grated Cheddar cheese


3/4 cup frozen corn, thawed


1 large egg


1/3 cup milk


3/4 pound cooked turkey, cut into 1-inch cubes


Ground pepper





Directions:


Heat oil in a large saucepan over medium-high heat. Add carrots and onion. Cook, stirring occasionally, 3 to 4 minutes. Add stock and 2 cups water; bring to a simmer. Cover, and cook until vegetables are just tender, 8 to 10 minutes.





Meanwhile, combine flour, cornmeal, baking powder, and salt in a medium bowl. Stir in cheese and corn. Add egg and milk; stir vigorously to make a slightly sticky dough. Using lightly floured hands, form dough into 1-inch balls; set aside.





Add the turkey to soup; season with salt and pepper. Bring to a gentle boil; add dumplings. Cover; cook until dumplings are cooked through, 5 to 6 minutes. Serve warm.





Yield: 6 servings





Got any good recipes(easy%26amp; fast) for turkey soup?
My Turkey %26amp; Brown Rice Soup





2 parsnips diced


2 carrots diced


2 ribs of celery diced


1 yellow onion chopped


1 bunch of fresh thyme tied together with kitchen twine so you can remove later. (the leaves will fall off the stems as it cooks)


1 bay leaf


6 cups of chicken stock (I like the organic low sodium kind that Pacifica makes)


2 cups of shredded turkey


1 cup of cooked brown rice(i use uncle ben's instant brown rice)


2 tsp of sea salt


1 tsp fresh cracked black pepper





Combine the first 7 ingredients in a large pot including the salt %26amp; pepper, bring to a simmer and cook for 20 to 30 minutes until all veggies are tender. Add turkey and rice, continue to cook for an additional 10 minutes.



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.











TURKEY SOUP





Put turkey bones (with meat scraps) from 1 turkey into soup pot. Fill with water. Simmer for 2 to 3 hours to remove meat from bones. Strain out bones and fatty meat. Cut any turkey meat you like into bite-size pieces.


To this broth add: 1 tsp. dried parsley 1 tsp. salt 1/2 tsp. pepper 1 stalk celery, diced 1 c. (about) turkey, diced





In separate pans, boil: Potatoes %26amp; carrots, peeled %26amp; diced (about 3 c. cooked)





Add egg noodles, potatoes and carrots to seasoned broth. Heat through and serve.





Pearled barley may be added or substituted for noodles.






You cannot rush good turkey soup. Put all the bones and whatever meat is clinging to it in a large pot. Throw in a couple of celerys and an onion. Simmer for about 5-6 hours for the best broth. Drain all this through a colander into a large bowl. In the same pot, melt butter and a little olive oil. Saute onions and celery (diced) until tender. Pour broth back in and add sliced carrots. I put in leftover turnips, mashed potatoes, gravy, whatever is hanging around and simmer until the carrots are tender. Add 1 cup white rice and keep simmering for about 15 minutes. Add pieces of cooked turkey last and salt to taste.