Do you have a turkey soup recipe?

I made turkey and we ate, then I made 2 chicken pot pies out of the left overs, now I think i would like to make some turkey vegtable soup. Do you have a good recipe for something made with turkey? What is it?Do you have a turkey soup recipe?
I like this recipe for Turkey Tomato Soup because of the Italian seasonings used in it.





4 lbs. (about 8 large) tomatoes, seeded and chopped


3 medium green peppers, chopped


2 cans (14-1/2 oz. each) chicken broth


1 can (14-1/2 oz.) vegetable broth


1-1/2 cups water


1-1/2 teaspoons beef bouillon granules


2 garlic cloves, minced


1 teaspoon dried oregano


1 teaspoon dried basil


1/2 teaspoon pepper


3 cups cubed, cooked turkey breast


3 cups cooked elbow macaroni


Minced, fresh basil (optional)





In a large saucepan or Dutch oven, combine the first 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 2 hours. Stir in turkey and macaroni; heat through. Garnish with the fresh basil, if desired.





Makes 3 quarts (about 12 servings)





Hope you enjoy this one!Do you have a turkey soup recipe?
Turkey Vegetable Soup with Stuffing Dumplings


Ingredients


Carcass from one 12-14 pound roasted turkey, picked clean


2 large onions, one quartered and one chopped


4 peeled carrots, 2 coarsely chopped and 2 sliced


4 stalks celery, 2coarsely chopped and 2 sliced


6 garlic cloves, 4 smashed and 2 chopped


1 bay leaf


10 whole black peppercorns


1 tablespoon extra-virgin olive oil


2 large eggs


6 tablespoons all-purpose flour, plus more as needed


1/2 teaspoon salt, plus more as needed


Freshly ground black pepper, to taste


2 cups leftover stuffing


2 sprigs fresh thyme


2 cups shredded leftover turkey meat


1 cup leftover corn kernels


Directions


Put the turkey carcass, quartered onions, coarsely chopped carrots and celery, smashed garlic, bay leaf, and peppercorns in a large stockpot and add enough cold water to just cover, about 2 quarts. Bring the water to a boil, and then reduce the heat to maintain a gentle simmer and cook for 1 hour. Remove from the heat and strain the solids from the broth. Pour the liquid through a fine mesh strainer and reserve; you should have about 10-12 cups broth.





Meanwhile, in a small bowl, whisk the eggs, flour, 1/2 teaspoon salt, and some black pepper together until smooth. Add the stuffing and mix until well combined; cover and reserve.





Wipe the stockpot clean with a paper towel. Heat the oil in the pot over medium heat. Add the chopped onion and garlic and cook until soft and translucent, about 6 minutes. Add the sliced carrots and celery, thyme sprigs, and reserved broth and bring to a simmer; cook vegetables are just soft, about 10 minutes.





Roll level tablespoons of the dumpling mixture into balls with wet hands (see note) and drop into the simmering soup; cook until dumplings float, 3-4 minutes. Gently stir in the turkey meat, corn, and season with salt and pepper, and simmer until heated through. Serve immediately.





Note: Moistness of stuffing can vary; if the dumpling dough is too soft to roll, add flour a teaspoon at a time until it is firm enough to hold its shape while rolling. You could probably adjust the amounts to account for the fact that you already ate some of your bird.
After-Thanksgiving Turkey Soup --











INGREDIENTS


1 leftover turkey carcass (or leftover turkey meat about 2 or so cups)


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.








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Hearty Turkey Stew with Vegetables --











INGREDIENTS


2 tablespoons butter


2 onions, chopped


1 stalk celery, cut into 1 inch pieces


2 carrots, peeled and sliced into 1 inch pieces


2 potatoes, peeled and cubed


3 tablespoons all-purpose flour


3 cups chicken stock


1/4 teaspoon dried marjoram


2 skinless, boneless turkey breast halves, cubed


1 green bell pepper, diced











DIRECTIONS


Melt the butter in a pot over medium heat. Place onions in the pot and cook until tender. Stir in celery and carrots, and cook until tender. Stir in the potatoes and flour. Pour in the chicken stock, and season soup with marjoram. Place turkey in the pot, and bring to a boil. Reduce heat to low, cover, and simmer 30 minutes


.


Mix the green bell pepper into the soup, and continue cooking 10 minutes, until pepper is tender.
TURKEY SOUP





1-1/2 lbs diced, cooked turkey


3 medium turnips, peeled and diced


1 medium white onion chopped


4 slices center cut bacon, diced


1/4 lb pork sausage


1 - 12 oz can Great Northern Beans


1 - 12 oz can chicken broth (low sodium preferred)


1 - tbsp dried Herbes De Provence (sage, thyme, rosemary)


2 - tbsp olive oil (may need 1 to 2 tbs. more)


water





In dutch oven or large heavy sauce pan, add olive oil, bacon and sausage and saute at medium heat until browned. Add turnips and onions and continue to saute until turnips are softened and onions are translucent. (You may need to add a drizzle of olive oil as the turnips will draw moisture)





After the turnips and onions are ready, stir in turkey, Great Northern Beans, and chicken broth as well as 24 oz. of water. Reduce heat to low and simmer for 5 minutes. Add Herbes De Provence and stir. Continue to simmer at low heat, stirring occasionally, for 15 to 20 minutes.





Makes approx. 8 servings
HOLIDAY LEFTOVER HEARTY TURKEY SOUP





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1 carcass from cooked turkey


1 lg. onion, chopped


2 tbsp. salt (more or less to taste)


1/4 tsp. pepper


1/2 tsp. dried thyme leaves (optional)


2 to 5 c. leftover diced turkey meat


2 whole fresh bunches or 2 bags celery, diced


3 lb. bag carrots, sliced


2 to 4 c. Minute rice (judge kettle size)











To thicken use 2/3 cup cornstarch in 1/2 cup water or use instant mashed potatoes. In large kettle, cover carcass parts with water. Add salt, pepper, optional thyme, and chopped onion. Bring to a boil; reduce heat and simmer, covered, for 2 hours. Strain; return broth to kettle. Add carrots and celery. Cook until almost tender. Add turkey meat and minute rice. Cover until rice has expanded. Stir together cornstarch and 1/2 cup water until smooth. Stir into soup, stirring constantly, over high heat until thickened. Use more cornstarch if using a larger kettle or use instant mashed potatoes to thicken the soup.
Turkey Mulligatawny Soup





Ingredients:





3 Tbs. unsalted butter


1 1/2 lb.. turkey cut into bite-size cubes


1 yellow onion, finely chopped


3 celery stalks, finely chopped


2 carrots, finely chopped


1 garlic clove, minced


1 Tbs. curry powder


4 cups chicken broth


1/2 cup long-grain white rice


1 cup plain yogurt


Salt and freshly ground pepper, to taste


1/4 cup minced fresh cilantro (optional)


Directions:





Saut茅 the turkey and vegetables


In a large stockpot or Dutch oven over medium heat, melt the butter. Add the turkey and saut茅 until lightly browned on all sides, about 7 minutes. Using a slotted spoon, transfer to a plate and set aside.





Add the onion, celery, carrots and garlic to the pot and saut茅 until the onion is translucent, about 7 minutes. Stir in the curry powder and cook, stirring, for 2 to 3 minutes more to blend the flavors.





Simmer the soup


Add the broth and browned turkey to the pot, increase the heat to high and bring just to a simmer. Reduce the heat to medium, add the rice and cook, uncovered, until the rice is tender and the turkey is cooked through, 15 to 20 minutes. Stir in the yogurt and simmer for 10 minutes to blend the flavors. Season with salt and pepper.





Ladle the soup into bowls, garnish with the cilantro and serve immediately. Serves 4.











White Turkey Chili








Ingredients:





2 Tbs. olive oil


1 large yellow onion, diced


Salt and freshly ground pepper, to taste


2 tsp. toasted ground cumin


5 garlic cloves, minced


1 jalape帽o, seeded and minced


1 lb. Anaheim chilies, roasted, peeled and diced,


or 3 cans (each 7 oz.) whole fire-roasted Anaheim chilies, diced


(sometimes I leave these out)


4 to 4 1/2 cups low-sodium chicken broth,


warmed


1 lb. diced cooked turkey


3 cans (each 15 oz.) cannellini beans, drained


and rinsed, or 4 1/2 cups cooked white beans,


drained


2 Tbs. minced fresh oregano


1/3 cup minced fresh cilantro


1/4 cup cornmeal


Shredded jack cheese, sour cream and lime


wedges for serving


Directions:





In a large saut茅 pan over medium heat, warm the olive oil. Add the onion, season with salt and pepper and cook, stirring occasionally, until softened, 5 to 7 minutes. Add the cumin, garlic and jalape帽o and cook, stirring, for 30 seconds. Stir in the chilies and 3 1/2 cups of the broth, then transfer to a slow cooker. Stir in the turkey, beans, oregano and cilantro.





Put the cornmeal in a small bowl and slowly whisk in 1/2 cup of the broth. Stir the cornmeal mixture into the turkey mixture. Cover and cook on high for 3 hours according to the manufacturer's instructions. Thin the chili with more broth if needed.





Ladle the chili into warmed bowls. Serve with cheese, sour cream and lime wedges. Serves 6 to 8.
OK, NOT SOUP, BUT 2 THINGS YOU CAN DO... ADD THE TURKEY AND 2 SMALL CAMS OF CREAM OF CHICKEN SOUP IN A SLOW COOKER AND COOK ON LOW FOR 4 HOURS... OR............ SHREDD UP THE TURKEY AND COOK IT IN A FRYING PAN WITH SOME OIL FOR A FEW MINUTES, THEN ADD YOUR FLOUR AND MILK TO MAKE GRAVY.. SERVE OVER TOAST.. YUMMY!