Best 5 Creamy After Thanksgiving Turkey Soup Recipes
Thanksgiving is a time for family, friends, and food. And what better way to use up all that leftover turkey than by making a creamy and delicious soup? This recipe is easy to follow and can be made in just a few hours. It's also a great way to sneak in some extra vegetables for your family.
The soup is made with a combination of turkey, vegetables, and a creamy sauce. The vegetables can be any type that you like, but some popular choices include carrots, celery, onions, and potatoes. The sauce is made with a mixture of milk, flour, and butter. It is seasoned with salt, pepper, and herbs.
This recipe also includes instructions for making two other types of turkey soup: a hearty vegetable soup and a light and flavorful broth. The vegetable soup is made with a variety of vegetables, including carrots, celery, onions, potatoes, and green beans. The broth is made with turkey bones and simmered for several hours.
All three of these soups are delicious and easy to make. They are a great way to use up leftover turkey and make a delicious and nutritious meal for your family.
CREAMY TURKEY SOUP
My mother always prepared a holiday turkey much larger than our family could ever eat in one meal so there'd be plenty of leftovers. That's one tradition I've kept up. This hearty soup uses a lot of turkey and is great after watching football games and raking leaves. -Kathleen Harris, Galesburg, Illinois
Provided by Taste of Home
Time 50m
Yield 8 servings (2 quarts).
Number Of Ingredients 13
Steps:
- In a large kettle, saute onion and celery in butter until tender, about 10 minutes. Stir in flour and seasonings; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add turkey and carrots. Add enough broth until soup is desired consistency. Cover and simmer for 15 minutes. , Add peas; cover and simmer for 15 minutes or until vegetables are tender.
Nutrition Facts : Calories 300 calories, Fat 14g fat (7g saturated fat), Cholesterol 82mg cholesterol, Sodium 636mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 4g fiber), Protein 26g protein.
CREAMY AFTER-THANKSGIVING TURKEY SOUP
This is a version of Valorie Walker's recipe with a few of my changes. Enjoy.
Provided by Paul
Categories Soups, Stews and Chili Recipes Soup Recipes Turkey Soup Recipes
Time 1h55m
Yield 16
Number Of Ingredients 13
Steps:
- Place turkey carcass in a large pot or Dutch oven and cover with water. Bring to a boil. Reduce heat to medium, cover, and simmer for 1 hour. Remove carcass and allow to cool. Separate turkey meat from the bones. Cut meat into bite-size pieces; discard bones. Reserve about 12 cups turkey broth in a large bowl. Save remaining broth for another use.
- Melt butter in another large pot or Dutch oven over medium heat; cook and stir onion, carrots, and celery in melted butter until tender, about 5 minutes. Stir flour into vegetable mixture; cook and stir until smooth, about 5 minutes. Gradually stir in about 1/3 the reserved turkey broth. Bring to a boil; cook and stir until thickened, about 2 minutes.
- Stir remaining turkey broth, turkey meat, half-and-half, fettuccine, stuffing, salt, chicken bouillon, pepper, and poultry seasoning into half-and-half mixture. Reduce heat to medium-low, cover, and simmer until noodles are tender, about 10 minutes more.
Nutrition Facts : Calories 273.5 calories, Carbohydrate 15.1 g, Cholesterol 56.8 mg, Fat 21.7 g, Fiber 1.1 g, Protein 5.2 g, SaturatedFat 11.2 g, Sodium 442.2 mg, Sugar 1.3 g
AFTER-THANKSGIVING TURKEY SOUP
As much as my family loves the holidays, they look forward to this creamy leftover Thanksgiving soup even more. It makes a big batch that we can enjoy for days. -Valorie Walker, Bradley, South Carolina
Provided by Taste of Home
Categories Lunch
Time 2h45m
Yield 16 servings (about 4 quarts).
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts :
AFTER-THANKSGIVING TURKEY SOUP
Got this from another site; I am not a big turkey eater, but being in Wisconsin, the soups is needed in the cold winter months. Posting for future use.
Provided by AZPARZYCH
Categories Stocks
Time 1h50m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- 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 quart 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 quart 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.
CREAMY AFTER-THANKSGIVING TURKEY SOUP
This is a version of Valorie Walker's recipe with a few of my changes. Enjoy.
Provided by Paul
Categories Turkey Soup
Time 1h55m
Yield 16
Number Of Ingredients 13
Steps:
- Place turkey carcass in a large pot or Dutch oven and cover with water. Bring to a boil. Reduce heat to medium, cover, and simmer for 1 hour. Remove carcass and allow to cool. Separate turkey meat from the bones. Cut meat into bite-size pieces; discard bones. Reserve about 12 cups turkey broth in a large bowl. Save remaining broth for another use.
- Melt butter in another large pot or Dutch oven over medium heat; cook and stir onion, carrots, and celery in melted butter until tender, about 5 minutes. Stir flour into vegetable mixture; cook and stir until smooth, about 5 minutes. Gradually stir in about 1/3 the reserved turkey broth. Bring to a boil; cook and stir until thickened, about 2 minutes.
- Stir remaining turkey broth, turkey meat, half-and-half, fettuccine, stuffing, salt, chicken bouillon, pepper, and poultry seasoning into half-and-half mixture. Reduce heat to medium-low, cover, and simmer until noodles are tender, about 10 minutes more.
Nutrition Facts : Calories 273.5 calories, Carbohydrate 15.1 g, Cholesterol 56.8 mg, Fat 21.7 g, Fiber 1.1 g, Protein 5.2 g, SaturatedFat 11.2 g, Sodium 442.2 mg, Sugar 1.3 g
Tips:
- Use a large stockpot or Dutch oven to make the soup. This will give you plenty of room to add all the ingredients and stir them easily.
- Don't be afraid to use leftover vegetables from your Thanksgiving meal. This is a great way to use up leftovers and save money.
- If you don't have any leftover vegetables, you can use fresh vegetables instead. Just be sure to wash and chop them before adding them to the soup.
- Season the soup to taste with salt and pepper. You can also add other seasonings, such as garlic powder, onion powder, or dried thyme.
- Serve the soup hot with a side of crusty bread or crackers.
Conclusion:
This creamy after-Thanksgiving turkey soup is a delicious and easy way to use up leftover turkey and vegetables. It's a hearty and flavorful soup that the whole family will enjoy. So next time you have leftover turkey, be sure to give this recipe a try.
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