Best 5 Quick And Healthy Turkey Veggie Soup Recipes

TURKEY AND VEGETABLE SOUP

Steps:

• Place whole turkey in a large stockpot. Add 1/2 of the onions, carrots, and celery. Add bay leaves, salt and pepper. Cover the turkey with 3 quarts of water. Place over medium heat and bring to a boil. Reduce heat to medium low and simmer for 1 hour.
• Remove stock from heat and strain through a fine mesh sieve, saving the liquid (about 2 quarts) and turkey meat, discarding the vegetables.
• Saute remaining onions, carrots, and celery until wilted, about 4 minutes. Add to strained stock. Add the remaining vegetables, and garlic to the stock. Season with salt and pepper. Simmer for 10 minutes. Remove the meat from the turkey carcass and dice. Add the meat, herbs, and cooked macaroni to stock. Heat through.
• Ladle the soup into each serving bowl and serve with the crusty bread.

TURKEY VEGETABLE SOUP

Steps:

• In a large stockpot, combine the broth, potatoes, carrots, celery and onions. Bring to boil. Reduce heat; cover and simmer for 30 minutes or until the vegetables are tender. , Add the corn, lima beans, turkey, chili powder, salt and pepper. Cover and simmer 10 minutes longer.

ONE-POT TURKEY VEGETABLE SOUP

Steps:

• Heat oil in a large Dutch oven or other heavy pot over medium heat. Add leek and celery; cook, stirring often, until the vegetables have softened, 5 to 8 minutes. Add garlic; cook, stirring constantly, until fragrant, about 1 minute.
• Add broth, thyme sprigs, salt and pepper; bring to a boil over high heat. Reduce heat to medium-low; simmer, stirring occasionally, until the flavors meld, about 5 minutes. Stir in turkey and carrots; cook, undisturbed, until the carrots are tender, 10 to 15 minutes. Remove and discard the thyme sprigs. Stir in peas; cook, undisturbed, for 30 seconds.
• Divide the soup evenly among 4 bowls. Garnish with thyme leaves and lemon zest, if desired, and serve with lemon wedges, if desired.

GROUND TURKEY AND VEGGIE SOUP

Steps:

• Brown turkey in Dutch oven until cooked through.
• Add all other ingredients.
• Heat until warmed through, about 15 minutes.

"HEART HEALTHY" TURKEY VEGETABLE SOUP

Steps:

• In a large stock pot, bring the turkey stock to a boil.
• Add the carrots, celery, onion, garlic and the 1/2 cup white wine.
• Add the kosher salt, pepper, thyme and summer savory. Let this simmer over medium heat.
• Add both frozen mixed vegetables to the pot. Continue to let the soup simmer.
• Add the chopped parsley.
• Dice all the turkey (or chicken) meat in to half inch cubes.
• Toss the meat in a bowl with the seasoning salt and the olive oil.
• Heat a non stick skillet over high heat.
• Cook the meat in small batches. We're just looking for a good sear and some color, not it to be completely cooked.
• As the meat gets browned, dump it in the soup.
• When all the meat is browned, de-glaze the pan with the 1/4 cup white wine. Scrape all the bits off the pan and pour everything into the pot.
• Let the soup simmer over a medium low heat until the meat is cooked completely and all the vegetables are tender.
• Just before service add the basil chiffonade.
• I like to add a spoonful of fat free sour cream to my bowl. I find it adds a little extra richness and cuts some of the sweetness that comes from the veggies and the herbs.