Best 12 Turkey Frame Vegetable Soup Recipes

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Feast your senses on a culinary journey with our delectable Turkey Frame Vegetable Soup, a symphony of flavors that brings warmth and nourishment to your table. This versatile dish offers a hearty and flavorful broth brimming with tender turkey meat, an array of colorful vegetables, and a medley of aromatic herbs, creating a satisfying and nutritious meal. Elevate your experience with three additional variations that cater to diverse preferences: a hearty Turkey Barley Soup, a light and refreshing Turkey Tortellini Soup, and a zesty Turkey Taco Soup. Each recipe promises a unique taste adventure, ensuring that every spoonful is a delightful discovery.

Check out the recipes below so you can choose the best recipe for yourself!

OLD-FASHIONED TURKEY NOODLE SOUP



Old-Fashioned Turkey Noodle Soup image

Make the most of leftover turkey with this down-home soup. Creating a broth by roasting the turkey, garlic and vegetables adds richness and depth to the flavor without the need for additional fats. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner     Lunch

Time 4h45m

Yield 10 servings (3-3/4 quarts).

Number Of Ingredients 19

BROTH:
1 leftover turkey carcass (from a 12- to 14-pound turkey)
2 cooked turkey wings, meat removed
2 cooked turkey drumsticks, meat removed
1 turkey neck bone
1 medium unpeeled onion, cut into wedges
2 small unpeeled carrots, cut into chunks
6 to 8 garlic cloves, peeled
4 quarts plus 1 cup cold water, divided
SOUP:
3 quarts water
5 cups uncooked egg noodles
2 cups diced carrots
2 cups diced celery
3 cups cubed cooked turkey
1/4 cup minced fresh parsley
2-1/2 teaspoons salt
2 teaspoons dried thyme
1 teaspoon pepper

Steps:

  • Place the turkey carcass, bones from wings and drumsticks, neck bone, onion, carrots and garlic in a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, at 400° for 1 hour, turning once., Transfer the carcass, bones and vegetables to an 8-qt. stockpot. Add 4 qts. cold water; set aside. Pour remaining cold water into baking pan, stirring to loosen browned bits. Add to pot. Bring to a boil. Reduce heat; cover and simmer for 3-4 hours. , Cool slightly. Strain broth; discard bones and vegetables. Set stockpot in an ice-water bath until broth cools, stirring occasionally. Cover and refrigerate overnight. , Skim fat from broth. Cover and bring to a boil. Reduce heat to a simmer. Meanwhile, in a Dutch oven, bring 3 qts. water to a boil. Add noodles and carrots; cook for 4 minutes. Add celery; cook 5-7 minutes longer or until noodles and vegetables are tender. Drain; add to simmering broth. Add cubed turkey; heat through. Stir in the parsley, salt, thyme and pepper.

Nutrition Facts : Calories 188 calories, Fat 4g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 670mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 2g fiber), Protein 20g protein. Diabetic Exchanges

ONE-POT TURKEY VEGETABLE SOUP



One-Pot Turkey Vegetable Soup image

Got leftover turkey? Use it in this turkey vegetable soup for a satisfying main dish that's full of bright flavors thanks to the use of lemon juice and lemon zest.

Provided by Liv Dansky

Categories     Healthy Turkey Soup Recipes

Time 35m

Number Of Ingredients 12

2 tablespoons olive oil
1 medium leek, white and light green parts only, sliced
2 large stalks celery, sliced 1/8-inch thick
2 cloves garlic, minced
4 cups lower-sodium chicken broth or turkey broth
2 (4-inch) thyme sprigs, plus thyme leaves for garnish
¼ teaspoon salt
¼ teaspoon ground pepper
2 cups shredded or diced leftover roasted turkey or thick-cut deli turkey
2 medium carrots, diagonally sliced 1/2-inch thick
1 cup frozen peas
Grated lemon zest & lemon wedges for garnish

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.

Nutrition Facts : Calories 264 calories, Carbohydrate 15 g, Cholesterol 64 mg, Fat 11 g, Fiber 3 g, Protein 28 g, SaturatedFat 2 g, Sodium 366 mg, Sugar 5 g

TURKEY SOUP WITH EGG NOODLES AND VEGETABLES



Turkey Soup with Egg Noodles and Vegetables image

Make the most of your leftover Thanksgiving turkey with this Turkey Soup recipe from Food Network.

Provided by Robin Miller : Food Network

Time 36m

Yield 4 servings

Number Of Ingredients 14

2 teaspoons olive or vegetable oil
2 leeks, cleaned and chopped
2 carrots, peeled and chopped
1 clove garlic, minced
1 stalk celery, chopped
3 to 4 cups leftover cooked turkey, shredded or cubed
2 to 3 bay leaves
2 teaspoons dried thyme
1/2 teaspoon salt
1/4 teaspoon ground black pepper
8 cups reduced-sodium chicken broth
6 ounces uncooked egg noodles
1 cup frozen green peas
2 tablespoons chopped fresh parsley leaves

Steps:

  • Heat oil in a large stock pot or Dutch oven over medium heat. Add leeks, carrots, garlic, and celery and saute 4 minutes, until soft. Add turkey, bay leaves, thyme, salt, and black pepper and stir to mix well. Add chicken broth and bring mixture to a boil. Reduce heat to medium-low, partially cover and simmer 10 minutes.
  • Return mixture to a boil and add egg noodles. Cook 10 minutes, until egg noodles are just tender. Stir in peas and cook until peas are just heated through, about 1 minute.
  • Remove from heat, discard bay leaves and stir in parsley.

TURKEY AND VEGETABLE SOUP



Turkey and Vegetable Soup image

Provided by Emeril Lagasse

Categories     main-dish

Time 1h35m

Yield 6 to 8 servings

Number Of Ingredients 19

1 leftover whole roasted turkey
2 medium onions, cored, peeled and chopped
3 medium carrots, peeled and chopped
3 medium stalks celery, cleaned and chopped
2 bay leaves
Salt
Freshly ground black pepper
Water, to cover
Any leftover turkey meat, diced
2 cups cooked diced potatoes, rice or pasta
2 cups cooked sweet peas
2 cups cooked carrots, diced
2 cups any other cooked vegetables
2 cloves garlic, chopped
1 cup chopped green onions, green part only
1/4 cup chiffonade fresh basil leaves
1/4 cup finely chopped fresh parsley leaves
1 cup cooked macaroni
Loaf crusty bread

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.

CLASSIC TURKEY AND RICE SOUP



Classic Turkey and Rice Soup image

Is there anything as warm as a bowl of soup made with the leftovers of a meal that you shared with your family?

Provided by Sarah

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Turkey Soup Recipes

Time 1h45m

Yield 8

Number Of Ingredients 18

1 turkey carcass
1 large onion, halved and skin left on
1 large carrot, roughly chopped
1 stalk celery, roughly chopped
1 head garlic, halved
1 teaspoon dried rosemary
1 teaspoon dried thyme
2 bay leaves
salt and ground black pepper to taste
water to cover
2 large onions, diced
2 carrots, diced
2 stalks celery, diced
2 cloves garlic, minced
1 teaspoon poultry seasoning
1 teaspoon dried rosemary
1 teaspoon onion powder
2 cups cooked rice

Steps:

  • Combine turkey carcass, halved onion, roughly chopped carrot, roughly chopped celery, halved garlic head, 1 teaspoon rosemary, thyme, bay leaves, salt, and pepper in a stockpot; pour in enough water to cover. Bring mixture to a boil, cover pot, reduce heat, and simmer until flavors have blended, about 1 hour.
  • Remove turkey carcass and pull remaining meat from bones; reserve meat and discard carcass. Remove vegetables and bay leaves from stock using a slotted spoon and discard.
  • Stir diced onions, diced carrots, diced celery, minced garlic, poultry seasoning, 1 teaspoon rosemary, and onion powder into stock; bring to a boil. Reduce heat, cover pot, and simmer until vegetables are very tender, 20 to 30 minutes. Add cooked rice and turkey meat to soup; season with salt and pepper. Cook until rice and turkey meat are warmed, about 5 minutes.

Nutrition Facts : Calories 115.4 calories, Carbohydrate 22.4 g, Cholesterol 3.7 mg, Fat 1.7 g, Fiber 2.3 g, Protein 3.2 g, SaturatedFat 0.4 g, Sodium 56 mg, Sugar 4 g

CREAMY VEGETABLE TURKEY SOUP



Creamy Vegetable Turkey Soup image

For a creamy turkey soup with a sense of fun, we go wheels up at our house. We load it up with wagon-shaped pasta and veggies. -Nancy Beyer, Hayden Lake, Idaho

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 8 servings (3 quarts).

Number Of Ingredients 13

6 tablespoons butter, cubed
1/2 pound sliced fresh mushrooms
5 medium carrots, chopped
1 large onion, chopped
3 celery ribs, sliced
1/4 cup all-purpose flour
1 teaspoon each dried thyme, savory and parsley flakes
1/4 teaspoon white pepper
1/4 teaspoon pepper
10 cups chicken broth
3 cups uncooked wagon wheel pasta or other large shaped pasta
2 cups cubed cooked turkey
1 cup half-and-half cream

Steps:

  • In a 6-qt. stockpot, heat butter over medium-high heat. Add mushrooms, carrots, onion and celery; cook and stir 8-10 minutes or until tender. Stir in flour and seasonings until blended; gradually stir in broth., Bring to a boil. Stir in pasta. Reduce heat; simmer, uncovered, 8-10 minutes or until pasta is tender. Stir in turkey and cream; heat through (do not boil).

Nutrition Facts : Calories 340 calories, Fat 14g fat (8g saturated fat), Cholesterol 80mg cholesterol, Sodium 1386mg sodium, Carbohydrate 33g carbohydrate (7g sugars, Fiber 3g fiber), Protein 18g protein.

SKINNY TURKEY-VEGETABLE SOUP



Skinny Turkey-Vegetable Soup image

The blend of flavors and colors in this hearty soup will bring everyone at the table back for more. -Charlotte Welch, Utica, New York

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h5m

Yield 6 servings (2-1/4 quarts).

Number Of Ingredients 19

2 medium onions, chopped
2 medium carrots, halved and thinly sliced
2 celery ribs, chopped
1/2 cup chopped sweet red pepper
1 tablespoon olive oil
3 garlic cloves, minced
4 cups water
1 can (10 ounces) diced tomatoes and green chilies, undrained
1/2 cup frozen peas
1 bay leaf
4 teaspoons sodium-free chicken bouillon granules
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 teaspoon ground cumin
1/4 teaspoon pepper
1/4 to 1/2 teaspoon hot pepper sauce, optional
1/2 cup uncooked whole wheat orzo pasta
2 cups cubed cooked turkey breast
1 tablespoon minced fresh cilantro

Steps:

  • In a large saucepan, saute the onions, carrots, celery and red pepper in oil until tender. Add garlic; cook 2 minutes longer. Stir in the water, tomatoes, peas, bay leaf, bouillon, basil, thyme, cumin, pepper and, if desired, pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. , Meanwhile, cook orzo according to package directions; drain. Stir orzo and turkey into soup; heat through. Discard bay leaf. Sprinkle with cilantro. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth, water or milk if necessary.

Nutrition Facts : Calories 191 calories, Fat 3g fat (1g saturated fat), Cholesterol 40mg cholesterol, Sodium 257mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 5g fiber), Protein 18g protein. Diabetic Exchanges

INSTANT POT® TURKEY SOUP



Instant Pot® Turkey Soup image

Leftover turkey and a few pantry staples make this a quick meal. Ready in under an hour, sooner if your broth is room temperature.

Provided by Bren

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Turkey Soup Recipes

Time 50m

Yield 6

Number Of Ingredients 14

1 tablespoon olive oil
2 medium carrots, peeled and sliced
2 stalks celery, sliced
1 medium onion, chopped
1 medium parsnip, peeled and sliced
6 cups no-salt-added turkey broth
2 ½ cups chopped cooked turkey
2 tablespoons tomato paste
2 tablespoons chopped inner celery leaves
1 teaspoon herbes de Provence
1 teaspoon salt, or to taste
½ teaspoon freshly ground pepper, or to taste
1 pinch red pepper flakes
5 ounces tubetti pasta

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®), add oil, and select High Saute function. Add carrots, celery, onion, and parsnip and saute until slightly soft, about 5 minutes. Stir in turkey broth. Add turkey, tomato paste, celery leaves, herbes de Provence, salt, black pepper, and red pepper flakes; stir to combine.
  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure in short bursts using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  • Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Stir in pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, 7 to 9 minutes. Ladle pasta into bowls and top with soup.

Nutrition Facts : Calories 262 calories, Carbohydrate 27.8 g, Cholesterol 44.3 mg, Fat 5.9 g, Fiber 4.2 g, Protein 23.4 g, SaturatedFat 1.4 g, Sodium 856.4 mg, Sugar 4.4 g

TURKEY CARCASS SOUP



Turkey Carcass Soup image

A great way to not waste a single bite of turkey. This is a delicious soup and one of my favorites. If you want to freeze some, leave out the potatoes.

Provided by Please Close My Account

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Turkey Soup Recipes

Time 2h45m

Yield 12

Number Of Ingredients 18

1 turkey carcass
4 quarts water
6 small potatoes, diced
4 large carrots, diced
2 stalks celery, diced
1 large onion, diced
1 ½ cups shredded cabbage
1 (28 ounce) can whole peeled tomatoes, chopped
½ cup uncooked barley
1 tablespoon Worcestershire sauce
1 ½ teaspoons salt
1 teaspoon dried parsley
1 teaspoon dried basil
1 bay leaf
¼ teaspoon freshly cracked black pepper
¼ teaspoon paprika
¼ teaspoon poultry seasoning
1 pinch dried thyme

Steps:

  • Place the turkey carcass into a large soup pot or stock pot and pour in the water; bring to a boil, reduce heat to a simmer, and cook the turkey frame until the remaining meat falls off the bones, about 1 hour. Remove the turkey carcass and remove and chop any remaining turkey meat. Chop the meat.
  • Strain the broth through a fine mesh strainer into a clean soup pot. Add the chopped turkey to the strained broth; bring the to a boil, reduce heat, and stir in the potatoes, carrots, celery, onion, cabbage, tomatoes, barley, Worcestershire sauce, salt, parsley, basil, bay leaf, black pepper, paprika, poultry seasoning, and thyme. Simmer until the vegetables are tender, about 1 more hour. Remove bay leaf before serving.

Nutrition Facts : Calories 133.4 calories, Carbohydrate 27.7 g, Cholesterol 2.4 mg, Fat 1.3 g, Fiber 5.2 g, Protein 4.2 g, SaturatedFat 0.3 g, Sodium 438.9 mg, Sugar 4.5 g

QUICK AND HEALTHY TURKEY VEGGIE SOUP



Quick and Healthy Turkey Veggie Soup image

I freeze our leftover turkey at the holidays so we can enjoy meals like this year-round. This soup is especially delicious on a chilly fall or winter day. If you're looking for a dish that's more filling, add some cooked pasta. -Joan Hallford, North Richland Hills, Texas

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 9 servings (3 quarts).

Number Of Ingredients 14

2 tablespoons butter
1 medium onion, chopped
1 celery rib, chopped
2 garlic cloves, minced
5 cups reduced-sodium chicken broth
3 medium carrots, julienned
1/4 teaspoon pepper
1 pound zucchini or yellow summer squash, julienned (about 6 cups)
3 medium tomatoes, chopped
1 can (15-1/2 ounces) hominy, rinsed and drained
2-1/2 cups frozen lima beans (about 12 ounces), thawed
2 cups cubed cooked turkey
1-1/2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
Shredded Parmesan cheese

Steps:

  • In a Dutch oven, heat butter over medium-high heat. Add onion, celery and garlic; cook and stir until tender, 5-8 minutes. Add broth, carrots, and pepper. Bring to a boil; reduce heat. Simmer, uncovered, 5 minutes. Add zucchini, tomatoes, hominy, lima beans and turkey. Cook until zucchini is tender, 5-8 minutes. Top with basil; serve with Parmesan cheese.

Nutrition Facts : Calories 187 calories, Fat 4g fat (2g saturated fat), Cholesterol 38mg cholesterol, Sodium 614mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 5g fiber), Protein 16g protein. Diabetic Exchanges

VEGETABLE TURKEY SOUP



Vegetable Turkey Soup image

Low-sodium ingredients don't diminish the full flavor of this brothy soup sent in by Bonnie LeBarron, Forestville, New York. The ground turkey gives the soup a heartiness everyone will welcome on a cold blustery evening.

Provided by Taste of Home

Categories     Lunch

Time 1h15m

Yield 4 servings.

Number Of Ingredients 17

1 pound lean ground turkey
1 cup chopped celery
1/2 cup chopped onion
2 to 3 garlic cloves, minced
2 cans (14-1/2 ounces each) reduced-sodium beef broth
2-1/2 cups reduced-sodium tomato juice
1 can (14-1/2 ounces) diced tomatoes, drained
1 cup sliced fresh mushrooms
3/4 cup frozen French-style green beans
1/2 cup sliced carrots
1-1/2 teaspoons Worcestershire sauce
1 teaspoon dried parsley flakes
1 teaspoon dried thyme
1/2 teaspoon sugar
1/2 teaspoon dried basil
1/4 teaspoon pepper
1 bay leaf

Steps:

  • In a Dutch oven coated with cooking spray, saute the turkey, celery and onion until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. , Stir in remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until vegetables are tender. Discard bay leaf. Soup may be frozen for up to 3 months.

Nutrition Facts : Calories 272 calories, Fat 10g fat (3g saturated fat), Cholesterol 94mg cholesterol, Sodium 783mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 5g fiber), Protein 25g protein. Diabetic Exchanges

HOMEMADE TURKEY SOUP



Homemade Turkey Soup image

The guests have gone home, the dishes are done-and now the fun part begins. Turn the day after the big meal into a turkey soup-making day, when you can spend a few hours gently simmering a meaty broth and savory vegetables. The result will be a homemade creation that might soon become your black Friday tradition.

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 2h55m

Yield 10

Number Of Ingredients 12

Carcass from cooked 10- to 12-lb turkey
3 quarts (12 cups) water
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon poultry seasoning or dried sage leaves
1 dried bay leaf
1/2 cup uncooked pearl barley
3 medium carrots, sliced (1 1/2 cups)
1 cup chopped onions
2 medium stalks celery, sliced (1 cup)
3 cups cut-up cooked turkey
2 tablespoons chopped fresh parsley leaves, if desired

Steps:

  • Break up turkey carcass to fit 6-quart Dutch oven. Add water, salt, pepper, poultry seasoning and bay leaf. Heat to boiling over high heat; reduce heat to low. Cover; simmer 1 hour 30 minutes.
  • Skim off any residue that rises to the surface. Remove bones, meat and bay leaf from broth; cool. When cool enough to handle, remove meat from bones, and cut into bite-size pieces; reserve. Discard bones and bay leaf.
  • Skim fat from broth; discard. Stir in barley. Heat to boiling; reduce heat to low. Cover; simmer 30 minutes, stirring occasionally.
  • Stir in carrots, onions, celery, 3 cups cooked turkey and reserved turkey cut from bones. Simmer uncovered 20 to 25 minutes, stirring occasionally, until vegetables and barley are tender. Stir in parsley.

Nutrition Facts : Calories 140, Carbohydrate 13 g, Cholesterol 40 mg, Fiber 3 g, Protein 15 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 2 g, TransFat 0 g

Tips:

  • Use a variety of vegetables. This will give your soup more flavor and nutrients. Some good options include carrots, celery, onions, potatoes, and green beans.
  • Don't overcrowd the pot. If you add too many vegetables, they won't cook evenly and the soup will be watery. Add the vegetables in batches if necessary.
  • Season to taste. Add salt, pepper, and other seasonings to taste. You can also add herbs, such as thyme, rosemary, or sage.
  • Let the soup simmer. This will help the flavors to meld and develop. Simmer the soup for at least 30 minutes, or longer if you have time.
  • Serve with your favorite toppings. Some good options include bread, crackers, or sour cream.

Conclusion:

Turkey frame vegetable soup is a delicious and easy way to use up leftover turkey. It's also a great way to get your daily dose of vegetables. This soup is perfect for a cold winter day, but it can also be enjoyed year-round. So next time you have leftover turkey, don't throw it away! Make this soup instead.

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