Turkey Soup Recipe
INGREDIENTS:
- 6lb leftover turkey breast (at least 2 cups diced turkey)
- 2 medium onions
- 3 stalks of celery
- 1 tsp thyme
- 1/2 tsp rosemary
- 1/2 tsp sage
- 1 tsp basil
- 1/2 tsp marjoram
- 1/2 tsp tarragon
- 1/2 tsp salt
- pepper to taste
- 1/2 lb pastini or pasta of choice
PREPARATION:
- Place turkey breast in 6-quart dutch oven and cover with water
until pan is approximately 3/4 full.
- Cut onions in large pieces, and slice celery. Add to soup pot.
- Bring to boil, then lower heat to medium low
- Simmer turkey stock for 2 1/2 hours.
- Remove turkey carcass from soup and allow to cool. Devide turkey
stock into smaller containers and cool in refridgerator.
- Skim fat from top of cooled turkey stock. Remove turkey meat
from carcass while soup stock is cooling. Dice tukey meat.
- Add diced turkey meat, herbs and spices to cooled turkey stock
and return to heat.
- Bring turkey stock to boil and add pasta. Continue cooking
on low boil for about 20 minutes or until pasta is tender.
Makes approximately 16 one-cup servings
Each serving provides:
Calories: 226
Total fat: 5 g
Saturated fat: 1 g
Cholesterol: 93 mg
Sodium: 217 mg
Enchilada Turkey Soup
- Turkey and Stock
- 3 Quarts cold water
- 4 Pounds TURKEY PARTS (wings, legs, thighs, breast)
- 1 Large carrot, peeled and cut in 3 chunks
- 1 Large sweet onion, quartered
- 2 Stalks celery, rough cut
Bring cold water to a boil add turkey parts and all of the
vegetables. When the turkey is cooked through, remove from stock.
Chill turkey, debone the turkey and return the bones to the stock.
Continue to simmer for an additional 30 minutes. Strain bones from
the stock and reserve all of the stock. Separate and reserve 4 cups
of stock to be used later.
Soup
- 1 Pound unsalted butter
- 1 Pound yellow onions, diced
- 3 Tablespoons garlic, minced
- 2 Ounces fresh jalapeños, seeded and small dice
- 1 Pound corn tortillas, chopped in 1/2-inch cubes
- 1-1/2 Pounds tomato puree
- 1-1/2 Pounds Cheddar cheese sauce
- 2 Tablespoons freshly squeezed lemon juice
- 1 Teaspoon hot pepper sauce
- 1/4 Cup chili powder
- 2 Teaspoons ground cumin
- 1-1/2 Teaspoons dried oregano
- 4 Ounces old fashioned biscuit gravy mix
- To Taste salt and freshly ground pepper
Melt butter over medium heat in a large stock pot. Add onions and
sauté until translucent. Add garlic, jalapeños and corn
tortillas, cook for 3 minutes while stirring. Add 2 qt. strained turkey
stock, tomato puree, cheese sauce, lemon juice, hot sauce, chili powder,
cumin and dried oregano. In a small sauce pan, bring 3 cups of the
reserved stock to a boil. Add biscuit gravy mix to the remaining 1
cup reserved stock while it is at room temperature and whisk together.
Add the 1 cup slurry to the 3 cups boiling stock. Whisk while it is
simmering until it has thickened. Add thickened slurry to the soup.
Return cooked turkey to the soup and reheat thoroughly. Adjust seasoning
with salt and pepper to taste.
Yields: 24 – 8 ounce servings.
Remarks
Taste of this recipe is awesome, I cooked it myself and really its too easy to cook.
By- Alda Johnson
As I was cooking first time so I was a bit scared but now I know that I can also make a delicious recipe. This recipe is really too easy to cook and tasty too.
By Tom Alter
Hey this site has made me to cook far tastier and mouthwatering dishes sitting at my place only. Its easy to have Turkey Soup Recipe guide online for all these preparations
By-Mexine
|
