Best 6 Harvest Turkey Soup Recipes

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Harvest turkey soup, a flavorful and hearty dish, emerges as a delectable way to transform leftover turkey into a nutritious and comforting meal. Whether you're seeking a post-holiday culinary creation or a simple, wholesome weeknight dinner, this versatile soup offers an inviting canvas for culinary experimentation. As the crisp autumn air invigorates the senses, gather your ingredients and embark on a culinary journey that celebrates the bounty of the harvest and the warmth of the season.

Let's cook with our recipes!

HARVEST TURKEY SOUP



Harvest Turkey Soup image

The recipe for this super soup evolved over the years. I've been diabetic since I was 12, so I've learned to use herbs and spices to make dishes like this taste terrific. It also has a colorful blend of vegetables. -Linda Sand, Winsted, Connecticut

Provided by Taste of Home

Categories     Lunch

Time 3h5m

Yield 22 servings (5-1/2 quarts).

Number Of Ingredients 14

1 leftover turkey carcass (from a 12-pound turkey)
5 quarts water
2 large carrots, shredded
1 cup chopped celery
1 large onion, chopped
4 chicken bouillon cubes
1 can (28 ounces) stewed tomatoes
3/4 cup fresh or frozen peas
3/4 cup uncooked long grain rice
1 package (10 ounces) frozen chopped spinach
1 tablespoon salt, optional
3/4 teaspoon pepper
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme

Steps:

  • Place the turkey carcass and water in a Dutch oven or large soup kettle; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. Remove carcass; allow to cool. Remove turkey from bones and cut into bite-size pieces; set aside. , Strain broth. Add carrots, celery, onion and bouillon; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Add the tomatoes, peas, rice, spinach, salt if desired, pepper, marjoram, thyme and reserved turkey. Return to a boil; cook, uncovered, for 20 minutes or until rice is tender.

Nutrition Facts : Calories 0g saturated fat (0 sugars, Fat 0 fiber). Diabetic Exchanges, Cholesterol 1 starch, Sodium 1 vegetable, Carbohydrate 1 fat.

HARVEST TURKEY SOUP RECIPE



Harvest Turkey Soup Recipe image

Take those left overs and make something awesome out of it! This soup!!!

Provided by By Tony Rican

Time 1h20m

Number Of Ingredients 12

2 Cups Shredded Left Over Turkey
9 Carrot, Peeled and Cut
6 Celery Stalks, Chopped
1 Onion, Chopped
2 Qt. Chicken Broth
1 tsp. Cumin
1 tsp. Paprika
Salt
Pepper
8 Garlic Cloves, Diced
4 oz. White Wine
2 Cups of Noodles

Steps:

  • For Complete step by step instructions see the above video

CREAMY AFTER-THANKSGIVING TURKEY SOUP



Creamy After-Thanksgiving Turkey Soup image

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

1 turkey carcass
1 cup butter, cubed
1 large onion, chopped
2 large carrots, diced
2 stalks celery, diced
1 cup all-purpose flour
2 cups half-and-half
4 ounces fettuccine, broken into 2-inch pieces
¼ cup prepared stuffing, or more to taste
2 teaspoons salt
1 teaspoon chicken bouillon granules
¾ teaspoon ground black pepper
1 pinch poultry seasoning, or to taste

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

TURKEY SOUP



Turkey Soup image

Make and share this Turkey Soup recipe from Food.com.

Provided by Leslie Criswell

Categories     Poultry

Time 45m

Yield 8 serving(s)

Number Of Ingredients 14

2 cups diced cooked turkey
1 yellow onion, chopped
1 cup celery, diced
1 cup carrot, diced
1 cup fresh sliced mushrooms
1 teaspoon dried basil
1/2 teaspoon dried rosemary
1 garlic clove (smashed or finely diced)
2 teaspoons butter
3 cups chicken broth
2 cups diced potatoes
1 cup whole milk
1/2 cup sour cream
parsley flakes (to garnish)

Steps:

  • Sauté the vegetables (with the exception of the potatoes), basil, garlic and rosemary in the 2 tsp butter until lightly browned.
  • Add potatoes, turkey and broth.
  • Simmer approximately 15 minutes.
  • Reduce heat; add milk salt and pepper to taste.
  • Simmer 20 minutes.
  • Remove from heat and serve hot with a hearty dab of sour cream and a sprinkle of parsley for garnish.

Nutrition Facts : Calories 174.8, Fat 7.2, SaturatedFat 3.5, Cholesterol 39.6, Sodium 362, Carbohydrate 12.5, Fiber 1.9, Sugar 4.3, Protein 14.8

HARVEST SOUP



Harvest Soup image

Loaded with ground beef, squash, tomatoes and two kinds of potatoes, this hearty soup makes a great family meal on a busy night. Go ahead and substitute any of the vegetables with those that better suit your tastes. -Janice Mitchell Aurora, Colorado

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 6 servings.

Number Of Ingredients 14

1 pound lean ground beef (90% lean)
3/4 cup chopped onion
2 garlic cloves, minced
3-1/2 cups water
2-1/4 cups chopped peeled sweet potatoes
1 cup chopped red potatoes
1 cup chopped peeled acorn squash
2 teaspoons beef bouillon granules
2 bay leaves
1/2 teaspoon chili powder
1/2 teaspoon pepper
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1 can (14-1/2 ounces) diced tomatoes, undrained

Steps:

  • In a large saucepan, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add the water, potatoes, squash, bouillon, bay leaves, chili powder, pepper, allspice and cloves. Bring to a boil. , Reduce heat; cover and simmer for 15-20 minutes or until vegetable are tender. Add the tomatoes. Cook and stir until heated through. Discard bay leaves.

Nutrition Facts : Calories 241 calories, Fat 7g fat (3g saturated fat), Cholesterol 28mg cholesterol, Sodium 493mg sodium, Carbohydrate 26g carbohydrate (0 sugars, Fiber 4g fiber), Protein 18g protein. Diabetic Exchanges

HARVEST TURKEY SOUP



Harvest Turkey Soup image

I love making this soup when Autumn first arrives and I still have some veggies coming from the garden. I also love this recipe because I can have turkey soup without waiting for the Thanksgiving turkey carcass! Plus, you can use up those small amounts of pasta that you don't want to throw out but there's not enough for anything else! This is just an all-around good soup!

Provided by Hey Jude

Categories     One Dish Meal

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 14

1 lb lean ground turkey
1 medium onion, chopped
1 teaspoon oregano
1 teaspoon Italian herb seasoning
3 large firm-ripe tomatoes, chopped
3 large carrots, thinly sliced
1 large potato, peeled and diced
6 cups chicken broth
1 cup tomato juice
1 cup dry red wine
1 tablespoon Worcestershire sauce
1/2 cup small dry pasta, shapes your choice (I usually use up small amounts of pasta leftover from other recipes)
2 medium zucchini, coarsely diced
1 teaspoon Tabasco sauce (use less if you desire)

Steps:

  • Crumble turkey into a 4-5 qt.
  • pan and add onion, oregano and herb seasoning; cook over medium heat, stirring often, until turkey is no longer pink and onion is soft but not browned, about 5 minutes.
  • Stir in tomatoes, carrots, potato, broth, tomato juice, wine and Worcestershire.
  • Increase heat to medium-high and bring to a boil; reduce heat, cover and boil gently for 20 minutes.
  • Add pasta, cover and cook for 5 minutes.
  • Add zucchini and boil gently, uncovered, until pasta is tender to bite, about 8-10 minutes depending on what size pasta you're using.
  • Add Tabasco and serve with chewy breadsticks.

Nutrition Facts : Calories 318.8, Fat 8.2, SaturatedFat 2.2, Cholesterol 59.7, Sodium 1018.1, Carbohydrate 31.8, Fiber 4.9, Sugar 9.2, Protein 22.8

Tips:

  • Use a variety of vegetables. This will give your soup more flavor and nutrients. Some good choices include carrots, celery, onions, potatoes, and green beans.
  • Don't be afraid to use leftover turkey. This is a great way to use up leftovers and make a delicious soup.
  • Season your soup to taste. Add salt, pepper, and other spices to taste. You can also add a bay leaf or two for extra flavor.
  • Let your soup simmer for at least 30 minutes. This will help the flavors to meld together and develop.
  • Serve your soup with a side of crusty bread or crackers. This will help to soak up the broth and make a satisfying meal.

Conclusion:

Harvest turkey soup is a delicious and easy-to-make soup that is perfect for a cold day. It is also a great way to use up leftover turkey. With a few simple ingredients and a little bit of time, you can make a delicious and nutritious soup that the whole family will enjoy.

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