Leftover Turkey Soup (Slow Cooker)
Jan 08, · Reduce the heat to medium and add the rest of the mushrooms, along with the onion, celery, and thyme. Cook, stirring frequently, until vegetables are soft, about 5 to 6 minutes. Sprinkle the vegetables with the flour and stir to combine. Cook the noodles separately and ladle soup over them for individual servings. As a previous reviewer commented the pasta/ noodles will be gummy mush if left in the pot for more than 15 minutes. Also I recommend placing the (previously cooked) meat chunks in the slow cooker about 1/2 hour prior to serving - they'll stay intact and not shred as.
A hearty turkey noodle soup made from leftovers. If you are short on turkey meat, add more veggies! Combine chicken broth, turkey carcass, onion quarters, carrot halves, celery halves, and bay leaves in a slow cooker. Cook on High for 4 hours. Carefully strain broth, discard solids, and transfer broth to a bowl. Rinse slow cooker. This recipe can be adapted to the stove top for a shorter cook time saute veggies before adding them to the broth.
Although I prefer the onion and celery minced, the carrots and turkey meat should be cut into larger bite-sized pieces. The nutrition data for this recipe includes the full amount of the carcass and vegetables in the broth. The actual amount of these ingredients consumed will vary. All Rights Reserved. Leftover Turkey Soup Slow Cooker. Rating: 4. Read Reviews Add Reviews. Save Pin Print ellipsis Share.
Leftover Turkey Soup Slow Cooker babycynthia. Recipe Summary prep:. Nutrition Info. Ingredients Decrease Serving 8. The ingredient list now reflects the servings specified. Add all ingredients to shopping list View your list.
Pour broth back into slow cooker; add chopped carrots, chopped celery, and chopped onion. Cook on Low for 3 hours. Mix turkey meat and cream of mushroom soup into soup and cook for 30 more minutes. I Made It Print. Cook's Note: This recipe can be how to make condensed french onion soup to the stove top for a shorter what is traditional greek food time saute veggies before adding them to the broth.
Editor's Note: The nutrition data for this recipe includes the full amount of the carcass and vegetables in the broth. Per Serving:. Full Nutrition. Reviews 15 Read More Reviews. Most helpful positive review msmimi Rating: 5 stars. For some reason when I reduced the servings to 5 it doubled the penne pasta!!!!!!! Unfortunately although I knew it seemed too much I put it in. However the taste was fantastic like a turkey pot pie. I will make again with the right amount of pasta.
Read More. Thumb Up Helpful. Most helpful critical review terasita. Rating: 3 stars. I thought this was a little bland. I added chopped fresh parsley and chicken seasoning for a quick fix. Overall easy to make. How to burn a cd on the mac Most Helpful. Rating: 4 stars. I really liked this. I made it stovetop so I sauteed the veggies in butter before adding.
How to make condensed french onion soup added a little more seasoning. Will try again for sure! Cathy D.
Overall this soup was pretty tasty. I would not cook the noodles with the broth in the crockpot next time though- they soaked up a lot of the broth and became mushy. I would definitely cook them separately next time. Also I added poultry seasoning to the chopped chicken and when finished added Locatelli parmesan to the top of each serving which seemed to be just the extra flavor that was needed a little bland otherwise.
It was really good- even my picky teenager had 2 bowls! Will be making again. This is my go-to basic soup recipe for using leftover turkey or chicken and whatever vegetables I have on hand. I always add a few how to write a book review essay for college peppercorns to my soups too. Corn and peas and cut up green beans work well along with the carrots or in place of them.
Sometimes I use pasta or else rice or potatoes depending on what I have on hand. This recipe is very versatile and you can get creative by adding garlic seasoning and a bit of red pepper flakes for a little kick. A chicken buillon cube can be added too.
I make quite a few batches of soup during the cold months and none of them ever turn out the same but all have been excellent! Ask Ev. I thought that this recipe was pretty versatile. I followed the recipe pretty closely but improvised on some ingredients like the Basil and pasta noodles and it came out very good. Very hearty delicious and pretty easy to make.
I will certainly make this again when I what did robert boyle believe about atoms left-over Turkey or Chicken.
JZ Zhan. It is a great idea. Trying this now. Will see how it turns out. Robert Mclane. Great recipe except Cook the noodles separately and ladle soup over them for individual servings. Jules Huang. I made it with the optional cream of mushroom soup. The soup came out creamy and delicious! However next time I might try cook the cream of mushroom soup additional 15 minutes longer. More Reviews. Close this dialog window Share options. Your daily values may be higher or lower depending on your calorie needs.
Amount is based on available nutrient data. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. All Reviews. Back to Recipe Review this recipe. Add Photo. What did you think about this recipe? Did you make any changes or notes? Thanks for adding your feedback.
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Heat 2 tablespoons butter in a pot over medium-high heat. Cook them until dark golden brown, stirring occasionally, about 5 minutes. Season with salt and pepper, then remove them from the pot and set them aside. In the same pot, melt the remaining 2 tablespoons butter. Reduce the heat to medium and add the rest of the mushrooms, along with the onion, celery, and thyme.
Cook, stirring frequently, until vegetables are soft, about 5 to 6 minutes. Sprinkle the vegetables with the flour and stir to combine. Season with salt and pepper and stir constantly for 3 minutes, allowing the flour to cook. Slowly add the wine or sherry, stirring while you add. Allow it to heat and bubble up for a couple of minutes, then slowly pour in the stock.
Keep stirring to reduce the likelihood of lumps. Bring to a simmer and cook for 20 minutes, stirring occasionally. Remove it from the heat and let it cool for 20 minutes.
Transfer to a blender make sure it is just warm or cool at this stageblending hot soup is dangerous! NOTE: You may use an immersion blender in the pot if you have one, and you don't have to let the soup cool first. Transfer the soup back to the pot, add the cream, and heat it to a simmer.
Add balsamic, then taste and adjust seasonings. Serve warm with reserved mushrooms on top and crusty chunks of warm bread. Have I ever told you that mushrooms are one of my most favorite foods of all time? Or, to put a finer point on it: If bananas are my death, mushrooms are my life. And this soup?
Well, it not only makes me want to dance and sing, but it also makes me want to sculpt, write, create, and shout from the rooftops everything that is mysterious and wonderful about fungi.
Sorry for all the excessive language. First, slice the mushrooms. Most of them are going to wind up pureed later, so no need to be neat or symmetrical! Just slice. And add the rest of the mushrooms, along with the onion, celery, garlic, and thyme. Until the veggies are soft. Sprinkle 3 tablespoons flour all over the veggies I actually did closer to 2 tablespoons. Depends on how thick you like the soup!
Then stir to distribute the flour. Cook, stirring constantly, for about 3 minutes to give the flour a chance to cook. You can use sherry OR you can get serious and use brandy. Once the wine is in, it should start to thicken pretty quickly. Stir it around for a minute or two…. Then add vegetable stock OR low-sodium chicken broth, depending on whether you want this to be vegetarian or not. This is what it looks like at that point. Now, you could absolutely proceed with the soup with the texture it is right now.
But I like to puree it so the mushrooms are more fine and the mushroom flavor is more distributed throughout the soup. And this is holding it down for about seconds. This is the texture I want! Oh, and this is what I love to serve with soup these days: Tear a loaf of French bread into jagged chunks…. Bake the chunks at degrees for about 6 minutes! Good lands, these are marvelous. And have I mentioned how much I love mushrooms? I could have sworn I mentioned it…. Ree's Life. Food and Cooking.
The Pioneer Woman Products. Type keyword s to search. A rich, delicious, hearty soup for cold winter days. Advertisement - Continue Reading Below. Yields: 8 servings. Prep Time: 0 hours 5 mins. Cook Time: 0 hours 40 mins. Total Time: 0 hours 45 mins.
Mushrooms, Sliced. Salt And Pepper, to taste. Dry White Wine Or Sherry. Vegetable Or Chicken Stock. Heavy Cream. Balsamic Vinegar. Chopped Fresh Parsley, For Serving. This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site. This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses.
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