TURKEY VEGETABLE SOUP
This is one of my "tried-and-true" recipes that I always make after Thanksgiving when the turkey leftovers are just about used up. The carcass makes a wonderful broth, and it's amazing how much more meat is made available after boiling those bones!
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 12 servings (about 3-1/2 quarts).
Number Of Ingredients 10
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.
Nutrition Facts : Calories 123 calories, Fat 1g fat (0 saturated fat), Cholesterol 9mg cholesterol, Sodium 651mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 3g fiber), Protein 7g protein.
INSTANT POT® TURKEY SOUP
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
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
PRESSURE COOKER DAY-AFTER-THANKSGIVING TURKEY CARCASS SOUP
Pressure Cooker Day-After-Thanksgiving Turkey Carcass Soup recipe. Save the bones! Use them to make homemade turkey noodle soup, ready in an afternoon thanks to the pressure cooker.
Provided by Mike Vrobel
Categories Pressure Cooker
Time 2h25m
Number Of Ingredients 20
Steps:
- Break up the turkey carcass so it fits below the max fill line on your pressure cooker - 2/3rds of the way up the pot. Add the onion, celery, carrot, bay leaves, and salt to the pressure cooker pot, then add water to cover by 1 inch, or to the max fill line on the pressure cooker. (About 3 quarts of water) Pressure cook for 60 minutes in an electric PC, 50 minutes in a stovetop PC. Let the pressure come down naturally - about 30 minutes. (It takes a long time for all that water to cool off. If you're in a hurry, let the pressure come down for at least 20 minutes, then quick release any remaining pressure.) Scoop the bones and vegetables out of the pot with a slotted spoon and discard. Strain the broth through a fine mesh strainer and discard the solids. Reserve 2 quarts of broth for the soup, and refrigerate or freeze the rest for another use. (I portion it into 2 and 4 cup containers, and freeze for up to 3 months.)
- Wipe out the pressure cooker pot. Melt the butter in the pot over medium heat (sauté mode in my electric PC). Add the onion, celery, carrot, and thyme, and sprinkle with 1/2 teaspoon of salt. Sauté until the aromatics start to brown around the edges, about 5 minutes.
- Add the turkey broth to the pot, turn the heat to high (sauté mode with the "adjust" button set to high in my electric PC). Cover the pot, and bring the broth to a boil. While the pot is coming to a boil, whisk the corn starch and cold water to make a corn starch slurry. Stir in the noodles, shredded turkey, and corn starch slurry. When the pot returns to a boil, turn the heat down to medium (regular sauté mode in my electric PC) and simmer until the noodles are tender. (Ten minutes, or for the time listed on the noodle package). Add salt and pepper to taste, and don't be shy with the salt - taste as you add the salt, and when the broth starts to taste sweet, it has enough salt. (Homemade stock is bland without salt; I add about 2 teaspoons of kosher salt to get the taste right.)
PRESSURE COOKER DAY-AFTER-THANKSGIVING VEGETABLE TURKEY SOUP (FROM THE CARCASS)
Pressure Cooker Day-After-Thanksgiving Vegetable Turkey Soup. A great way to use that leftover turkey carcass - and any other vegetables you have on hand - to make soup from scratch in your pressure cooker.
Provided by Mike Vrobel
Categories Sunday Dinner
Time 2h30m
Number Of Ingredients 20
Steps:
- Break up the turkey carcass, so it fits below the max fill line on your pressure cooker - 2/3rds of the way up the pot. Add the onion, celery, carrot, bay leaves, and salt to the pressure cooker pot, then add water to cover by 1 inch, or to the max fill line on the pressure cooker. (About 3 quarts of water.) Pressure cook for 60 minutes in an electric PC, 50 minutes in a stovetop PC. Let the pressure come down naturally - about 30 minutes. (It takes a long time for all that water to cool off. If you're in a hurry, let the pressure come down for at least 20 minutes, then quick release any remaining pressure.) Scoop the bones and vegetables out of the pot with a slotted spoon and discard. Strain the broth through a fine mesh strainer and discard the solids. Reserve 2 quarts of broth for the soup, and refrigerate or freeze the rest for another use. (I portion it into 2 and 4 cup containers, and freeze for up to 3 months.)
- Wipe out the pressure cooker pot. Melt the butter in the pot over medium heat (sauté mode on my electric PC). Add the onion, celery, carrot, and thyme, and sprinkle with 1/2 teaspoon of salt. Sauté until the aromatics start to brown around the edges, about 5 minutes.
- Add the turkey broth to the pot, turn the heat to high (sauté mode with the "adjust" button set to high in my electric PC). Cover the pot, and bring the broth to a boil. While the pot is coming to a boil, whisk the corn starch and cold water to make a corn starch slurry. Let the pot boil for 1 minute. Whisk in the corn starch slurry, and then stir in the potatoes, shredded turkey, and frozen mixed vegetables. Put the lid back on the pot and let it return to a simmer. Remove the lid and simmer until the potatoes are tender, about 10 minutes.
- Add salt and pepper to taste. Don't be shy with the salt - homemade broth is bland without it. Taste as you add the salt, and when the broth goes from tasting bland to tasting sweet and full of body, it has enough salt. (I add about 2 teaspoons of fine sea salt to 8 cups of broth.)
PRESSURE-COOKER VEGETABLE WILD RICE SOUP
This thick and hearty soup is packed with colorful vegetables. It's wonderful for lunch alongside a healthy salad or a light sandwich. -Thomas Faglon, Somerset, New Jersey
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 12 servings (3 quarts).
Number Of Ingredients 15
Steps:
- Combine all ingredients in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 20 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure., Discard bay leaves and thyme sprigs before serving. If desired, serve with additional thyme. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.
Nutrition Facts : Calories 117 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 419mg sodium, Carbohydrate 25g carbohydrate (7g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
PRESSURE COOKER HEARTY TURKEY-VEGETABLE SOUP
Make and share this Pressure Cooker Hearty Turkey-Vegetable Soup recipe from Food.com.
Provided by Dancer
Categories Poultry
Time 40m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- In pressure cooker, heat oil; sauté garlic 10 seconds.
- Add tomatoes, potatoes, carrots, onions, celery, mushrooms, thyme, rosemary, bay leaves and salt.
- Stand the 2 drumsticks, meaty side down, in the soup.
- Lock cooker lid in place and, over high heat, bring to high pressure.
- Adjust heat to maintain pressure and cook 12 minutes.
- Let the pressure drop naturally, or reduce pressure with a quick-release method.
- Remove lid, tilting it away from you to allow excess steam to escape.
- Remove drumsticks from soup; cut meat from bone.
- Cut the meat into 1-inch chunks; return it to the pot.
- Discard the bone, or reserve it for stock.
- Stir in the peas, corn and parsley; boil over medium heat until cooked, about 3 to 5 minutes.
- Add salt and pepper to taste.
PRESSURE COOKER BEEF BARLEY VEGETABLE SOUP
This is a cross between a soup and a stew, and is the perfect supper for midwinter warm-ups. Serve it with a salad or coleslaw and warm rolls with butter.
Provided by TishT
Categories One Dish Meal
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Brown the beef in the pressure cooker.
- Drain off any fat.
- Add the tomatoes, water and barley.
- Close pressure cooker and bring up to full pressure.
- Reduce heat to stabilize and cook for 10 minutes While the soup is cooking, split the carrots in half lengthwise, then cut into 1/2" thick slices.
- Peel and dice the potato.
- Dice the onion and mince the garlic.
- When the soup has cooked for 10 minutes, realease pressure and add the vegetables, basil, thyme, rosemary, marjoram, salt and pepper to taste.
- Close pressure cooker and bring up to full pressure.
- Reduce the heat until pressure is stabilized and cook and cook 10 minutes longer.
- Release the pressure.
- The soup can be refrigerated for up to 4 days or frozen.
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PRESSURE COOKER TURKEY SOUP WITH RICE - DADCOOKSDINNER
From dadcooksdinner.com
Cuisine AmericanEstimated Reading Time 4 minsCategory Pressure CookerTotal Time 1 hr 45 mins
- Put all the Turkey Stock ingredients in the pressure cooker and cover with water. Lock the lid on the pressure cooker, bring it up to high pressure, and cook at high pressure for 45 minutes in a stove top PC, 55 minutes in an electric PC. Turn off the heat, and let the pressure come down naturally, about 20 minutes. Carefully remove the lid, opening away from you to protect yourself from the hot steam. Scoop the solids out of the pot with a slotted spoon, then strain the stock through a fine mesh strainer. Use immediately, refrigerate for up to 4 days, or freeze for up to 6 months. (You only need about half the stock for the soup; freeze the rest for another batch in a few weeks.)
- If you are making the soup right away, wipe out the pressure cooker pot and return it to the stove top. Heat the oil in the pressure cooker pot (or a large saucepan) over medium heat until it starts shimmering. Add the onion, carrot, and celery to the pot, then sprinkle with the salt, Italian seasoning, and red pepper flakes. Saute the aromatics until they are softened, about 8 minutes. Add the garlic cloves and saute until you can smell the garlic, about 2 more minutes.
- Pour in the turkey stock and scrape the bottom of the pot to loosen any browned and stuck onions. Increase the heat to high and boil for 1 minute. Stir in the rice, turkey, beans, and peppers; bring the pot back to a simmer, then reduce the heat and simmer for ten minutes. Add a splash of balsamic vinegar, then add salt and pepper to taste. (The soup will need a lot of salt, because there is no salt in the stock. I added 2 teaspoons of fine sea salt. Add salt, tasting as you go, until the flavor goes from flat to full bodied, and you can just taste a hint of salt on the tip of your tongue.) Ladle into soup bowls and serve.
PRESSURE COOKER TURKEY NOODLE SOUP WITH VEGETABLES ...
From dadcooksdinner.com
4/5 (1)Category Pressure CookerCuisine AmericanTotal Time 1 hr 55 mins
- Put the turkey carcass, onion, carrot, celery, bay leaves, salt, and water in the pressure cooker. Lock the lid and bring the cooker up to high pressure over high heat. Lower the heat to maintain pressure, and cook on high pressure for 50 minutes (60 minutes in an electric pressure cooker). Let the pressure come down naturally – this will take 20 minutes or more; if you’re in a hurry, let the pressure come down naturally for 15 minutes, then quick release the rest of the pressure. Open the pressure cooker lid away from you to avoid the scalding steam. Using a slotted spoon, scoop as much of the solids out of the pressure cooker as you can, then pour the broth through a fine mesh strainer into a 4 quart or larger pot. Discard the solids and contents of the mesh strainer. Reserve 2 quarts of the turkey stock for the soup, and freeze the for later.
- Melt the butter in a large pot over medium-high heat. (If you want to use the pressure cooker pot, rinse it out, and then wipe it with a paper towel to clean it.) Add the shallot and thyme leaves, sprinkle with 1/2 teaspoon of salt, then saute until the shallot starts to brown around the edges, about 5 minutes.
- Add the turkey stock to the pot, turn the heat to high, and bring the stock to a boil. Add the noodles, shredded turkey, and mixed vegetables. When the pot returns to a boil, turn the heat down to medium and simmer for ten minutes (or for the time stated on the noodle package), until the noodles are tender. Add salt and pepper to taste, and don’t be shy. Homemade stock is bland without salt; I usually add 2 teaspoons of kosher salt.
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- Mix ground turkey, panko bread crumbs, Parmesan cheese, egg, parsley, salt, garlic powder, and black pepper together in a bowl until well combined.
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