Texas Turkey Soup Recipe

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I'm not really fond of soup, so I was a little hesitant to try this recipe. But after some adjustments over the years, I've come to love this one-of-a-kind turkey soup.
TOTAL TIME: Prep: 20 min. Cook: 35 min.
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Cook: 35 min.
MAKES: 12 servings

Ingredients

  • 8 cups chicken broth
  • 4 cups cubed cooked turkey
  • 2 large white onions, halved
  • 2 celery ribs, sliced
  • 3 medium carrots, sliced
  • 1 cup each frozen corn, cut green beans and peas
  • 2 bay leaves
  • 1/2 to 1 teaspoon dried tarragon
  • 3/4 teaspoon garlic powder
  • 1/4 to 1/2 teaspoon hot pepper sauce
  • Salt and pepper to taste
  • 1-1/2 cups uncooked noodles
  • 1 tablespoon cornstarch
  • 1 tablespoon water

Nutritional Facts

1 serving (1 cup) equals 152 calories, 3 g fat (1 g saturated fat), 40 mg cholesterol, 692 mg sodium, 14 g carbohydrate, 2 g fiber, 17 g protein.

Directions

  1. In a Dutch oven or soup kettle, combine the broth, turkey, vegetables and seasonings; bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until vegetables are tender.
  2. Return to a boil; add noodles. Reduce heat; cover and simmer for 15-20 minutes or until noodles are tender.
  3. Combine cornstarch and water until smooth; add to soup. Bring to a boil; boil for 2 minutes, stirring constantly. Remove bay leaves. Yield: 10-12 servings (3 quarts).
Originally published as Texas Turkey Soup in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p26

Nutritional Facts

1 serving (1 cup) equals 152 calories, 3 g fat (1 g saturated fat), 40 mg cholesterol, 692 mg sodium, 14 g carbohydrate, 2 g fiber, 17 g protein.

Reviews for Texas Turkey Soup

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   (2)
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MY REVIEW
Reviewed Nov. 28, 2010

My family hates leftovers. So, using up the leftover holiday Turkey is a challenge. This soup was wonderful. It was relatively quick and had a great flavor. Everyone ate seconds. I increased the carrots to 4 but otherwise followed the recipie. I will definitely make this again.

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