This recipe comes from a number of years of playing in the kitchen. I find that the addition of beef stock to the recipe adds depth to a usually bland soup. Any type of pasta can be used.
Pure comfort food! Easy to make with leftover turkey. The beef stock adds a depth of flavor without calling attention to itself. The only change I made was using turkey shaped pasta in place of the rotini.
Read More
Pure comfort food! Easy to make with leftover turkey. The beef stock adds a depth of flavor without calling attention to itself. The only change I made was using turkey shaped pasta in place of the rotini.
Read More
Needed a recipe to use some of my leftover Thanksgiving turkey and this soup was a great one. A little bland until I added some garlic powder and cayenne pepper because I like some spice. Other than that I followed the recipe. My family enjoyed it very much. Very easy.
Read More
Using beef broth made me like turkey soup! I never knew why I didn't care for poultry soups I made before, always feeling like something was missing. The beef broth was the answer to that question! Now I won't lose sleep at night wondering about it ;)
Read More
Great recipe! Added 6oz of craisins and replaced rotini with 1 cup orzo. Don't let simmer too long. "Soup" portion will evaporate. Very large portion so I froze half of it for later. Best to add orzo or other pasta as you eat the soup so it doesn't turn to mush. Frozen in ziploc freezer bags.
Read More
I consider any recipe to be a basic place to start. Everyone's tastes are different. This recipe is no different. Personally I like rice in my soups rather than pasta (although I love pasta dished) and in this soup I used pre-soaked Basmati rice in place of the pasta. I'm not one to measure ingredients I go by the "seat of my pants" as my dad would have said but stuck fairly close to the recipe otherwise. This was made with a carcass with which I made my stock and then the stock was de-boned. My brand of rice called for a 30 minute pre-soak so very little boiling was required ( 10 minutes). I ended up with about 8 cups of liquid to which I added 1-1/2t. of both beef base and chicken base and granulated garlic. Otherwise no alterations were made. You might like a touch of cayenne or other hot pepper if you like a little heat in your soups. Overall a very good place to start to make your own version. All Recipes is my "go to" cooking site.
Read More
I made this recipe as is the first time and found the broth to be far too rich but definitely worth tweaking. I substituted the stock for broth and added 3 cups of water and cut the pepper down to 1/2 tsp. These changes definitely helped suit our tastebuds. The beef broth does add a nice more hearty flavor and this is a great use for turkey leftovers and the family enjoyed it. Thanks for sharing Mongolia11!
Read More
I sauteed the veg and the chicken in pot with olive oil and some garlic celery salt dill pepper. I used 32oz box of low salt chicken broth w/ 1 14.5 oz reg. chicken broth and 1 14 oz. Beef broth. I also added about 4 cups of water. Added 1cup small pasta about 30 minutes prior to serving. I also added 1 can potatoes cut up. 9/20/15
Read More
Very impressed with this soup. Simple ingredients that combined give it a complex flavor and richness. I agree the beef stock really adds another dimension to it. Great recipe!
Read More
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Pure comfort food! Easy to make with leftover turkey. The beef stock adds a depth of flavor without calling attention to itself. The only change I made was using turkey shaped pasta in place of the rotini.
Needed a recipe to use some of my leftover Thanksgiving turkey and this soup was a great one. A little bland until I added some garlic powder and cayenne pepper because I like some spice. Other than that I followed the recipe. My family enjoyed it very much. Very easy.
Using beef broth made me like turkey soup! I never knew why I didn't care for poultry soups I made before, always feeling like something was missing. The beef broth was the answer to that question! Now I won't lose sleep at night wondering about it ;)
Great recipe! Added 6oz of craisins and replaced rotini with 1 cup orzo. Don't let simmer too long. "Soup" portion will evaporate. Very large portion so I froze half of it for later. Best to add orzo or other pasta as you eat the soup so it doesn't turn to mush. Frozen in ziploc freezer bags.
I consider any recipe to be a basic place to start. Everyone's tastes are different. This recipe is no different. Personally I like rice in my soups rather than pasta (although I love pasta dished) and in this soup I used pre-soaked Basmati rice in place of the pasta. I'm not one to measure ingredients I go by the "seat of my pants" as my dad would have said but stuck fairly close to the recipe otherwise. This was made with a carcass with which I made my stock and then the stock was de-boned. My brand of rice called for a 30 minute pre-soak so very little boiling was required ( 10 minutes). I ended up with about 8 cups of liquid to which I added 1-1/2t. of both beef base and chicken base and granulated garlic. Otherwise no alterations were made. You might like a touch of cayenne or other hot pepper if you like a little heat in your soups. Overall a very good place to start to make your own version. All Recipes is my "go to" cooking site.
I made this recipe as is the first time and found the broth to be far too rich but definitely worth tweaking. I substituted the stock for broth and added 3 cups of water and cut the pepper down to 1/2 tsp. These changes definitely helped suit our tastebuds. The beef broth does add a nice more hearty flavor and this is a great use for turkey leftovers and the family enjoyed it. Thanks for sharing Mongolia11!
I sauteed the veg and the chicken in pot with olive oil and some garlic celery salt dill pepper. I used 32oz box of low salt chicken broth w/ 1 14.5 oz reg. chicken broth and 1 14 oz. Beef broth. I also added about 4 cups of water. Added 1cup small pasta about 30 minutes prior to serving. I also added 1 can potatoes cut up. 9/20/15
Very impressed with this soup. Simple ingredients that combined give it a complex flavor and richness. I agree the beef stock really adds another dimension to it. Great recipe!
