Got any good recipes(easy& fast) for turkey soup?

Who's got a fast easy recipe for turkey soup? Not cream based please. Also is there a secret to making a good soup stock? Mine never seems to be right.Got any good recipes(easy%26amp; fast) for turkey soup?
TURKEY SOUP





2 large turkey legs or carcass


1 lb turkey meat (2 if using carcass)


1 medium onion (diced)


1/2 bunch of celery (diced)


2 cans of chopped tomato


1/2 pound of green beens cut in half


1/4 pound green peas (preferably fresh)


1 cup of chopped bell pepper


1 medium parsnip


4 medium carrots


1 clove garlic


1/2 cup white wine (cheaper the better)


1/2 tbl spoon black pepper


2 bay leaves


1/4 cup barley





Wrap the turkey legs in foil and cook in the oven on 200 for about 1 1/2 hours. Let cool.


Pour the liquid from the turkey leg into a large pot. Seperate the meat from the legs and put the meat aside. Add the skin and bone to the pot. Fill the pot about 3/4 full with water, and boil for about an hour. Remove the bone and skin (I use a large pasta pot with a removable strainer in it, so you just lift out the strainer, dump it in the bin, and you're done).








Add:





Green beans


Bay leaf


Bell peppers


Peas


Barley


Turkey meat (I quick fry turkey breast in a lightly oiled pan, and add it).








Let simmer for about 1 1/2 hour stirring occasionally. Start tasting. When you are happy with the consistency of the broth turn of the heat. The pot should be between 2/3 and 3/4 full. Let sit for at least 2 hours. Stir occasionally.


If you are going to err, err on the side of less broth. It may look like there isn't much, but there is a lot more than you would think. This is meant to be a very hearty soup.





Slowly reheat when you are ready to eat and stir regularly. This will feed at least 8 very hungry people.





It goes well with bread and butter for dunking.











TURKEY SOUP





Put turkey bones (with meat scraps) from 1 turkey into soup pot. Fill with water. Simmer for 2 to 3 hours to remove meat from bones. Strain out bones and fatty meat. Cut any turkey meat you like into bite-size pieces.


To this broth add: 1 tsp. dried parsley 1 tsp. salt 1/2 tsp. pepper 1 stalk celery, diced 1 c. (about) turkey, diced





In separate pans, boil: Potatoes %26amp; carrots, peeled %26amp; diced (about 3 c. cooked)





Add egg noodles, potatoes and carrots to seasoned broth. Heat through and serve.





Pearled barley may be added or substituted for noodles.





Got any good recipes(easy%26amp; fast) for turkey soup?
You cannot rush good turkey soup. Put all the bones and whatever meat is clinging to it in a large pot. Throw in a couple of celerys and an onion. Simmer for about 5-6 hours for the best broth. Drain all this through a colander into a large bowl. In the same pot, melt butter and a little olive oil. Saute onions and celery (diced) until tender. Pour broth back in and add sliced carrots. I put in leftover turnips, mashed potatoes, gravy, whatever is hanging around and simmer until the carrots are tender. Add 1 cup white rice and keep simmering for about 15 minutes. Add pieces of cooked turkey last and salt to taste.
Turkey Soup With Cheddar Dumplings





1 tablespoon olive oil


4 carrots, cut in half lengthwise and thinly sliced into half-moons


1 onion, diced


3 3/4 cups homemade or low-sodium canned chicken stock


1 cup all-purpose flour


1/3 cup yellow cornmeal


1 teaspoon baking powder


3/4 teaspoon salt, plus more for seasoning


1 cup grated Cheddar cheese


3/4 cup frozen corn, thawed


1 large egg


1/3 cup milk


3/4 pound cooked turkey, cut into 1-inch cubes


Ground pepper





Directions:


Heat oil in a large saucepan over medium-high heat. Add carrots and onion. Cook, stirring occasionally, 3 to 4 minutes. Add stock and 2 cups water; bring to a simmer. Cover, and cook until vegetables are just tender, 8 to 10 minutes.





Meanwhile, combine flour, cornmeal, baking powder, and salt in a medium bowl. Stir in cheese and corn. Add egg and milk; stir vigorously to make a slightly sticky dough. Using lightly floured hands, form dough into 1-inch balls; set aside.





Add the turkey to soup; season with salt and pepper. Bring to a gentle boil; add dumplings. Cover; cook until dumplings are cooked through, 5 to 6 minutes. Serve warm.





Yield: 6 servings






My Turkey %26amp; Brown Rice Soup





2 parsnips diced


2 carrots diced


2 ribs of celery diced


1 yellow onion chopped


1 bunch of fresh thyme tied together with kitchen twine so you can remove later. (the leaves will fall off the stems as it cooks)


1 bay leaf


6 cups of chicken stock (I like the organic low sodium kind that Pacifica makes)


2 cups of shredded turkey


1 cup of cooked brown rice(i use uncle ben's instant brown rice)


2 tsp of sea salt


1 tsp fresh cracked black pepper





Combine the first 7 ingredients in a large pot including the salt %26amp; pepper, bring to a simmer and cook for 20 to 30 minutes until all veggies are tender. Add turkey and rice, continue to cook for an additional 10 minutes.