turkey soup

A simple soup made from leftover thanksgiving turkey, flavored with bacon and vegetables.

Roast Turkey Soup Recipe

turkey carcass,

bay leaves

thyme

slab bacon,

large onion, finely sliced (about 1 1/2 cups)

medium carrots, diced medium (about 1 1/2 cups)

celery,

turkey meat, roughly torn into bite-sized pieces

salt and black pepper

parsley leaves

Combine stock, turkey parts, bay leaves, and thyme sprigs in a large stockpot. Bring to a boil over high heat, reduce to a bare simmer, and cook for 1 hour. Strain broth into a medium saucepan and discard solids.

Add bacon, onions, carrots, and celery. Bring to a simmer and cook until vegetables are tender, about 10 minutes. Stir in turkey pieces and season to taste with salt and pepper. Stir in parsley and serve.

This Creamy Leftover Turkey Wild Rice Soup recipe is a hearty, satisfying soup that is full of carrots, mushrooms, celery and onion in a light, creamy broth.  It's great for using up leftover turkey from the holidays and an easy, comforting classic that is perfect for chilly days! 

Creamy Leftover Turkey Wild Rice Soup

wild rice

butter

yellow onion, chopped

celery stalks, chopped

carrots,

crimini mushrooms, sliced

garlic,

all-purpose flour

chicken broth

dried parsley (or 1/4 cup fresh parsley, chopped)

salt

black pepper

rosemary

milk

cream

lemon juice

Prepare wild rice according to the package instructions. ...

Prepare wild rice according to the package instructions.  This typically takes around 50 to 60 minutes.  This can be done up to a day or two in advance and kept in the refrigerator until you are ready to make the soup

In a large dutch oven or heavy pot,...

In a large dutch oven or heavy pot, melt butter over medium heat.  Add the onion, celery, carrots, mushrooms, and garlic, and stir, sauteing until the onion has softened.  

Sprinkle the flour over the sauteed vegetables and...

Sprinkle the flour over the sauteed vegetables and stir in, cooking for 1 minute.  Slowly add the broth, stirring constantly.  Increase the heat to medium-high until the soup comes to a low boil.  

Reduce heat to medium and add the cooked...

Reduce heat to medium and add the cooked wild rice, parsley, salt, pepper, thyme, rosemary, and shredded turkey.  Simmer for 20 minutes.

Add milk, cream, and lemon juice, and cook...

Add milk, cream, and lemon juice, and cook another 3-5 minutes until hot, tasting and adjust seasoning by adding more salt and pepper, if needed.  Serve immediately.  

Classic turkey soup recipe! Take what's left of the turkey carcass and make a delicious turkey soup with the leftover turkey to enjoy for days.

Mom&#8217;s Turkey Soup

turkey

water

yellow

parsley

bay leaf

celery rib (roughly chopped) and some celery tops

peppercorns

Salt

Pepper

parsley, leaves chopped (about 2 to 4 Tbsp)

poultry seasoning (more to or

Salt and pepper

egg egg

"Excellent! I have always made turkey soup because my husband enjoys it, but I never much cared for it myself until now.  Delicious and worth the effort."

Remove all the usable turkey meat from the turkey carcass to save for making sandwiches later or for adding to the soup once the stock is made.

Put turkey carcass, vegetables, drippings in large pot, cover with water: If you are working with a large turkey carcass, you may want to break up the bones a bit so they fit better in the pot. Place the turkey carcass, neck (if you haven't cooked it with the turkey), leftover skin and bones from dinner, into a large stock pot (at least 8 quart or 12 quart depending on the size of the turkey), and cover with COLD water by an inch.

Add any drippings that weren't used to make gravy, and any giblets (not the liver) that haven't been used already. Add thickly sliced onion, some chopped carrots, celery and celery tops, parsley, thyme, a bay leaf, and some peppercorns to the pot.

Bring to a boil, reduce to a simmer, skim foam: Bring to a boil on high heat and then lower the heat to keep the stock to a bare simmer. Skim off any foamy crud that may float to the surface of the stock.

(Note in the photo that even though the stock is at a bare simmer, it looks like it is boiling because of the foam that is beginning to come to the surface.)

Add salt and pepper to the pot, about 1 teaspoon of salt, 1/2 teaspoon of ground black pepper. It sort of depends on how big your turkey is. You can always add salt to the soup later.

Cook for at least 4 hours, partially uncovered, occasionally skimming off any foam that comes to the surface.

Strain the stock: After 4 hours of a low simmer, use tongs, a spider ladle, or a large slotted spoon to remove the bones and vegetables from the pot. Then strain the stock through a fine mesh sieve or strainer.
 
If you have a strainer but it isn't a fine mesh strainer, you can line it with cheesecloth or with several layers of dampened paper towels and strain the stock through that.

Reduce the stock: If making stock for future use in soup you may want to reduce the stock by cooking it longer, uncovered, to make it more concentrated and easier to store.
(We usually do this step at a rolling boil, and reduce the stock by at least half. When you boil stock it will make it cloudy, but the taste is great so we don't care. If you want to reduce stock and keep it relatively clear, you'll need to do that slowly and a bare simmer, and it will take much longer.)
Makes 3 to 4 quarts or more of stock, depending on the size of the turkey carcass, and how much water you added to cover it.
Making the Turkey Soup
Prepare the turkey soup much as you would a chicken soup.

Sauté carrots, onions, celery in a large pot: In a large soup pot, heat some butter or olive oil (or turkey fat rendered from the stock) on medium high heat. Add chopped carrots, onions, and celery in equal parts (about a cup each). Cook until the onions are softened, about 10 minutes.

Add garlic, stock, parsley, seasonings: Add a couple cloves of garlic, chopped, and cook for a minute more, until the garlic is fragrant. Then add the stock to the pot. Add some parsley and seasoning—salt, pepper, poultry seasoning, sage, thyme, marjoram, and/or a bouillon cube.

Bring to a simmer and cook until the vegetables are cooked through (5 to 10 min).

Add turkey meat, noodles: Add noodles, rice, or even leftover mashed potatoes (skip all of these if you are cooking low-carb). If adding noodles, cook for 4 minutes. If adding rice, cook for 15 minutes.
Take some of the remaining turkey meat you reserved earlier, shred it into bite sized pieces and add it to the soup. Cook for 1 more minute to warm the turkey meat.
You may also want to add some chopped tomatoes, either fresh or canned. Add salt and pepper to taste. Sometimes a dash or two of Tabasco gives the soup a nice little kick.
&nbsp;

"The recipe was perfect!! And very helpful!! This is defiantly a simple recipe to follow!! Mom and I made Turkey soup for our first time and the soup came out perfect!!"

"Delicious!!  Making the Turkey stock is the way to go.  Added egg noodles and was enjoyed by everyone."

"I used far too much water tried to reduce it but took for too long. Added bullion cubes for flavour. I recommend adding the poultry seasoning just slightly  before eating as when you strain the scum from top out comes the spices. Also recommend adding noodles and sauté veggies until just before eating as they get soggy quick. Overall good turkey soup recipe."

"Thoroughly delicious!  I've enough stock left over for use in other meals as well."

https://www.simplyrecipes.com/video_src?vid=6092348068001

Mom's Turkey Soup

Turn your leftover turkey into a meal that lasts for days! We love making this soup with our leftover turkey from Thanksgiving!

Homemade Turkey Soup

onions,

celery

T. peppercorns

turkey stock

4-5 carrots, peeled and diced

celery stalks, diced

turkey meat

(12 oz) egg noodles

salt and pepper

Add the turkey carcass to a large stock pot.

Add in the onions, bay leaves, carrots, celery, salt and peppercorns.

Fill the pot with enough water to just cover the turkey, too much water will result in a weak stock.

Set the heat to high and bring to a boil.

Once boiling, turn the heat down to a good simmer and let cook for 2-3 hours.

Drain the stock into another smaller stock pot and let cool.

Once cooled for about an hour on the counter, put in the refrigerator to chill for 3-4 hours or overnight until you can see the fat start to separate to the top.

Skim the fat off the top as much as you can and place your pot back on the stove.

Add in the diced carrots, celery and salt and pepper to taste and cook 15 minutes or until the vegetables are tender.

Add the pasta and turkey pieces and cook until the pasta is done, another 10 minutes.

Have made this recipe many times.  Absolutely delicious.  I usually serve it with a nice turkey sandwich.  It's easy,  too!

Hi Dan,

When I made this soup I had to add water to my stock.  Do you add water to yours?  Otherwise it is super concentrated and salty...and I don't have enough once I add the pasta and veggies.

Hi Colleen,
I think the 1/4c. of salt was an error. If you just add a little salt to enhance the flavor,  then your soup will be perfect without having to add extra water. 
Jay

I loved this recipe!!  This was the first time I made my own homemade turkey soup. My husband is also very pleased with the outcome!  Thank you! ????

Great recipe. The only changes I made was I sautéed my turkey neck in olive oil, then added in my vegetables and sautéed them as well. Used my leftover chicken broth and carcass topping off with water.  Second time I made this recipe, it's wonderful. Thank you for the recipe.

Goodo recipe Dan.   I do not discard any skin or fat.  I take all of the picked over carcass pieces along with the rough cut carrots, celery and onion and cook them for about a half hour in my stock pot.  This creates fond .  I add 16 cups of cold water and never bring to a rolling boil.  Simmering slow keeps broth clear and chance for flavors to meld.

Great Soup recipe however, adding a 1/4 c of salt is way too much sodium. Perhaps this an error in the directions?

My first time making my own stock and the flavor is perfect! Followed the directions to a T. I will be using this recipe every year moving forward. I have a lot more stock in ratio to the 2 cups of Turkey, carrots and celery, etc for the soup. So I am going to freeze the rest of the stock for another batch of soup at another time and just add some rotisserie chicken. Delicious!

Just what I was looking for! This is  truly a classic recipe!
Thank you so much,  Dan!
Barbara

For additional information.  I took a stock and base cooking class and was told if you add about 3/4 cup of really cold water half way through the cooking process it extracts more turkey flavour from the bones.

I made this recipe from my leftover Christmas turkey.  This was my first ever attempt at turkey soup from scratch.  The soup is easy to prepare and turned out absolutely delicious.  I added water as it was simmering to keep the turkey carcass covered with water and found I needed it to have enough broth for the soup.  I used 3 Tbsps of salt and that was plenty.  My husband loved it!  I will definitely be making this again!!!

Making homemade turkey soup after your Thanksgiving or Christmas dinner is super easy and a delicious way to use all the leftovers. This is the basic, easy homemade turkey soup recipe you remember your mom making. It's delicious!

olive oil

onion,

turkey meat (see notes)

Sea salt,

egg noodles

Remove all of the meat from the turkey and reserve 3 cups for the soup. If you&#8217;ve cooked your stuffing in the turkey, make sure to remove it all.

Break the roast turkey into 3 or 4 pieces small enough that they will fit in your largest pot. Fill the pot with cold water so that the water comes 2-inches above the bones. Bring the pot almost to a boil then reduce the heat so that it is barely simmering. You want the water to moving around, but not boiling. Cook for 8-10 hours, leaving the lid off. (See notes if you&#8217;d like to use your crockpot instead.)

Strain the turkey stock through a colander into a large bowl and discard the solids. Strain once more through a fine-mesh sieve. You can either use the turkey stock immediately or let it cool and refrigerate it for up to 3 days or freeze it for up to 3 months.

Turkey stock:

Heat the olive oil in a large pot over medium-high heat. Add the onion and cook for 5 minutes. Add the carrot and cook until it begins to brown in a few places, about 5 minutes.

Add the celery, turkey stock, and the reserved turkey meat to the pot and bring to a boil. Simmer for 5 minutes, or until the carrots and celery are soft. Season to taste generously with sea salt.

If you&#8217;re using the egg noodles, add them cooked to your soup bowl, ladle in the soup, and garnish with a little sprinkle of parsley.

Homemade Turkey Soup:

I made this with our leftover Thanksgiving turkey and it was perfect. Loved the addition of the noodles. Will make it again after Christmas!

DUDE! I read your post with a smile on my face, why didn't I think of that eyebrows, and a I could try to enter this far out zone of epicness at some point and on any level in this 2020. 
Here goes....
The Dreya  xx

I made this soup today. It is delicious. Beyond yummy. I added green peas on the second round. Only vegetables was carrots, chopped celery then the peas. A light sprinkle of salt.

I forgot how much I love this soup! Will be making this again soon.  Pinned!

This is total comfort food! Can't wait to whip this up tomorrow :)

Love it! So warm and comforting and was the perfect way to use up leftover turkey!

This is the perfect soup to make with leftover turkey! It's so heartwarming and delicious and my family devours it.

I could go for a big bowl of this right now. It looks amazingly delicious.

Love this recipe and making it with the bone broth is so rich and healthy. Nice basic recipe and easy.  (I do bone broth in pressure cooker.) Thank you for recipe.

https://content.jwplatform.com/videos/lL1x7i3Q.mp4

Easy Homemade Turkey Soup

This easy turkey soup is a family favorite with a rich broth, tender vegetables and juicy leftover turkey chunks.

onion (diced)

flour

carrots

turkey (diced)

turkey broth (homemade

poultry seasoning

salt and pepper (to taste)

shell noodles (about 1 ½ cups)

parsley (optional)

Cook onion in olive oil until tender, about 3-4 minutes. Add flour and cook 1 minute.

Stir in carrots, celery, turkey, broth, poultry seasoning, bay leaf and salt and pepper to taste. Simmer 10 minutes.&nbsp;&nbsp;

Add noodles and cook 8-10 minutes or until tender. Remove from heat, discard bay leaf and stir in parsley.

Season to taste and serve.

This leftover turkey corn chowder comes together in about 30 minutes and is the most delicious way to use up that leftover Thanksgiving turkey.

Leftover Turkey Corn Chowder

cream style corn

sweet yellow whole kernel corn

chicken broth or vegetable broth

celery rib (chopped)

red bell pepper (diced)

golden or red potatoes

Italian seasoning

garlic powder

In a large stock pot combine cream style corn, whole kernel corn, broth, celery, bell peppers, potatoes, Italian seasoning, and garlic powder.

Cover and simmer over medium heat for 20-25 minutes until potatoes are tender and easily pierced with a fork.

Stir in turkey and season with salt and pepper. When turkey is heated through, serve and garnish with fresh parsley or thyme as desired.

This easy and satisfying Slow Cooker Turkey Soup lets you use up your leftover turkey while providing a welcome and delicious departure from “leftover turkey dinner.”

Slow Cooker Turkey Soup

Yukon gold potatoes (, diced)

celery (, sliced)

white onion (, diced)

garlic (.minced)

ground pepper

heavy cream

Combine potatoes, celery, carrots, onion, garlic, chicken broth, salt, pepper, and poultry seasoning in a 6-quart slow cooker.

Cover and cook on high for 3 to 4 hours, or on low for 6 to 8 hours until vegetables are tender.

Uncover and measure out approximately 2 cups of soup and transfer into a blender*. Puree briefly until ingredients are mostly combined.

Return pureed soup to crockpot and add shredded turkey, heavy cream, and parsley. Stir well, cover, and cook on high for another 30 minutes. Serve hot.

Creamy Turkey Dumpling Soup is the perfect way to use leftovers from Thanksgiving. It&#x27;s hearty, full of vegetables, and easy to make. And the best part is the light and fluffy dumplings.

Creamy Turkey Dumpling Soup

celery ribs, diced

potatoes,

(35 grams) all purpose flour

(2.3 liters) chicken broth/stock

(235 milliliters) milk

(400 grams) chopped cooked turkey meat

(300 grams) all purpose flour

baking powder

¾ cup (180 milliliters) milk

In a large stockpot melt the butter over medium heat. Add carrots, celery, potatoes, and onion. Cook until onion is softened. Stir in garlic and cook for 30 seconds to 1 minute.

Stir in flour and cook for 1 minute. Stir in broth, turkey, milk, and poultry seasoning. Taste and add salt and pepper to taste. Bring soup to a simmer.

SOUP:

In a medium bowl combine the flour, baking powder, poultry seasoning, salt, and pepper. Stir in the milk and egg just until combined and there isn&#x27;t any dry flour.

Drop batter by 2 tablespoonfuls on top of the soup. Cover with a tight fitting lid and simmer for 15 minutes. Don&#x27;t peek.

DUMPLINGS:

Delicious and hearty soup loaded with tomatoes, spinach, orzo pasta, and turkey meat.&nbsp;

Top 15 turkey soup recipes from across the web

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Turkey Soup

Top 15 turkey soup recipes from across the web

The most viewed turkey soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Roast Turkey Soup Recipe

Creamy Leftover Turkey Wild Rice So...

Mom&#8217;s Turkey Soup

Homemade Turkey Soup

Homemade Turkey Soup

Homemade Turkey Soup

Leftover Turkey Corn Chowder

Slow Cooker Turkey Soup

Creamy Turkey Dumpling Soup

Leftover Turkey Soup Recipe with Or...

Leftover Turkey Noodle Soup

Turkey Minestrone Soup

Creamy Turkey Gnocchi Soup

Easy Turkey Soup

Turkey Soup

The most viewed turkey soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Mom’s Turkey Soup