homemade turkey soup

Don’t throw out the carcass and bones. Yep, the carcass of a turkey is purT gold! This homemade turkey soup will knock your socks off!

Turkey Soup from Leftovers

I’m the queen of leftovers. Reinventing them. Redesigning them. And, rebirthing them into something extraordinary! That’s what’s happening with turkey soup from leftovers. With the carcass and a little meat, watch the magic happen!

Another great idea for turkey meat leftovers is piccata. Check out this recipe. Simply fabulous! Or how about this French Madame Turkey Sandwich! 

One Skillet Easy Turkey Piccata 

Turkey Soup Recipes

Homemade turkey soup recipes are no different from chicken soup recipes. What makes a turkey soup explode with flavor and nutrition is working with the carcass and bones. Yes, boiling them and wringing out every last drop of the goodiness in them. There’s liquid gold in them thar turkey bones! 

Soups with Leftover Turkey

Soups with leftover turkey can be designed with just about anything in them. You can simply clean out your vegetable crisper and use whatever you have in this soup. Now I’m adding some different ingredients, like parsnips. It’s fun to try new vegetables. And, if your peeps won’t eat these new veggies by themselves, just throw them in a good ol’ soup and they’ll never know. 

Turkey Soup with Wild Rice

I love potatoes in my soup. And, that’s why I skipped wild rice and used Yukon gold potatoes. They’re just buttery and creamy tasting. The skins are super thin so no need to peel them. Just make sure you scrub them really well and get them clean. 

The Best Turkey Potato Soup

Old Fashioned Turkey Soup

Nothing more comforting than old fashioned turkey soup. And, this soup is how my Mom used to make it back in those hills of West Virginia. Mom never wasted anything. And, I’d watch her boil bones from a birds until they were clean as a whistle. She’d get every last sliver of meat off them. And, she’d make sure the stock we were eating was full of nutrients form the bone marrow. 

Turkey Carcass Soup with Barley

Another thing I love in chicken or turkey soup is barley. It’s such an earthy grain. But, again, with this soup I chose potatoes as my starch. If you want to swap out potatoes for rice or barley, then no problem. As I always preach to you, my recipes are simply springboard for your ideas and creativity! Now I love me some barley, and this beef barley mushroom soup is a definite must make. 

Beef Barley Mushroom Soup
red beans and shredded lamb steak

Easy Turkey Soup

This easy turkey soup will feed a crowd. I served with a slaw and hot crusty baguette. It was quite the hit. That baguette is perfect for sopping up all the delicious juices! 

And, if you’ve want to make more sandwiches, then for goodness sakes, try the Big Boss Turkey Sandwich! 

 

homemade turkey soup

Yield: Feeds a crowd!

Print

Ingredients

• One turkey carcass or bones
• 1 celery rib whole + 3 cups sliced celery, with leaves, divided
• 1 whole carrot + 1 cup carrots, diced, divided
• ½ sweet onion whole + 1 cup onion, diced, divided
• 4-5 cups leftover turkey meat, white and dark, shredded and in pieces
• 12 oz. frozen baby lima beans
• 5 cups Yukon gold potatoes, cleaned and cut into bite size pieces
• 1 parsnip, diced
• 2 Tbl. nutritional yeast
• 2 Tbl. multi-seasoning, no salt, mixture
• 2 tsp. hot paprika, optional
• 1 tsp. sea salt
• 1 tsp. coarse ground pepper
• 1 (10.5 oz.) can cream of celery soup
• ½ cup fresh flat parsley leaves

Instructions

In a large stock pot or Dutch oven, put the turkey carcass/bones, celery, carrot and onion. Cover with water.

Turn heat to high. Put lid on and let this come to a boil. Reduce heat to medium/simmering boil. Cook the carcass about 30 minutes (lid askew).

Add more water if needed keeping bones/veggies covered. When done, remove bones and vegetables. When cooled pick from the bones any meat to use in the soup.

You now have your turkey stock. Turn heat to medium. Add shredded extra meat. Add the sliced celery, diced onions, lima beans, potatoes, carrots, parsnip, spice mixture, cream of celery soup and parsley leaves. Mix and blend.

Cover. Cook until potatoes are tender, about 20 to 25 minutes.

Ready to serve!

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