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Turkey Soup Recipe

American · Soup · 60 min total

A hearty and comforting soup made from leftover turkey, perfect for using up holiday leftovers. This simple recipe yields a flavorful broth with tender turkey and vegetables.

Ingredients

• 1 leftover turkey carcass (or 2 lbs turkey bones)
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• 8 cups low-sodium chicken broth
• 2 cups cooked turkey meat, shredded
• 1/2 cup uncooked egg noodles (or rice)
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped (optional)

Instructions

1. In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery; cook until softened, about 5 minutes. Add garlic, thyme, and rosemary; cook 1 minute.
2. Add turkey carcass, bay leaf, and chicken broth. Bring to a boil, then reduce heat and simmer, partially covered, for 30 minutes.
3. Remove carcass and bay leaf. Pick any remaining meat from bones and return meat to pot; discard bones.
4. Stir in turkey meat and egg noodles. Cook until noodles are tender, about 8-10 minutes. Season with salt and pepper.
5. Ladle into bowls and garnish with parsley if desired.

Tips

• For a gluten-free option, substitute rice or gluten-free pasta for egg noodles.
• Soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
• Add a squeeze of lemon juice before serving for brightness.

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