Homemade Turkey Soup (From Scratch with Leftover Turkey)

After a big holiday meal, there’s nothing quite like transforming those delicious leftovers into something new and comforting. This homemade turkey soup recipe is the ultimate way to utilize your turkey carcass and any remaining meat, creating a truly spectacular dish. You’ll build a rich, flavorful stock from scratch, forming the perfect base for a soul-satisfying soup. Get ready for an easy-to-follow guide to a deeply nourishing meal!

Why You’ll Love This Homemade Turkey Soup

This isn’t just any soup; it’s a culinary hug in a bowl, perfect for chilly days. Here’s why you’ll want to make this comforting turkey soup again and again:

• Utilizes Leftovers: Make the most of your holiday turkey carcass and leftover meat, preventing food waste. For optimal freshness and to prevent foodborne illness, the USDA provides guidelines on safely storing leftover turkey.
• Deep, Rich Flavor: Crafting your own stock ensures an unparalleled depth of flavor that store-bought simply can’t match.
• Warm & Comforting: This soup is the epitome of comfort food, perfect for warming up from the inside out.
• Highly Customizable: Easily adapt it with your favorite vegetables and grains to suit your family’s preferences.
• Budget-Friendly: Turn what might otherwise be discarded into a delicious, economical meal for days.
• Cozy Meal: It’s an incredibly satisfying dish, ideal for a cozy night in or a hearty lunch.

Ingredients

Gathering the right components is key to a flavorful turkey soup. You’ll first prepare a rich stock, then assemble the soup using its incredible base.

For the Turkey Stock

• 1 turkey carcass, leftover from carving a whole turkey, including any leftover drippings or giblets (not the liver) if you have them
• Cold water (enough to cover)
• 1 medium to large yellow onion, quartered or cut into thick wedges
• 1 to 2 carrots, roughly chopped (can include tops)
• 1 celery rib (roughly chopped) and some celery tops
• Several sprigs of fresh parsley
• 1 to 2 sprigs of thyme, or a teaspoon of dried thyme
• 1 bay leaf
• 5 to 10 peppercorns
• Salt
• Pepper

For the Turkey Soup

• 1 tablespoon butter or olive oil (or turkey fat rendered from the stock)
• 1 cup chopped carrots
• 1 cup chopped onion
• 1 cup chopped celery
• A couple cloves garlic, minced
• 3 to 4 quarts of the turkey stock you just made
• A few sprigs of fresh parsley, leaves chopped (about 2 to 4 Tbsp)
• 2 teaspoons of poultry seasoning (more to taste) or a combination of ground sage, thyme, marjoram, and/or a bouillon cube
• Salt and pepper to taste
• 4 to 8 ounces of egg noodles OR 1/2 to 1 cup dry rice (optional, skip egg noodles for gluten-free version)
• 2 to 4 cups of leftover chopped or shredded cooked turkey meat (don’t use any of the meat from making the stock, the goodness will have been cooked out of it by then)

Notes & Substitutions

When making your stock, feel free to include any leftover turkey drippings or giblets (excluding the liver, which can impart a bitter flavor). You can also add other vegetables to the stock pot like parsnips, leek greens, or mushroom stems for more depth. Fresh herbs offer a brighter flavor, but dried herbs work perfectly too; simply use about one-third the amount of dried herbs compared to fresh. For a gluten-free turkey soup, opt for rice or gluten-free pasta instead of egg noodles. You can use a mix of light and dark turkey meat, or just your favorite. If you prefer, olive oil or rendered turkey fat can replace butter for sautéing.

Equipment

Making this delicious soup requires just a few standard kitchen items.

• Large stock pot (8-12 quarts)
• Fine-mesh sieve or colander
• Large soup pot or Dutch oven
• Sharp knife and cutting board
• Measuring cups and spoons

Instructions

Creating this flavorful homemade turkey soup involves two main stages: first, making the rich turkey stock, and then assembling the soup itself. This step-by-step guide will walk you through each part, ensuring a delicious result. Remember to save your reserved turkey meat for sandwiches and for adding to the soup once the stock is finished.

Making the Turkey Stock

1. Prep Turkey Carcass: Begin by gathering your leftover turkey carcass, including the neck (if not cooked with the turkey), any remaining skin, and bones.
2. Combine Ingredients: Place the turkey carcass, neck, skin, and bones into a large stock pot (at least 8 to 12 quarts, depending on the size of your turkey). Add any drippings that weren’t used for gravy and any giblets (not the liver) you might have.
3. Add Water: Cover the turkey and its contents with cold water, ensuring it’s submerged by about an inch.
4. Add Aromatics: Incorporate the thickly sliced onion, roughly chopped carrots, celery, and any celery tops into the pot.
5. Add Herbs/Spices: Add the parsley sprigs, thyme (fresh or dried), a bay leaf, and the peppercorns.
6. Bring to Boil: Heat the pot on high until the water comes to a rolling boil.
7. Reduce to Simmer: Immediately lower the heat to maintain a bare, gentle simmer.
8. Skim Foam: As the stock simmers, you’ll notice foamy impurities rising to the surface. Periodically skim this foam off with a ladle or spoon for a clearer stock.
9. Season Lightly: Add about 1 teaspoon of salt and 1/2 teaspoon of ground black pepper. Adjust this amount depending on the size of your turkey and stock volume.
10. Simmer Stock: Partially cover the pot and continue to simmer for a minimum of 4 hours, still skimming any foam as needed.
11. Remove Solids: Carefully remove all the bones and spent vegetables from the pot using tongs or a slotted spoon.
12. Strain Stock: Pass the remaining liquid through a fine-mesh sieve or strainer into a clean bowl or pot. This ensures a clear, smooth stock.
13. Optional Reduction: If you plan to store the stock for later or desire a more intense flavor, cook the strained stock longer, uncovered, to reduce and concentrate it. You can then add water when ready to use.

Assembling the Turkey Soup

1. Heat Fat: Melt the butter or olive oil (or rendered turkey fat) in a large soup pot or Dutch oven over medium-high heat.
2. Sauté Vegetables: Add the chopped carrots, onion, and celery to the pot.
3. Cook Aromatics: Sauté the vegetables until the onions become softened and translucent, which should take about 10 minutes.
4. Add Garlic: Stir in the minced garlic and cook for just one more minute until it becomes fragrant. Avoid burning the garlic.
5. Pour Stock: Carefully pour the prepared turkey stock into the pot with the sautéed vegetables.
6. Season Soup: Stir in the chopped fresh parsley and poultry seasoning.
7. Adjust Seasoning: Add salt and pepper to taste. Remember you seasoned the stock lightly, so now is the time to balance the flavors.
8. Cook Vegetables: Bring the soup to a simmer and cook until the carrots and celery are tender, approximately 10-15 minutes.
9. Add Noodles/Rice: If you’re including them, stir in the egg noodles and cook until they are al dente, about 4 minutes. If using rice, add it now and cook for about 15 minutes, or until tender.
10. Add Cooked Turkey: Take some of the reserved leftover turkey meat, shred it into bite-sized pieces, and add it to the soup.
11. Heat Through: Cook for just 1 minute more to ensure the turkey meat is warmed through.
12. Serve Hot: Give the soup one final taste test and adjust any seasoning if necessary. Ladle into bowls and enjoy your wonderful homemade turkey soup!

Pro Tips & Troubleshooting

Achieving the best turkey soup requires a few key insights.

• Skimming Foam: Don’t skip skimming the foam from your simmering stock; it’s essential for a clear, clean-tasting broth.
• Stock Reduction: Reducing your stock after straining concentrates the flavor, making it richer and more intense.
• Don’t Overcook Turkey: Add the pre-cooked turkey meat only at the very end to prevent it from drying out or becoming tough.
• Prevent Mushy Noodles: Cook noodles directly in the soup only until al dente. If you anticipate leftovers, consider cooking noodles separately and adding them to individual bowls to avoid them getting mushy.
• Seasoning Wisely: Taste and adjust your seasoning throughout the process, especially after adding the stock and before serving.
• Achieve Rich Flavor: For an even deeper, richer colored stock, roast the turkey carcass and bones in the oven at 400°F (200°C) for 30 minutes before placing them in the stock pot.

Serving, Storage & Variations

This versatile turkey soup is easy to adapt and store, making it perfect for meal prep.

Serving Suggestions

• Serve your warm soup with a side of crusty bread, cornbread, or your favorite crackers for dipping.
• Garnish each bowl with a sprinkle of fresh chopped parsley or chives to add a bright, herbaceous note.
• A small squeeze of fresh lemon juice just before serving can brighten all the flavors in the soup.

Storage & Freezing

• Refrigeration: Store any cooled leftover turkey soup in an airtight container in the refrigerator for up to 3-4 days.
• Freezing: Both the turkey stock and the finished soup (without noodles or rice) freeze beautifully. Freeze in individual portions for easy reheating. Thaw overnight in the refrigerator before gently reheating on the stovetop.
• Reheating: Reheat refrigerated or thawed soup gently on the stovetop over medium-low heat until warmed through, stirring occasionally. Add a splash of extra stock or water if it’s too thick.

Variations

• Vegetable Boost: Feel free to add other vegetables like frozen peas, corn, diced potatoes, or a handful of fresh spinach during the last few minutes of cooking.
• Herb Power: Experiment with different herbs such as fresh sage, rosemary, or marjoram for a unique aromatic twist.
• Spicy Kick: Include a tiny pinch of red pepper flakes during the sautéing stage for a subtle warmth.
• Creamy Texture: For a richer, creamier soup, stir in a splash of heavy cream or milk just before serving.
• Grain Options: Instead of egg noodles or rice, try adding farro, barley, or small pasta shapes like ditalini or orzo.

Nutrition Information

Please note that the following nutrition information is an estimate and can vary based on specific ingredients and preparation methods used. Beyond its comforting taste, homemade turkey stock offers a range of nutritional advantages, including vital protein, collagen, and essential minerals. Learn more about the health benefits of turkey bone broth. This homemade turkey soup is a fantastic source of lean protein from the turkey, along with essential vitamins and fiber from the abundance of vegetables. You can easily adjust the ingredients to suit various dietary needs, such as controlling sodium or opting for gluten-free grains.

FAQ (Frequently Asked Questions)

Can I use store-bought turkey stock for this recipe? Yes, you can use good quality store-bought chicken or turkey stock if you’re short on time. However, making your own stock provides an unparalleled depth of flavor for your turkey soup.

How do I make the stock clearer? Besides carefully skimming the foam, avoid boiling the stock too vigorously. A gentle simmer is key to a clear broth.

Can I freeze turkey soup with noodles? It’s generally not recommended to freeze soup with noodles or rice, as they can become mushy upon thawing and reheating. If planning to freeze, add noodles/rice to individual portions when reheating.

What if I don’t have a turkey carcass? You can still make a delicious turkey soup by using store-bought turkey or chicken stock as a base. Simply skip the stock-making steps and proceed directly to assembling the soup.

How long does homemade turkey soup last? Properly stored in the refrigerator, homemade turkey soup will last for 3-4 days. Frozen soup (without noodles) can last up to 3 months.

Conclusion

There’s truly nothing more comforting than a warm bowl of homemade turkey soup, especially when it’s crafted from scratch. It’s the perfect way to breathe new life into holiday leftovers, transforming a simple carcass into a rich, nourishing meal that warms both body and soul. We hope this beginner-friendly guide empowers you to create your own delicious, deeply satisfying turkey soup. Give it a try soon; your taste buds will thank you!

Homemade Turkey Soup (From Scratch with Leftover Turkey)

This homemade turkey soup is the coziest way to use up your holiday leftovers. Featuring a rich stock made from the turkey carcass, hearty vegetables, and tender turkey meat, it’s a deeply comforting and nourishing meal.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 4 hours hrs 30 minutes mins

Total Time 4 hours hrs 55 minutes mins

Servings: 10 bowls

Course: Main Course, Soup

Cuisine: American, Thanksgiving

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 1 turkey carcass with drippings and giblets (not liver)
• cold water to cover
• 1 yellow onion, quartered
• 1–2 carrots, roughly chopped
• 1 celery rib with tops, roughly chopped
• several sprigs fresh parsley
• 1–2 sprigs thyme (or 1 tsp dried)
• 1 bay leaf
• 5–10 peppercorns
• salt and pepper, to taste
• 1 tbsp butter or olive oil (or rendered turkey fat)
• 1 cup chopped carrots
• 1 cup chopped onion
• 1 cup chopped celery
• 2 cloves garlic, minced
• 3–4 quarts turkey stock (from above)
• 2–4 tbsp chopped fresh parsley
• 2 tsp poultry seasoning (or sage/thyme/marjoram)
• 4–8 oz egg noodles OR 1/2–1 cup rice (optional)
• 2–4 cups cooked turkey meat, shredded

Equipment

• large stock pot (8–12 quarts)
• fine-mesh sieve or colander
• Large soup pot or Dutch oven
• sharp knife and cutting board
• Measuring Cups and Spoons

Method

 

1. Place turkey carcass, skin, neck, and giblets (not liver) into a large stock pot. Cover with cold water by about 1 inch.
2. Add onion, carrots, celery, parsley, thyme, bay leaf, and peppercorns. Bring to a boil over high heat.
3. Immediately reduce to a low simmer. Skim off foam as it forms. Add 1 tsp salt and ½ tsp pepper.
4. Simmer partially covered for 4 hours. Then remove solids and strain stock through a fine-mesh sieve.
5. Melt butter (or oil/fat) in a soup pot. Sauté chopped carrots, onions, and celery for 10 minutes.
6. Add minced garlic and cook 1 minute more until fragrant.
7. Pour in strained turkey stock. Stir in parsley and poultry seasoning. Add salt and pepper to taste.
8. Simmer 10–15 minutes until vegetables are tender. Add noodles or rice and cook until just done.
9. Add shredded turkey meat and cook 1–2 minutes until warmed through.
10. Taste and adjust seasoning. Serve hot with herbs or lemon juice if desired.

Notes

Roast the turkey bones before simmering for a richer stock. Add noodles only if serving fresh, or cook them separately to avoid sogginess in leftovers. Customize with your favorite grains, vegetables, or herbs.

Emily Thompson

Emily Thompson is a home cook and food enthusiast who believes that great meals bring families together. She loves exploring creative twists on classic American comfort food, always testing new ideas in her kitchen. Emily is passionate about sharing simple, practical recipes and time-saving tips to help busy people enjoy cooking at home. Her approachable style makes every dish accessible, delicious, and perfect for those seeking inspiration for everyday meals and special occasions. Find Emily’s latest creations and kitchen wisdom on yumeasymeals.com.