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A close-up of a comforting bowl of homemade turkey soup with broad noodles, shredded turkey, carrots, celery, and fresh herbs, perfect for a hearty meal.

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.
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Prep Time 25 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 55 minutes
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.