Every Thanksgiving my mother takes what's left of the turkey carcass and makes a delicious turkey soup that we enjoy for days.
The first step is to make the stock, which you can get started on right after dinner.
Video: How to Make Turkey Soup
How to Make Turkey Soup
Storing Turkey Noodle Soup
Refrigerate leftover in an airtight container for 3 to 5 days. However, the noodles may get a bit mushy and absorb a lot of the broth. Cook the noodles al dente, if possible, for better storage.
Another option is to cook the noodles on their own in broth or water and add them for serving. This works well for freezing the soup, too. You can freeze this soup for up to 6 months.
Other Vegetables To Add
- Cubed potatoes
- Zucchini or other squash
- Diced bell peppers of any color
- Chopped tomatoes
- Canned, frozen, or fresh corn
- Green beans
Turkey Soup in Two Easy Steps
To make this turkey soup easier, you can make the broth one day, chill it, and finish the soup the next day. Even easier? Make the stock in a slow cooker overnight.
Removing the Fat From the Broth
You may be tempted to remove the turkey skin before making the broth, but for the best flavor, keep it on! The turkey skin adds a ton of body and depth to the broth, and you can just skim off the fat later.
To remove the fat, cool the broth. Then, place the whole stockpot into the refrigerator to chill overnight. The next morning you can easily scrape the fat off the top.
If you don't have the time for overnight chilling, you can also remove the layer of fat on top by placing plastic wrap on top. The fat will cling to the plastic and will be easily discarded. It's not an eco-friendly method, but it works when you're pressed for time.
Other Turkey Soups to Enjoy!
- Chipotle Turkey Pozole
- Turkey Soup with Yogurt, Chickpeas, and Mint
- Turkey Soup with Lemon and Barley
- Curried Turkey Soup
- Turkey Tortilla Soup
More Ways to Use Leftover Turkey
- Turkey Chili
- Hot Turkey Sandwich
- Cajun Turkey Pot Pie
- Turkey Tetrazzini
- Turkey Tacos with Cranberry Salsa
- Curry Turkey Salad
Mom's Turkey Soup
The amounts shown are a guideline. Improvise at will depending on the ingredients you have on hand and how much soup you are making.
For the stock:
1 turkey carcass, leftover from carving a whole turkey, including any leftover drippings or giblets (not the liver) if you have them
1 medium to large yellow onion, quartered or cut into thick wedges
1 to 2 carrots, roughly chopped (can include tops)
Several sprigs fresh parsley
1 to 2 sprigs fresh thyme, or 1 teaspoon dried thyme
1 bay leaf
1 celery rib and some celery tops (roughly chopped)
5 to 10 peppercorns
For the soup:
3 to 4 quarts of the turkey stock you just made
1 to 1 1/2 cups each chopped carrots, onion, and celery
A few sprigs fresh parsley leaves, chopped (2 to 4 tablespoons)
2 cloves garlic, minced
2 teaspoons poultry seasoning (more to taste), or a combination of ground sage, thyme, marjoram, and/or a bouillon cube
2 to 4 cups 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)
Salt and pepper to taste
4 to 8 ounces egg noodles or 1/2 to 1 cup dry rice (optional, skip egg noodles for gluten-free version)
Making the Turkey Stock
Remove all the usable turkey meat from the turkey carcass:
Save the meat for making sandwiches later and for adding to the soup once the stock is made.
Put the carcass, vegetables, and drippings in large pot, then 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, then skim the 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, add 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.
Simmer at least 4 hours:
Simmer the pot 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 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.
Make the Turkey Soup
Prepare the turkey soup much as you would a chicken soup.
Sauté the carrots, onions, and 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 the garlic, stock, and seasonings:
Add a couple cloves of garlic, 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 the vegetables:
Cook until the vegetables are cooked through, about 5 to 10 more minutes.
Add the noodles or rice and turkey meat:
Add the 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.
|Nutrition Facts (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||11%|
|Saturated Fat 2g||12%|
|Total Carbohydrate 22g||8%|
|Dietary Fiber 2g||5%|
|Total Sugars 9g|
|Vitamin C 40mg||200%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|