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I make this soup every year for the winter season, using the leftovers from Thanksgiving. My family are already rubbing their hands about the soup before I even get the turkey cooked on Thanksgiving Day!
One thing I do is prepare my stock a day ahead. Do not like the fat that rises when stock gets cold. I skim it off & discard it. I feel the stock is much healthier & more still has wonderful flavor. Might add that I am cooking the whole carcass when cooking mine Including skin.
I never leave reviews, however, I feel I must with this one. I made this with the leftover turkey I smoked. I followed the recipe exactly and leaned to the 1 1/2 cup size for each of the soup veggies. I fried them in 50/50 olive oil and butter. To me it felt odd to dump all the ingredients used to make the broth, but I did. And I will from now on. The broth was thick and excellent and had reduced to less than 50% of what I started with. The soup was fresh and delicious and I am looking forward to the leftover bowl for lunch today. 5 stars!
My first time making turkey soup. So easy to make and tasty! I used thermos shuttle chef instead of long simmering time. My husband was impressed!
The best turkey soup I ever made keep making it to this day!!
Perfect recipe and everyone just loved it!! Thank you !
I’m assuming there is a lot of turkey meat that should be kept to the side after the 4 hr boil?
Hi Lori, well this turkey soup is made from the leftover carcass of a turkey that you’ve already cooked and served. Usually we have a cup or two of leftover turkey meat to cut or shred and add to the soup when it is all done and ready to serve.
Yum, just like moms but w instructions/measurements! Next time I want to add leftover gravy, do I add at the beginning w the bones or later in the soup?
Hi Kat, I would add gravy at the end, when you are constructing the soup. The first part is really just to make the stock. I know people who even add leftover mashed potatoes and stuffing to their soup! Makes it more stew-like but I’m sure it’s delicious.
This was my first attempt at homemade turkey stock/soup after Thanksgiving and it was amazing. Thank you so much for the step by step directions!
Hi Karen, I’m so glad you liked the turkey soup!
Hi Elise,I made Mom’s Turkey Soup and my husband said, “Usually it tastes better the second day, but this is terrific day one.” I have to agree. Best turkey soup I have made..hands down. Thanks for a great recipe.
I’m so glad you and your husband liked it Angela! We make some version of this soup every time we cook a turkey.
Love this! I added rutabaga and 1/2 cup of sherry. The house smelled amazing all day and it was everything we hoped for.
most awesome turkey soup ever I made 16 quarts all gone offered some to my neighbor he wanted more and said, next time he will buy the turkey and I keep it he just wants the soup, thanks for sharing this great recipe
Hi Kurt, what a great story, thanks for sharing! So glad you and your neighbor liked the soup!
Awesome recipe! The family loved it. I added diced tomatoes which added another layer of flavor.
This was great. I cooked the stock base for around 6 hours, it was perfect. It was really great to have after days of super heavy starchy meals. It felt like a nice break. Thanks for the recipe.
I have made it every year and don’t bother with removing any stock – I boil the hell out of the bones then remove them before I add anything. I just wing it every year with the traditional ingredients and spices mentioned here -. BUT I also add barley grains and bit of rice and also egg noodles. I think the barley makes the soup.This stuff doesn’t stay around too long…
I’m making the stock right now, it’s been going 2-3 hours and oh my god does my house smell fantastic. Better than it did while roasting the turkey originally. My stomach is growling (and I’m not even making the soup til tomorrow! Brutal!)I did brine my turkey this year so I have not added any salt (yet, anyway).
Making this soup for the 3rd year in a row. It’s my favorite part of Thanksgiving, as I, too, always made this soup with my family as a kid. Thanks, Elise!
I made this last year and I am so excited to do it again! It is an amazing soup recipe that is so simple yet so delicious!
I always get the carcass from my dad because he does a delicious brined, smoked turkey. I literally do not have to add any salt or seasoning to the soup it is so good as is.
The only thing I did differently is I cooked the stock veggies on medium-high for a minute or so in the soup pot (before adding the carcass) until they were a bit browned. It added a little extra depth of flavor.
Also, I cooked it on low for 10 hours on a sunday while I watched movies. Such an awesome new tradition!
I made this soup last night but didn’t add the turkey or noodles yet. If I’m going to freeze some of it, is it ok to add them before freezing or better to add when thawed?
Hi Carla, I would freeze the soup with the turkey but without the noodles. When you reheat, add the noodles and just cook for a couple of minutes.
I just finished making the stock part of this recipe. I strained it and it’s now in the fridge to cool overnight. I had to use my big canning pot to fit the carcass (14 lb turkey) and the vegetables so I have a loooot of stock… 2 big “soup” pots full. But probably only enough turkey for 1 round of soup. I know I can freeze the rest of the stock, but what can I make with it since I won’t have any turkey left?
Hi Jessica, well you could make soup with just a little of the turkey and lots of noodles, or you could make a turkey soup like this one https://www.simplyrecipes.com/recipes/curried_turkey_soup/ which has a lot of apples, rice, carrots, and celery. Or you could freeze the stock (leave an inch head room in the jars) and use it for any recipe that calls for chicken stock.