Homemade Turkey Soup Recipe

Savor the rich flavors of Homemade Turkey Soup made with your turkey carcass. This soup recipe is comfort food in a bowl that you will eat for days!

Course dinner, main

Cuisine American

Prep Time 20

Cook Time 4 25

Total Time 4 45

Servings people

Calories 161kcal

Equipment

Ingredients

For the Turkey Stock (Broth)

1 turkey carcass we usually use a 12-14 pound turkey
1 large onion peeled and halved
1 large carrot peeled and coarsely chopped
1 large celery stalk coarsely chopped
3 medium garlic cloves peeled and smashed
2 cups dry white wine use leftover wine or the small bottles found in the liquor section of the grocery store.
4 ½ quarts water or enough to cover your turkey carcass
1 bay leaf
5 sprigs fresh parsley
3 sprigs fresh thyme

For the Turkey Soup

1 basic turkey stock from the ingredients above and reserved shredded meat
1 medium onion chopped
2 medium carrots peeled and cut into rounds
1 large celery stalk sliced ¼ inch thick
1 tablespoon fresh thyme leaves minced
salt and pepper to taste
2-3 cups pasta noodles we like egg noodles
2 tablespoons fresh parsely leaves minced

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Instructions

For the Turkey Stock

Place your turkey carcass (broken into parts), onion, carrot, celery, garlic, wine, bay leaf, and water in a large pot (12 quarts or larger) and bring it to a boil over medium-high heat. Once boiling, you can skim any fat the rises to the surface. Reduce the heat to low and simmer, uncovered, for 2 hours. Continue to skim the surface of fat if necessary.
Add the fresh parsley and thyme and continue to simmer until the stock is rich and flavorful about 2 more hours.
Pour the stock through a large mesh strainer into a large bowl or container. Pick through the solids and remove the turkey meat. Then, shred it and set it aside. Discard the solids remaining in the strainer.

For the Soup

Bring the turkey stock you already made to a simmer in a large pot over medium-high heat. Add your chopped onion, carrots, and celery, as well as thyme and 1 teaspoon of salt. Cover and simmer for about 10 minutes until the vegetables are tender.
Add the pasta (we love egg noodles) and the reserved shredded turkey meat. Simmer for about 10 - 12 minutes longer or until pasta is cooked al dente (a little firm). Stir in the parsley and add salt and pepper to taste.

Notes

The amounts shown are a guideline. You can improvise depending on your preferences and the ingredients you have on hand, as well as how much soup you want to make.
Try not to pick all the meat off your turkey carcass before making your stock. The stock tastes best when there is a good amount of meat clinging to the bones when cooking it.
While shopping for the herbs to roast your turkey, make sure to buy extra to use in your soup.
If you don’t have white wine on hand for your homemade turkey soup, use chicken broth.
The pasta will break down rather quickly, so this soup is the best right after it's made.

TO REFRIGERATE - completely cool your soup and store it in an airtight container in the fridge for 2-3 days. Either reheat on the stovetop in a saucepan until hot or microwave it for 1 - 1 ½ minutes or until heated through.

TO FREEZE - completely cool your soup and store it in an airtight container or freezer-safe bag for 3 - 4 months. Don't forget to label and date your soup! Place in the fridge to thaw the day before you want to eat it.

Nutritional information is approximate and was calculated using a recipe nutrition label generator and will vary based on cooking methods and brands of ingredients used.

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