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Hearty Leftover Turkey Soup

A close-up of a bowl of soul-restoring turkey soup, filled with shredded turkey, carrots, rice, and fresh parsley.
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Transform your Thanksgiving leftovers into a comforting and nourishing soup, perfect for a cozy meal after the holiday.

Ingredients

Scale
  • 1 leftover turkey carcass
  • 8 cups water
  • 1 large onion, quartered
  • 2 carrots, roughly chopped
  • 2 celery stalks, roughly chopped
  • 1 teaspoon salt
  • 1 teaspoon black peppercorns
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 2 cups shredded cooked turkey meat
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1 cup chopped onion
  • 1/2 cup uncooked rice or egg noodles
  • 2 tablespoons chopped fresh parsley

Instructions

  1. Place the turkey carcass in a large stockpot. Add water, quartered onion, roughly chopped carrots and celery, salt, peppercorns, bay leaf, and thyme.
  2. Bring to a boil, then reduce heat and simmer, covered, for at least 2 hours, or up to 4 hours, to create a rich stock. Skim off any foam or impurities that rise to the surface.
  3. Strain the stock through a fine-mesh sieve into a clean pot, discarding the solids.
  4. Add the shredded turkey meat, chopped carrots, chopped celery, and chopped onion to the strained stock.
  5. Bring the soup to a boil, then reduce heat and simmer for 15-20 minutes, or until the vegetables are tender.
  6. Stir in the uncooked rice or egg noodles and cook according to package directions, or until tender.
  7. Stir in fresh parsley just before serving.

Notes

  • For a richer flavor, you can roast the turkey carcass for 30 minutes at 400°F (200°C) before making the stock.
  • Add other vegetables like peas or corn during the last 10 minutes of cooking.
  • This soup is a great way to practice meal planning and reduce food waste.

Nutrition

Find it online: https://carlacooking.com/turkey-soup-leftover-post-thanksgiving-recipe/