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Homemade Turkey Soup

Homemade Turkey Soup

Homemade Turkey Soup can be made with leftover Thanksgiving turkey. It is perfect on a cold winter day!
Prep Time 20 mins
Cook Time 2 hrs 15 mins
Chill Time 2 hrs
Total Time 4 hrs 35 mins
Course Soup
Cuisine American
Servings 6


For the stock:

  • 1 tablespoon olive oil
  • 4 carrots (peeled and rough chopped)
  • 2 sweet yellow onions (rough chopped)
  • 5 ribs of celery with tops (rough chopped)
  • 1 tablespoon kosher salt
  • 1/2 teaspoon ground pepper
  • leftover turkey parts (with some meat left; see note )
  • chicken bouillon (optional)
  • parsley (dried or fresh, thyme, poultry seasoning, to taste)

For the soup:

  • Amount vary according to taste:
  • carrots (cut lengthwise then chopped into 1/4" thick slices)
  • yellow onion (chopped)
  • celery (chopped )
  • wide egg noodles


Make the Stock:

  • In a 10-quart stock pot, heat the oil over medium heat. Add the carrots, onions, celery, salt, and pepper. Cook until vegetables are softened slightly.
  • Add the turkey parts and fill the pot to the top with water. Heat to a simmer, then reduce heat to maintain a simmer for approximately 2 hours or more.
  • Using a fine-mesh strainer set over a large bowl, pour the stock into the strainer to remove vegetables and turkey parts. Return the stock to the pot and set aside.

Assemble the Soup:

  • Carefully pick through the stock solids/turkey parts to remove the turkey meat. Add it back to the stock. At this point, add any other veggies you would like in your soup (I added a little yellow onion and some carrots). Season to taste with poultry seasoning, thyme, parsley, salt, and/or pepper. If the stock lacks a bold poultry flavor, you may add some chicken bouillon to bump it up (I did not have to do this).
  • Return pot containing soup to a burner and heat to a simmer until veggies are cooked through. Remove the pot from heat, let cool slightly, then place in refrigerator. The fat will rise to the top of the soup and can be skimmed off later.

Finish the Soup:

  • When ready to eat the soup, make sure fat has been skimmed off, add as much soup as you'd like to a pot and heat to a boil, add dry egg noodles and cook until al dente.
  • Taste to make sure seasoning is to your liking, and serve soup immediately. The longer the soup sits, the softer the noodles will be.


Turkey parts:  I use the carcass of an 18-22 lb turkey. 
Source: My mom
You're Gonna Bake It After All
Keyword gluten free, main dish, soup, turkey